An easy breakfast option that is FREEZABLE!
We're starting off the Recipe Series with a great one!
This is such a great, easy breakfast option that is FREEZABLE (read: excellent for busy mamas)! This recipe can be baked as a bread in a loaf pan or into muffins. I love this recipe because it is packed full of whole grains, which are a great way to add fiber into your diet (pregnant and postpartum mamas, you know you need this!). Also, it's filled with antioxidants from the blueberries and zucchini.
Did you know that the blueberries can be left whole because they soften and burst while baking? No need to flatten or quarter them!
*Note: You can add 1/4 cup of maple syrup for sweetener if you'd like. If you do this, please only serve to kids older than 2 years old. Added sugars should be limited for children who are younger than 2 years old.
Lemony Blueberry Zucchini Bread
Gather Your Ingredients:
1 cup white whole wheat flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 medium zucchini, shredded and squeezed of excess moisture
1 lemon, zested and juiced
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil or melted butter
1/2 cup unsweetened applesauce
2 eggs
1/2 cup milk of choice (I like oat milk)
1 cup fresh or frozen blueberries (tip: if using frozen blueberries, toss in a little bit of flour to keep the blueberries from bleeding into your batter)
Let's Get Cooking:
Preheat oven to 350 degrees F. Prepare pan with nonstick spray.
In a medium-sized bowl, mix together flour, oats, baking soda, cinnamon, and salt. Set aside.
In a separate, large bowl, mix together shredded zucchini, extracts, lemon zest and juice, oil or melted butter, applesauce, egg, milk, and maple syrup (if using).
Add dry ingredients to wet ingredients and mix just until combined. Gently fold in blueberries.
Pour mixture into pan and bake for 60-70 minutes for loaf or 25-30 minutes for muffins. Cool for 15 minutes before removing from pan.
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