Blueberry Zucchini Loaf
Two Summertime favourites together in one sumptuous snack!
Prep & Baking: 15 minutes prep, 45 – 55 mins to bake
Makes: 10 -12 slices or 12 muffins (20-25 mins to bake)
1 ½ cups whole wheat flour, or gluten free blend if you prefer
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt
3 medium ripe bananas – I freeze my bananas and quickly microwave them before use, see see our Strawberry-Rhubarb & Cardamom Coffee Cake recipe for more tips on using frozen bananas
1 ½ cups shredded zucchini – you can use a box grater for this or a food processor
*after shredding, squeeze zucchini to release any excess moisture
¼ cup vegetable or melted coconut oil
¼ cup coconut sugar
2 tsp vanilla
2 tbsp lemon juice
Zest of one lemon
½ cup blueberries
Preheat oven to 350° and prepare a loaf pan or 2 muffin trays.
In a large bowl, combine oil, sugar, lemon juice, shredded zucchini, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm you may wish to use a fork or a whisk to mash them.
In a separate bowl, combine flour, cinnamon, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add the berries and lemon zest to the batter and gently fold the batter until incorporated.
Fill your loaf pan and pat the batter down with a spoon or rubber spatula to pop any air bubbles. If you are opting for muffins, fill each of your prepared muffin cups around ¾ of the way full. Whether you are making a loaf or muffins, you can dot the tops with additional berries for a finishing touch.
Bake at 350°F for 45-55 minutes for a loaf, or 20-25 minutes for muffins. Use a toothpick or knife to test the centre of the loaf or muffins; when it comes out clean they are done.
Allow to cool for around 10-15 minutes before removing from the pan.
Tips & Variations:
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