blueberry zucchini bread

blueberry zucchini bread

For the Bread

• 1 3/4 cup spelt flour
• 1 Tbsp ground flaxseed
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup pure maple syrup
• 1/2 cup canned coconut milk
• 1/4 cup coconut oil, melted
• 1/2 cup shredded zucchini
• 1 tsp vanilla
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 cup blueberries

For the Glaze

• 1/4 cup chilled canned coconut milk
• 1 Tbsp pure maple syrup
• 1 Tbsp lemon juice

For the Bread

• 1
  Preheat the oven to 350 degrees
• 2
  Combine all dry ingredients together in a large mixing bowl
• 3
  Add all remaining ingredients except blueberries and mix well
• 4
  Carefully stir in blueberries
• 5
  Pour into greased loaf pan
• 6
  Bake for 40 minutes or until a inserted toothpick comes out clean
• 7
  Allow to cool and then dig in

For the Glaze

• 1
  Combine all ingredients together
• 2
  Pour over cooled bread

Notes

• You will get best results with the glaze, if you use chilled full fat canned coconut milk.