Gluten-Free Zucchini Blueberry Bread

13 60 128
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 12
Gluten-Free Zucchini Blueberry Bread
Health Highlights
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 1/2 cup Gluten free flour (or spelt flour, or brown rice flour)
1/2 tsp Baking powder, gluten-free
1/2 tsp Baking soda
1/2 tsp Sea Salt


  1. Preheat oven to 325°F (163°C).
  2. Prepare flax egg by mixing ground flaxseed meal with water and let sit in your fridge for 15 minutes to set up and thicken.
  3. Mix the oil, maple syrup, zucchini, banana, and vanilla in a medium bowl. Then stir in the vegan flax eggs.
  4. Add flour, cinnamon, baking powder, baking soda, and sea salt.
  5. Mix dry and wet ingredients together until combined nicely.
  6. Pour batter into greased loaf pan and bake for 50-60 minutes or until toothpick comes out clean.



Quick Tip

  • The batter is quite wet with the flour, but the end product turns out perfectly moist.

Nutrition Facts

Per Portion

Calories 128
Calories from fat 45
Calories from saturated fat 34
Total Fat 5.0 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 161 mg
Potassium 125 mg
Total Carbohydrate 19.6 g
Dietary Fiber 1.4 g
Sugars 5.5 g
Protein 1.5 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.8
Vegetables 0.1

Energy sources


Meal Type(s)