Gluten-Free Zucchini Blueberry Bread

13 60 150
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 12
Gluten-Free Zucchini Blueberry Bread
Health Rating
A delicious desert option with zero refined sugar!


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


  1. Preheat oven to 325 F.
  2. Mix the oil, maple syrup, zucchini, banana, and vanilla in a medium bowl. Then stir in the vegan eggs.
  3. Mix flour, cinnamon, baking powder, baking soda, and sea salt.
  4. Mix dry and wet ingredients until combined nicely
  5. Pour batter into greased loaf pan and bake for 50-60 minutes or until browned and a toothpick comes out clean.



Quick Tip

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

Nutritional Highlights


improves digestion and may help lower blood sugar levels, it contains folate, vitamin C, B6 and potassium 


are high in potassium and low in sodium helping to lower blood pressure

Nutrition Facts

Per Portion

Calories 150
Calories from fat 51
Calories from saturated fat 37
Total Fat 5.7 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 156 mg
Potassium 166 mg
Total Carbohydrate 22.4 g
Dietary Fiber 1.8 g
Sugars 4.9 g
Protein 1.9 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.2
Vegetables 0.1

Energy sources

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