Description
Enjoy a slice of this healthy lemon blueberry zucchini bread. It is moist, flavorful, and gluten-free.
Ingredients
Scale
- 1 and 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- 1 cup grated zucchini, squeezed dry
- 1/2 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the grated zucchini, blueberries, and lemon zest.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve.
Notes
- Make sure to squeeze the excess moisture out of the grated zucchini before adding it to the batter. This helps prevent the bread from becoming too wet.
- You can use frozen blueberries, but do not thaw them before adding to the batter.
- For a lemon glaze, mix powdered sugar with a little lemon juice and drizzle over the cooled bread.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg