victoria morse

Hi.

Welcome to my space where I document my adventures in travel, style, and pretty photos. Hope you have a nice stay as I pave my own road!

super simple blueberry zucchini bread recipe

super simple blueberry zucchini bread recipe

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As you'll begin to read my blog, you'll understand that I have the world’s biggest sweet tooth. Yes am very active and eat pretty healthy most of the time, but sweets have kindaaa (and probably will always) be my biggest weakness! It's really difficult to say no to desserts in this house.

I’ve loved baking since I first started teaching myself how to cook and eating healthier – particularly taking "fun" foods and swapping the ingredients for healthier foods. I've been doing this for about 8 years now and I am always trying a new recipe, or tweaking an old one, until I can find the perfect, but easy recipe. Well my friends, if you also like an easy baking recipe…look no further!

This recipe I’m sharing with you today was inspired by The Ambitious Kitchen. Most zucchini bread recipes always seem so complicated, so I decided to give a try at making one that is super simple and uses ingredients most people have. And honestly, this is hands down my favorite zucchini bread I have tried! The bread is so soft and fluffy with just the right amount of sweetness.

So, here we are: the simple blueberry zucchini recipe!

xo, victoria


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Simple Blueberry Zucchini Bread | DF

the almond butter can be substituted with any nut butter you prefer (peanut, sunflower, coconut). i would encourage you to top with more nut butter for breakfast or my fave - vegan cream cheese!

| makes 10 - 12 slices |

  • 1 cup shredded/grated zucchini (1 large zucchini)

  • 3/4 cup all natural almond butter

  • 1/4 cup pure maple syrup

  • 2 large eggs

  • 1/2 teaspoon vanilla extract

  • 1/4 cup oat flour

  • 4 gg crackers, ground (can be subbed for 3/4 cup whole wheat flour or GF baking flour)

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 cup blueberries


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method

  1. Preheat oven to 350 degrees F.

  2. Grease a loaf pan with nonstick cooking spray or line with parchment paper. (It's easier to get out if you use parchment paper.)

  3. In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla until well combined and creamy. Stir in choice of flour, baking soda and cinnamon. You can also add in a pinch of salt.

  4. Pour batter into prepared pan, smooth top and sprinkle more bluebs on top.

  5. Bake for 40-50 minutes or until a toothpick comes out clean.

  6. Once done baking, remove from oven and cool for 15 minutes. Once cool enough, remove bread from pan and transfer to wire rack to cool completely.


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