Gluten Free Blueberry Zucchini Bread: Can be made with traditional flours if desired
Ingredients
4 eggs (can replace with ¼ c ground flaxseed mixed with ¾ c of water if vegan version is desired)
1 cup raw sugar, could use coconut sugar
½ cup honey
½ c oil; can use grapeseed, vegetable, or coconut oil
1 tsp vanilla
260 g of gluten free flour, or 2 cups of traditional flour
195 g of sorghum flour, roughly 1½ cups
½ tbsp psyllium husk
1½ tsp baking soda
¾ tsp baking powder
1½ tsp salt
½ tsp cinnamon
2 cups shredded zucchini
1 cup shredded apple
1 cup of blueberries
Cooking spray or silicon pans
*If making with traditional flour use 2 cups white flour, 1½ cups whole wheat flour, and omit psyllium
Instructions
Preheat oven to 350 degrees. Spray loaf or muffin tins with cooking spray.
Beat eggs/flaxseed mixture, sugar, honey, and oil in a large mixing bowl
In another bowl, blend dry ingredients
Add dry ingredients into the wet, alternating adding in zucchini and apples while mixer runs.
Fold in blueberries
Pour batter into baking vessels. We use 2 cups of batter into 1 8x4" loaf pan, 1 cup of batter into a mini-loaf pan, or ¼ cup into muffin tin
Bake 8x4" loaves for about 60 min testing with knife to see if it comes out clean. Muffins & mini loaves bake faster. Muffins about 12 minutes, and mini loaves about 25-35 minutes
Let cool on racks before removing.
If desired, freeze by placing in a vacuum pack bags
Notes
Nutrition calculates by making with eggs. If flaxseed is used, nutrition profile will change, making this a cholesterol free, vegan food. Calculated on 28 servings for entire recipe. We use ¼ cup per muffin or 2 cups per large loaf. This recipe makes 7 cups of batter.
Nutrition Information
Serving size: 1 muffin or slice of bread Calories: 155 Fat: 4.8 g Carbohydrates: 27 g Sugar: 13 g Fiber: 1.2 g Protein: 2.3 g Cholesterol: 26 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/breads/blueberry-zucchini-bread/