Description
A delightful treat that combines the sweetness of blueberries with the nutty flavor of almonds, making it perfect for breakfast or as a snack.
Ingredients
Scale
- 1 medium zucchini, grated (about 200 grams)
- 150 grams fresh blueberries
- 100 grams almond flour
- 150 grams all-purpose flour
- 2 large eggs
- 150 grams sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 50 grams sliced almonds
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, beat the eggs and sugar until light and fluffy, then add vanilla extract and mix well. Fold in the grated zucchini and blueberries gently.
- In another bowl, combine almond flour, all-purpose flour, baking powder, and salt, whisking until well combined.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Transfer the batter into the prepared loaf pan, smooth the top, and sprinkle sliced almonds on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to three days.
- Wrap tightly in plastic wrap and refrigerate for longer storage.
- To reheat, microwave a slice for about 15 seconds.
- For freezing, wrap tightly and it can last for up to three months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Blueberry, Almond, Zucchini, Bread, Recipe