Zucchini bread with blueberries — Meal
Meal

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Macros (per serving)

Fat

64%

(8 g)

Protein

16%

(5 g)

Carbs

20%

(6 g)

3 g Net,

3 g Fiber

118 Calories (per serving)

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Egg dishes

Bread substitutes

Sweet snacks

Oven dish

Vegetable Dishes

Zucchini bread with blueberries

Is eating vegetables for breakfast a far from your bed show? Nevertheless, it is important to eat a lot of vegetables every day, preferably also with breakfast. And fair is fair: every little bit helps. That's why I hid a zucchini in this bread, and you really don't taste it. Just try it.

Ingredients

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Slices

10

Zucchini

1 piece

Egg

5 pieces

Coconut oil (melted)

50 g

Coconut flour

60 g

Cinnamon

1 tsp

Salt

1 pinch

Blueberries

100 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

1 hr 0 min

1

Preheat the oven to 175 ° C and grease a cake tin with some coconut oil, or line it with baking paper.

2

Grate the zucchini. Stir eggs and coconut oil into the grated zucchini, then add coconut flour, cinnamon and salt.

3

Stir until thick and then fold in the blueberries.

4

Spoon the batter into the cake tin and smooth with a spatula.

5

Bake the zucchini bread for about 1 hour until golden brown and done.

6

Allow to cool for at least 30 minutes before serving the bread.

7

Tip: Are you dealing with picky children who pick out every bit of green seamlessly? Peel the zucchini with the peeler before grating it, so they also do not realize that there is vegetables in this delicious bread.

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Details

Allergens

Fruit, Chicken egg

Diet

Paleo, Keto, Vegetarian

Course

Breakfast, Lunch, Snack

Cooking equipment

Oven, Cake tin 15 cm

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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