Blueberry Zucchini Bread
Does anyone else find picking blueberries therapeutic? I don’t know if it is being out in nature, or the gleaming sunshine, or listening to my current audible book, but I am obsessed. There is a local farm that I frequent about every other summer. I swear they should weigh each person before and after berry picking. Think the children’s novel Blueberries for Sal, “One for Sal and one for the bucket”. For me this recipe is essentially “garden grown”, and I swear it makes a difference in the taste!
Ingredients:
3 eggs
1/2 cup avocado oil
3 tsp vanilla extract
3/4 cup honey
1 1/4 cup coconut sugar
2 cups shredded zucchini
3 cups almond flour
1 tsp salt
2 tsp baking powder
1 tbsp arrowroot powder
2 tsp baking soda
2 tbsp ground cinnamon
2 cups blueberries
Instructions:
Preheat oven to 350 degrees. Lightly grease 4 mini-loaf or 2 regular-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and honey and coconut sugar . Fold in the zucchini. Beat in the flour, salt, baking soda, baking powder, arrowroot powder, and cinnamon. Gently fold in the blueberries. Transfer to the greased loaf pans.
Bake 50 minutes, or until a knife inserted in the center of the loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
