Blueberry & Zucchini Breakfast Loaf

Rise & shine party people, this Blueberry & Zucchini Breakfast Loaf will make you want to hop out of bed in the morning! A few years ago I was visiting my brother in D.C. and around the corner from his apartment was a little coffee shop. For those of you who don’t know, I can’t function in the morning without coffee. It doesn’t necessarily wake me up, but it’s a part of my routine and who doesn’t love a good routine to get through the day? While we were in there, something caught my eye as I had never had it before: blueberry zucchini bread. It was wonderful, I had never had anything like this and I needed more of it. Since then, every coffee shop I have been to I always see if they sell it. I am yet to come across another shop that sells it so I decided to make it myself, but a little bit healthier.

For those who don’t know, I couldn’t have dairy pretty much my entire childhood. I developed an intolerance in 6th grade and it stayed with me until I was a sophomore in college (shout out to Firehouse Subs for accidentally putting cheese on my sandwich, which was when I realized I had outgrown my intolerance). Because of this, I got so used to not eating anything with dairy, drinking milk, cheese (I do love brie and goat cheese now, it’s almost an addiction), but besides that I still drink almond/soy milk, use vegan cheese, etc. You get the point.

Because of this, I wanted to come up with a recipe that would be dairy free and a touch healthier than normal breads, so I used applesauce and honey to sweeten it, 100% whole wheat flour and unsweetened almond milk. Without giving too much away, check out the recipe and some after shots below.

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Blueberry & Zucchini Breakfast Loaf

Yield: 6

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 1/2 cups of 100% whole wheat flour
• 1 teaspoon of baking soda
• 1 tsp of cinnamon
• 1/4 tsp salt
• 1 cup of shredded zucchini (squeeze the excess moisture with a paper towel)
• 1/2 cup of local honey (*local honey helps with allergies // can be substituted for pure maple syrup)
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 tbsp olive oil
• 1/3 cup of applesauce
• 1 egg
• 1/4 cup unsweetened almond milk
• 1 cup of frozen blueberries (can use fresh)

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Spray mini loaf pan with nonstick cooking spray (you can use a muffin pan as well, just shorten cook time).
2. Step 2: In a medium bowl, combine the dry ingredients: 100% whole wheat flour, baking soda, cinnamon and salt then set aside.
3. Step 3: In a separate medium bowl, add the shredded zucchini, honey, olive oil, applesauce, egg and almond milk; mix until combined well.
4. Step 4: Add dry ingredients to wet ingredients and mix until just combined. Gently fold blueberries in.
5. Step 5: Fill each mini loaf section until 3/4 full. This is where you can get creative: I added chocolate chips to one, bananas to another, pecans to a separate one. The possibilities are endless!
6. Step 6: Bake for roughly 30 minutes. After you hit the 20 minute mark, check every 5 minutes as each oven bakes differently.
7. Step 7: Let cool on rack for 10 minutes. Slice and enjoy! *you can add butter after slicing for extra flavor*

Did you make this recipe?

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You’ll see in the pictures that you can have some fun with this recipe! I added chocolate chips, banana slices and pecans. You can really add whatever toppings you want to this!

With the holidays approaching, these will be great to gift to friends and family! You can also freeze these to pull out when needed, just make sure to double wrap them in seran wrap and freezer bags!

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