Blueberry Zucchini Bread

This bread is high in fiber and antioxidants. You can also make muffins, which freeze beautifully.

1 cupAlmond flour
1 cupOat flour (or any gluten-free flour mix)
1 cupSalute Santé! Merlot Grapeseed Flour
4 teaspoons Baking powder
1 teaspoonBaking soda
1 teaspoonSalt
½ teaspoonGround cinnamon
3Eggs
1 cupTurbinado sugar
½ cupSalute Santé! Merlot Grapeseed Oil
2 teaspoonsVanilla extract
2 cupsGrated Zucchini
1 teaspoonOrange zest
1 ¼ cupsBlueberries

 

Preheat the oven to 350 F. Line two loaf pans with parchment paper.

In a mixing bowl combine flour, baking powder, baking soda, salt and cinnamon. Stir until everything is evenly distributed.

Place the eggs into a large mixing bowl and beat them until pale yellow and smooth, about 2 minutes. Add the sugar and beat until well combined. Add the oil, vanilla extract and orange zest. Beat until well combined. Add the zucchini and mix it in 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 (but they might a little).

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 cool enough to slice, but serve while still warm enough to enjoy with butter.

Makes 2 loaves.


Copyright 2003-2017 by Savor California. All rights reserved.