Vegan Blueberry Zucchini Bread

• Vegan

• Produce

  • 1 cup Blueberries
  • 1 cup Zucchini, packed

• Refrigerated

  • 1/2 cup Almond milk

• Canned Goods

  • 1/2 cup Applesauce

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 3 tbsp Flax meal
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 cups Spelt flour or white whole wheat flour
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 7 1/2 tbsp Water

Found on emilieeats.com

Description

Ingredients

• 3 tablespoons flax meal
• 7½ tablespoons water
• 2 cups spelt flour or white whole wheat flour
• 1½ teaspoons baking powder
• 1½ teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon nutmeg (optional)
• 1 cup grated zucchini, packed (about 1 medium zucchini)
• ½ cup coconut sugar
• ½ cup applesauce
• ½ cup almond milk
• 2 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 1 cup blueberries

Directions

• Preheat oven to 350F. Grease a 9x5-inch loaf pan with oil or cooking spray.
• In a medium bowl, add flax meal and water. Set aside to thicken for at least 5 minutes.
• In a large bowl, add spelt flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Stir until fully combined.
• To the flax mixture, add grated zucchini, coconut sugar, applesauce, almond milk, coconut oil, and vanilla. Whisk to combine.
• Slowly pour wet ingredients into the dry ingredients. Fold together until just combined, then add blueberries. Stir until blueberries are evenly mixed through the batter.
• Pour batter into loaf pan. Bake for 50 minutes, until a toothpick inserted in the middle comes out clean. Let it cool in the pan for at least 15 minutes before slicing.