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Blueberry Zucchini Bread

Free of: Milk, Gluten, Nuts, Soy, Corn, Coconut, Refined Sugar

We did a veggie swap with a friend the other day and she gave us some monster zucchinis.  We've been busy in the kitchen processing and just got to these zucs today.  The kids LOVE when I make bread, so we thought we'd make some zucchini bread.  Not sure that Lil Miss' toddler taste buds would care for it, so we threw in her all-time fav, blueberries.  And we're sneaking in a new food trial!  Shhh, mum's the word.

This bread is the bomb!  Smells divine while baking, moist and simply delectable right off the cutting board.  I can't even taste the zucchini in it, but my oldest swears they can.  Maybe they've just got a more refined palate.  And Lil Miss has scarfed down 3 pieces already.  She'd probably get down a whole loaf solo if we let her! 

As for the monster zucs - we used 1/2 of one for this recipe.  Our friend gave us enough that we could make 10 more loaves.  We're short on time & energy, so the rest is getting blanched & frozen to save for another time.

Yield: 2 loaves


3 cups flour mix*

1 tsp salt

1 tsp baking powder (corn-free)

1/4 tsp baking soda

1 cup oil (extra light olive oil for us)

3 eggs, slightly beaten

1 cup pure maple syrup or honey

2 cups shredded zucchini

1 pint fresh blueberries


Preheat oven to 350°F.  Oil loaf pans.  Line bottoms with parchment paper if tolerated.  The paper eases the transition from pan to cooling rack.

Stir together dry ingredients.  Mix wet ingredients in a separate bowl, combine with dry and stir in.  Gently fold in zucchini and blueberries.  Pour into loaf pans.

Bake 50-60 minutes or until tops start to brown and are springy to touch.  Let cool in pans for a few minutes and transfer to cooling rack.

Slice & enjoy!

*Flour Mix

  • 1 part sorghum flour

  • 1/2 part white rice flour

  • 1/2 part brown rice flour

  • 2/3 part arrowroot flour

  • 1/2 part tapioca flour

Note:  As always, be sure to use safe for you ingredients.

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