• Preheat oven to 350 degrees. Line a 8×4 – 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 ¼ 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.

To Serve

• Slice and eat on it’s own for an on the go brekkie or drizzle with your favorite nut butter and top with coco whip for a healthy decadent dessert. I’m a little extra so I eat mine with a drizzle and a flower.