This recipe took a few different tries to get it perfect and after 2 years of sitting on the final recipe, I’m finally sharing it! I love this recipe so much. It’s so soft, delicious, and one of my favorite zucchini breads to date. It’s also really good topped with chocolate chip or a chopped up Hu chocolate bar as well. You can also swap the blueberries for chocolate chips! I really hope you all enjoy this one! xX
Makes 2 loaves
INGREDIENTS
- 3 flax eggs (3 tbsp ground flax seeds + 1/2 c water)
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 1/2 c unsweetened applesauce
- 1/2 c oil, I use avocado oil
- 1 1/4 c sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 c all-purpose flour
- 2 cups zucchini, grated
- 1 c frozen wild blueberries
- Optional topping: chocolate chips/chunks
INSTRUCTIONS
- Preheat oven at 350° F
- In a large bowl, make the flax eggs by combining the ground flax seeds and water. Let it sit for 5 min.
- After the 5 minutes, mix flax eggs, applesauce, oil, sugar, vanilla & cinnamon together. Then mix in salt, baking soda, & baking powder.
- Mix in flour until just combined. Don’t over mix – this is essential!
- Stir in zucchini & blueberries.
- Spray baking pans with oil & split batter between the two pans.
- Bake at 350° F for 55-60 min, covering with foil for the last 15-20 min of baking.
- Enjoy!