Retha’s Zucchini-Blueberry Bread
Recipe Makes 10 Servings
Zucchini and blueberries combined into a scrumptious moist bread loaf. You can add any variety of berries or nuts.
1 cup diced zucchini
1 pint fresh blueberries
1/2 cup coconut oil
1 teaspoon gluten-free vanilla extract
3/4 cup stevia
1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
2 tablespoons tapioca starch
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1) Preheat oven to 325 degrees F. Grease a large loaf pan.
2) Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
3) Whisk together stevia, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; gently fold in the blueberries and pour into prepared loaf pan.
4) Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.