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Wholesome blueberry bread
Wholesome blueberry bread
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Sneak in extra veggies for a nutritious meal everyone will love! High in fiber and protein.
Ingredients:
  • 500.00 ml wholemeal flour
  • 8.00 gm baking powder
  • 1.20 gm sea salt
  • 250.00 ml frozen blueberries, unthawed
  • 375.00 ml grated zucchini
  • 2 ripe bananas, mashed
  • 84.98 gm reduced fat milk, or So Good™ Soy or Almond Milk
  • 84.38 gm maple syrup
  • 2 large eggs
  • 6 Weet-Bix™ wheat biscuits, crushed
Instructions:
  • Preheat your oven to 180°C (350°F). Lightly grease a 23 x 13 cm loaf tin with cooking spray and line the base and two long sides with baking paper strips.
  • In a large bowl, mix flour, baking powder, and salt. Add blueberries and gently coat them.
  • Combine zucchini, banana, milk, maple syrup, olive oil, and eggs in a bowl, whisking until smooth. Gently fold in Weet-Bix wheat biscuits until well moistened.
  • Combine the wet mixture with the dry ingredients until they are just combined, creating a thick batter. Spread the batter evenly into the prepared pan.
  • Bake for 60-65 minutes until the top is firm and a skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, cover with foil during the last 20 minutes.
  • Allow the mixture to cool in the pan for 5 minutes, then carefully invert it onto a cooling rack to reach room temperature before cutting into slices.

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