Blueberry Zucchini Bread
Author: Heather
Recipe type: Breads
Cuisine: Breakfast
Prep time:
Cook time:
Total time:
Serves: 1 loaf
- 1 egg
- ½ cup brown sugar
- ⅓ cup coconut oil
- ¼ cup sugar
- ¼ cup vanilla greek yogurt
- 2 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup coarsely grated zucchini, water squeezed out
- 1 cup fresh blueberries
- ¼ cup flour
- Preheat oven to 350 degrees. Grease and flour well a 9x5 loaf pan and set aside.
- In a large bowl, add the first six ingredients (through vanilla) and beat on low with a mixer.
- Add 1 cup flour, baking powder and soda, and stir with a spoon to combine
- Fold in zucchini until incorporated
- In a small bowl, toss blueberries with ¼ cup flour until coated
- Gently fold them into the batter including all flour bits in the bowl.
- Pour into prepared pan
- Add a few blueberries to the top and press in gently
- Bake 55-60 minutes or until golden brown and baked through (Test with a toothpick in the middle)
- Allow bread to cool for 20 minutes, and then turn out onto wire rack to continue cooling for one hour
- Slice and serve.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2016/08/blueberry-zucchini-bread.html
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