Blueberry Bliss-Flax Zucchini Bread
Yields 1, 8-inch loaf
Fiber, Omegas, antioxidants
This delicious zucchini and antioxidant packed loaf is naturally moist and filling. Packed with omegas and clean fiber from the flax seed, this recipe will have you feeling and looking your very best for breakfast, brunch or even dessert!
Ingredients:
½ cup flaxseed meal
⅓ cup almond meal
1 ¼ cup gluten free flour
¼ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup coconut sugar OR ⅓ cup sugar
1 teaspoon organic vanilla extract
⅔ cup water
1 teaspoon baking soda
1 tablespoons apple cider vinegar
1 small green zucchini, finely grated
1 ¼ cup frozen blueberries, divided, toss in a light coat of flour, to prevent sinking
confectioners’ sugar for dusting, optional
Directions:
1- Heat the oven to 350°F. Line a 8×4-inch loaf pan with parchment and set aside.
2- In a large bowl, whisk together the flaxseed meal, almond meal, flour, salt, cinnamon, ground nutmeg, coconut sugar and vanilla. Slowly stream in water.
3- In a separate small bowl, combine the apple cider vinegar and baking soda, allow the mixture to fizz and add to the large bowl. Gently fold in the zucchini, followed by the blueberries. Mix just to incorporate, do not to overmix your dough!
4- Carefully pour the batter into a 8-inch loaf pan, spreading the top evenly with a spatula. Top with the remaining ¼ cup blueberries.
5- Bake for approximately 55 minutes, until golden brown on top.
6- Cool the loaf and dust the top with confectioners sugar, if desired.
Clean Green Tip: For the most fab baking results and even distribution of zucchini!? Use a fine zester or grader, like a microplane for zesting those veggies!
