Blueberry Zucchini Bread for Everyone!

By Lifestyle Contributor Jen Vertz

Do you have a friend who is a picky eater? Know someone who is gluten-free, has a nut allergy, can't eat nightshades or has cut sugar out of their diet? What about someone with a dairy allergy or someone who can't eat soy? Well I have a bread that you can serve to just about everyone! There are a lot of ingredients in this recipe, so I laid them all out first so it was easier for me to visualize what I had. This recipe will make 2 loaves of savory blueberry zucchini bread that will be a universal hit. If you have leftovers, they will make a stellar french toast the next day too - nom!

INGREDIENTS
(yields 2 loaves)
1 c brown rice flour
1 c oat flour
1 c ground cornmeal
1/2 c corn starch or arrowroot
3 tbsp tapioca starch
1tsp baking powder
1tsp baking soda
2 tsp salt
4 packets sweet leaf stevia
1/2 tsp ginger
1/2 tsp cardamom
Pinch clove
1/4 nutmeg
1/3 c cinnamon
1 tsp xanthin gum
3 eggs (or replace with applesauce to make vegan)
1/2 c olive oil
3 tbsp coconut milk
1/2 c coconut oil
2 c shredded zucchini
3.5 tsp vanilla
3 drops stevia
44 oz fresh or frozen organic blueberries

DIRECTIONS
Preheat over to 350 degrees. Mix all of dry ingredients (oat flour, spices, cornmeal, etc.) into a large bowl, and stir until it looks even. In a separate bowl, mix wet ingredients (milk, oils, vanilla & liquid stevia). Beat eggs and add to the wet ingredient bowl. Then gently fold the wet into the dry ingredients. Gently folding (instead of beating) ensures a fluffy rather than dense bread. Lastly, fold in the blueberries. It's important to have organic blueberries since their skin is very thin and soaks up pesticides during growth. Since it's winter, we had a harder time finding fresh blueberries, so we used a bag of frozen organic and they were perfect!

Pour finished mixture into two lightly oiled glass bread loaf pans. I used coconut oil and spread it with my fingers. Bake at 350 for 45 mins to 1 hour, until it can be poked with a wood skewer and come out clean. Gently remove from oven to prevent bread from collapsing. Cool in glass for 10 minutes (remember, moving gently is the key to keep them from falling in the center!), then move to a wire rack to finish cooling.

From start to finish, this recipe takes about two hours to prep, cook and cool, but it's well worth the effort, as everyone can enjoy it - including the most sensitive eaters!

I worked on this project with the creator of the recipe Arika Schumacher, the owner of Passion Flower Catering in Sonoma County, California. For more info on this recipe, or if you're interested in having her cater your Sonoma County event, contact her at [email protected].

If you make this bread (and you should - it's so, so good), please let us know what you think! - Jen

I have so many friends with different food allergies and sensitivities so I can't wait to bring this amazingly delicious bread to our next potluck! In addition to sharing her DIY, design, and food posts here on Bubby and Bean, Jen is a talented designer (for some pretty impressive companies like Whole Foods) and social marketer. You can read more about her here, and also find her on her website, Instagram, and Twitter.   

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