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–+ servings

Blueberry Zucchini Bread

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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Tags: Bake, Blueberry, Bread, Gluten Free, Healthful, Healthy, Muffin, Zucchini
Course: Breakfast, Brunch, Dessert
A more flavorful rendition of the classic zucchini bread. Adding blueberries into the mix makes it the perfect summertime bread loaf! Although, you really can enjoy this year round.

Ingredients

  • 1 1/4 cup almond flour
  • 1 1/4 cup oat flour or any gluten free flour mix
  • 1/2 cup Salute Santé! Grapeseed Flour Merlot or Chardonnay
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 3 eggs
  • 1 cup turbinado sugar
  • 1/2 cup Salute Santé! Grapeseed Oil
  • 2 tsp vanilla extract
  • 3 small zucchini
  • 1 tsp orange zest
  • 1 1/4 cup blueberries

Instructions

  • Preheat the oven to 350° F.
  • Line two loaf pans with parchment paper.
  • In a mixing bowl combine the flour, baking powder, baking soda, salt, and cinnamon.
  • Stir until everything is evenly distributed.
  • Crack the eggs into a separate large mixing bowl and beat them until they are pale yellow and smooth, about 2 minutes.
  • Add the sugar to the eggs and beat until well combined.
  • Add the oil, vanilla extract, and orange zest to the egg and flour mixture. Beat until well combined.
  • Grate the zucchinis and measure out one cup.
  • Add the grated zucchini to the wet mixture and stir thoroughly.
  • Add half of the flour mixture into the wet mixture and beat until combined.
  • When the first half of the dry mixture has been absorbed by the wet mixture, add the second half of the dry mixture and mix until well combined.
  • Add the blueberries and gently fold them into the batter until they are evenly distributed throughout. Use a rubber spatula to prevent the berries from splitting as much as possible.
  • Distribute the batter evenly between the two loaf pans.
  • Bake for approximately 50 to 60 minutes, but start checking the loaves after 45 minutes.
  • When done, the loaves will be medium brown; when you test them with a toothpick or sharp knife, the toothpick or knife will come out clean.
  • Let the loaves cool enough to slice, but serve while still warm enough to enjoy with butter.