Healthy Blueberry Zucchini Bread
Naturally sweetened and made with spelt flour, this recipe is a healthier take on a classic blueberry zucchini bread. A cashew lemon glaze is also guilt-free containing no sugar at all!
Servings: 12 slices
For the bread:
- 1 2/3 cups (235g) white spelt flour
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/3 cup coconut oil , melted
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup plain yogurt
- 1 tsp lemon zest
- 1 cup grated zucchini , drained
- 1 cup blueberries , fresh or frozen
For the glaze:
- 1/4 cup cashew butter
- 2 tbsp maple syrup
- 2 tsp fresh lemon juice
- 1 tsp almond milk or more, as needed
Preheat the oven to 350°F. Grease a 9x5 inch loaf pan.
In a bowl, combine the flour, cinnamon, soda, baking powder, and salt. Set aside.
In another bowl, whisk together the maple syrup, coconut oil, and eggs until smooth. Stir in the vanilla extract, yogurt, and lemon zest. Gradually add the flour mixture until combined.
Using a spatula, fold in the grated zucchini and blueberries, stirring gently just until combined.
Pour the batter into the loaf pan and bake for 50 minutes to 1 hour until a toothpick inserted into the center comes out clean. Cool completely before topping with the glaze.
In a small bowl, combine together the cashew butter, maple syrup, and lemon juice. Add the almond milk, one teaspoon at a time until the desired consistency is reached.
Pour the glaze over the bread. Sprinkle some zest over the top.
Calories: 222kcal | Carbohydrates: 27.7g | Protein: 6g | Fat: 10.4g | Cholesterol: 32.5mg | Sodium: 221.8mg | Sugar: 11.8g | Vitamin A: 2IU | Vitamin C: 2mg