Currently have 4 large zucchinis in my kitchen and more growing in the garden which means zucchini recipes are here to stay. This Blueberry Zucchini Bread is one of my favorite childhood favorites! Every summer, my mother would make fresh zucchini blueberry bread, and it was quickly devoured! At first, we didn’t want to try it because it had zucchini—like who puts vegetables in dessert haha? But after the first bite, there was no looking back 🤤 This vegan and gluten free version is my take on it, perfectly fluffy and layered with ripe blueberries and zucchini!
Zucchini Blueberry Bread
- 2 cups grated zucchini
- 1 can of chickpeas
- 2/3 cup coconut sugar
- 1/4 cup nut butter (I used sunflower seed butter)
- 1 tsp vanilla extract
- 2 tbsp flax meal
- 1 1/2 cups oat flour
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 cup blueberries (frozen or fresh)
Preheat your oven to 350°F and grate your zucchini in a large bowl. Stir in the coconut sugar, nut butter, vanilla, and flax meal until smooth. Then stir in the flours, rising agents, salt, and cinnamon. Once everything is incorporated, fold and the blueberries and set aside. In a separate bowl, drain the liquid from the chickpea can and pour it into a medium bowl. Whip it with a hand held mixer until it holds stiff peaks. Fold the aquafaba (bean water) into the bread dough. Pour into a loaf pan lined with parchment paper and top with extra blueberries. bake for 55 minutes to an hour, until golden brown and a toothpick comes out clean. Enjoy!
Add comment
Comments