Blueberry Zucchini Banana Bread

Serves: Ten

Gluten-Free, Oil-Free, Soy-Free, Nut-Free, Vegan (of course!)

We all love a good banana bread, but what happens when you combine banana bread, a blueberry muffin, and zucchini bread? A whole lot of deliciousness in your mouth!

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  • Two medium overripe bananas
  • 1/2 of a cup of wild blueberries, plus more for topping
  • 1/3 of a cup of shredded zucchini
  • The juice from one lemon
  • One flax egg
  • One tsp. of vanilla
  • 1/2 to 2/3 of a cup of maple syrup, depending on your sweetness preference


  • One and a half cups of teff flour*
  • One teaspoon of baking soda
  • 1/2 of a tsp. of cinnamon
  • A dash of pink Himalayan salt

How to make:

  1. Prepare your flax egg, recipe here.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. Line a baking pan with parchment paper.**
  4. In a large bowl, mix together the dry ingredients.
  5. In a separate large bowl, mix together the wet ingredients except for the blueberries.
  6. Add the dry ingredients to the wet ingredients, and mix them together.
  7. Fold the wild blueberries into the batter.
  8. Pour the batter into the baking pan.
  9. Top the loaf with additional wild blueberries.
  10. Bake for one hour to one hour and ten minutes.
  11. Enjoy!

*I have not tested other flours for this recipe; however, I think regular all-purpose flour or all- purpose gluten-free flour should work.

**My favorite unbleached, compostable, vegan parchment paper can be found here 

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