About the Author
This Blueberry Bliss Flax Zucchini Bread is so moist and decadent that your guests will never know it’s gluten-free and vegan. The recipe is from Candice Kumai, who in my opinion helped start this wellness movement we are seeing now. She has written 5 books on eating clean, nutritious food over the past few years and I have been following her since she appeared on the first season of Top Chef (my all time favorite show and the only show I finished watching the whole season of this year.)
Oh and she is also as obsessed with barre like I am! So you know twins. Haha. I wish.
About the Book
The recipe is from her book Clean Green Eats, which was published way back in 2015. It’s a beautiful book that is filled with information on super-foods and she goes into detail about the heath benefits of each ingredient and how to use it in your cooking. Even if the book is two years old, the information is so relevant right now, she was just way ahead of her time.
Candice also provides a two week meal plan as a gateway into making clean eating into a lifestyle.
Candice being the most generous girl boss ever let me share the full Blueberry Bliss Flax Zucchini Bread recipe with you. Thank you so much Candice!!
When I was photographing this my 2 and a half year old daughter was with me and she kept saying it smelt so good and kept picking at it. So you know it’s good if a two year old can’t tell it only has good stuff in it!
Blueberry Bliss Flax Zucchini Bread
Yields one 8-inch loaf
- 1/2 cup flaxseed meal
- 1/3 cup almond meal
- 1 1/4 cups gluten-free flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/3 cup coconut sugar
- 1 teaspoon organic vanilla extract
- 2/3 cup water
- 1 tablespoon raw unfiltered apple cider vinegar
- 1 teaspoon baking soda
- 1 small green zucchini finely grated (about 3/4 cups)
- 1 1/4 cups frozen blueberries divided
Preheat oven to 350 degrees. Line a 8ร4 โ inch loaf pan with parchment paper and set aside.
In a large bowl, whisk together the flaxseed meal, almond meal, flour, salt, cinnamon, nutmeg, coconut sugar and vanilla. Slowly add the water and stir to combine.
In a small bowl toss 1 cup of blueberries with a little flour to coat; this will prevent them from sinking in the batter. In a separate small bowl, combine the vinegar and baking soda, allow the mixture to fizz, then add to the mixture in the large bowl. Gently fold in the zucchini, followed by 1 cup of the flour covered blueberries and mix just to incorporate; do not over mix!
Carefully pour the batter into the prepared loaf pan, spreading the top out evenly with a spatula. Top with the remaining 1/4 cup un-floured blueberries.
Bake the bread for about 55 minutes, or until golden brown on top. Let the loaf cool in the pan completely.