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Blueberry season is here! Here is a easy recipe which uses fresh blueberries, zucchini, and those over ripe bananas you may need to use up.
Ingredient Highlights
- Blueberries are an excellent source of flavonoids, a very good source of vitamin C, soluble fiber, and insoluble finger; plus they taste great.
- Bananas are second leading fruit crop in the world. They are an excellent source of potassium and vitamin B6, a good source of vitamin C, fiber, riboflavin, magnesium, biotin, and carbohydrates.
- Zucchini is the best known of the summer squashes. They provide a fair amount of potassium, carotenes, and vitamin C.
This recipe is gluten free, dairy free, and Full GAPS compliant. Enjoy!
Blueberry Banana Bread
July 14, 2021
Persons
12
Prep Time
25 minutes
Cook Time
40 minutes
Wait Time
2 hours
Total Time
1 hour, 5 minutes
Notes
- Dairy Free, gluten free, and Full GAPS compliant.
- Eggs are best at room temperature because if they are cold, the coconut oil will not blend as well.
- The more ripe the banana the more sweetness will be added to the bread.
- This bread has a more bar texture to it, it will not rise a lot.
Ingredients
- 1 cup zucchini, shredded and moisture squeezed out
- 4 eggs, organic
- 2 Tbsp honey
- 1 banana, ripe and mashed
- 1 Tbsp coconut oil plus extra for greasing the pan
- 1/2 cup coconut flour
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp apple cider vinegar
- 1/4 cup finely chopped walnuts (optional)
- 1/2 cup fresh blueberries
Instructions
- Heat oven to 350 degrees
- Grease the loaf pan with coconut oil, set aside
- In a large bowl, mix the 4 eggs, 2 Tbsp honey, banana, and 1 Tbsp coconut oil until smooth.
- In a small bowl, mix the 1/2 cup coconut flour, 3/4 tsp baking soda, 1/2 tsp sea salt, 1 Tbsp cinnamon, and 1/2 tsp nutmeg, mix.
- Add the dry mixture to the wet mixture and blend well.
- Add the zucchini and blend; then add the 1 tsp apple cider vinegar and stir until the batter is smooth.
- Fold in the 1/4 cup walnuts if using.
- Gently fold in the 1/2 cup blueberries.
- Pour the batter into the greased loaf pan.
- Bake for 40 to 50 minutes until a knife or toothpick inserted into the bread comes out clean.
- Cool the loaf in the pan for 10 minutes and then remove to a wire rack to continue to cool.
I encourage you to give this easy recipe a try and let me know what you think.
Be blessed and be a blessing,
Heather
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