Gluten-Free Zucchini Blueberry Bread

Gluten-Free Zucchini Blueberry Bread

Health Rating
Prep Cook Ready in Servings
10 min 50 min 1 h 3
Scheduled for:
Breakfast on Monday
Leftovers:
Snack on Tuesday
Snack on Thursday
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Ingredients for 3

Show Original

1/2 tbsp Flaxseed meal (ground) (to make vegan egg)
1 1/2 tbsp Water (to make vegan egg)
1/10 cup Coconut oil
3/4 tbsp Maple syrup
1/4 cup grated Zucchini
1/4 medium Banana
1/8 cup Blueberries (mashed)
1/4 tsp Vanilla extract, pure
1/4 tsp Cinnamon
1/8 tsp Baking powder, gluten-free
1/3 cup Rice flour, brown
1/8 tsp Baking soda
1/8 tsp Sea salt

Instructions


Preheat oven to 325 F.

Mix the oil, maple syrup, zucchini, banana and vanilla in a medium bowl. Then stir in the vegan eggs.

Mix flour, cinnamon, baking powder, baking soda and sea salt.

Mix dry and wet ingredients until combined.

Pour batter into greased loaf pan and bake 50-60 minutes or until browned and a toothpick comes out clean.

Note: the batter is quite wet with the flour but the end product turned out perfectly moist.

Nutrition Facts

Per Portion

Calories 159
Calories from fat 56
Calories from saturated fat 39
Total Fat 6.2 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.6 g
Cholesterol 0 mg
Sodium 156 mg
Potassium 174 mg
Total Carbohydrate 23.5 g
Dietary Fiber 2.0 g
Sugars 5.0 g
Protein 2.1 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.2
Vegetables 0.1

Energy sources


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