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
Calories: 222kcal
Ingredients
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
For sprinkling:
- lemon zest (optional)
Instructions
The bread:
- 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.
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.
Video
Nutrition
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