Blueberry Zucchini Bread
Guys, I am so addicted to this bread right now! It's basically the same recipe as my oil-free zucchini bread, except I added blueberries and replaced coconut sugar with Lakanto's golden monk fruit sweetener. Monk fruit is pretty cool, it's been used in various Asian cuisines for a looong time, but I have only recently noticed it in the US. It's a great option for those looking to decrease their sugar intake - it's naturally sugar-free, gluten-free, and vegan! Take a look at Lakanto's website if you want to learn more - I met them at Expo West this year and have really liked their products. That being said, this recipe will still work with coconut sugar if you don't have monk fruit sweetener handy. ;)
• 1 ¾ cup gluten free flour mix
** I used ½ cup brown rice flour, ½ cup buckwheat flour, ¾ cup sorghum flour
• 1 ½ cup grated zucchini, squeezed dry with paper towel (VERY important!)
• ½ cup blueberries (I used fresh but you may be able to get away with frozen)
• ⅓ cup unsweetened applesauce
• 1 tablespoon tapioca starch (note: you can omit if you don't have!)
• ⅔ cup unsweetened almond milk
• ½ cup + 1 tablespoon golden monk fruit sweetener (sub coconut sugar if you don't have)
• 2 tablespoons flax meal
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 teaspoons lemon juice
• 1 pinch sea salt
• ¼ cup fresh blueberries
• ¼ cup walnuts
• ½ teaspoon cinnamon
1. Preheat the oven to 365 degrees F. Spray/lightly coat a 8x8 pyrex baking dish or loaf pan with coconut oil (or parchment paper for 100% oil free option) and set aside.
2. Let's get the hard stuff done first. Grate zucchinis with a box grater, until you have 1 ½ cups. This was about 2 medium large zucchinis for me. Wrap grated zucchini in a paper towel, and press firmly, until excess liquid is drained. It's very important to make sure that the zucchini is pretty dry before putting it in the batter! This will most likely require multiple towels/pressing.
3. In a large bowl, add all dry ingredients (flour, spices, salt, sweetener, powders, flax meal) and stir until evenly mixed. In a smaller bowl, add wet ingredients (apple sauce, lemon juice, vanilla extract, almond milk). Pour wet ingredients into dry, add zucchini, and stir well. At this point, add in ½ cup blueberries. Batter will be ready when all ingredients are fully mixed - make sure there are no dry flour parts!
4. Pour zucchini batter into pyrex dish or loaf pan and bake in oven for 35-45 minutes. At the 35 minute mark, check to see if bread is ready by inserting a toothpick. If it comes out clean, the bread is ready! If it's a little bit sticky or moist, continue baking for about 5 more minutes.
**Adding in the blueberries in this recipe increases the bake time by a few minutes
5. Take zucchini bread out of oven and let cool for 15 minutes. Add blueberries, crushed walnuts, and/or a little more sweetener on top, and serve! :)