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Thursday, July 17, 2014

{S} THM Blueberry Zucchini Bread

Blueberry Zucchini Bread
{ Gluten Free & Sugar Free}

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One of my favorite aspects of the summer season is all the fresh vegetables and fruits available from our garden or local farms in our community.  We were blessed this year to receive a bounty of zucchini from a friend and I wanted to put it to good use. 

Our family LOVES "pan breads" and I wanted to try and adapt a recipe for blueberry zucchini bread for our THM (Trim Healthy Mama) lifestyle.  I used this recipe as my base: 

 This bread recipe boasts two large loaves and can easily be frozen to store if you want to double or triple your batch based on the amt of zucchini you have to use.  I had a bit of batter left over that I poured into a mini-baking dish for the kids to snack on.

This is a gluten free & sugar free recipe and falls under the "S" category for all you THM'ers.   You can also substitute the butter below for coconut oil if you need to convert this to dairy-free as well although it may change the flavor slightly.

Ingredient List:

Fresh grated zucchini 
Handful of fresh blueberries
Butter (Or Coconut Oil if you need a Dairy Free option) 
Coconut Flour
Flax Meal
Almond Flour
Baking Powder

Here we go! 

This recipe is SO easy because you just put everything into one bowl, mix & pour into parchment paper lined (and greased) baking pans.  

Combine the following into a large mixing bowl and blend with electric beaters until thoroughly mixed:

  • 3 cups shredded zucchini
  • 5 eggs
  • 2 1/2 sticks of melted butter (*Update 7/17- I made another batch of this recipe today and only used 2 sticks of butter and found that it was just as yummy, so if you want to save some calories & some butter- just go with 2 sticks!)
  • 2 cups of xylitol
  • Splash of vanilla
Once your wet ingredients have been blended, then add your dry ingredients and blend again using electric beaters:

  • 1 cup coconut flour 
  • 1/2 cup almond flour
  • 1/4 cup flax meal
  • 2 tablespoons baking powder
  • 1 tsp salt
  • 1/2 cup oat flour (Take 1/2 cup of whole dry oats and put in your coffee grinder or blender to make a flour/powder)  Yes, technically oats are an "E", BUT this amt will be spread over the entire batch and will stay within your S boundaries.  I have found that this small amt of oats is essential to help the bread stay together in a "pan loaf" form, but if you are uncomfortable using it, just add 1/4 more of your coconut flour)

*Lastly, add 1 cup of fresh blueberries and gently fold these into your batter.  You are allowed 1/2 cup serving of blueberries in an "S" dish and these will spread throughout the entire batch making this a safe amount.  (For a variation of this recipe, you can eliminate the blueberries and add 1 cup of chocolate chips- Lilly's or other plan-safe options).

Baking Directions:

Fill your pans roughly half-full and bake 350 degrees x 30-45 minutes.  Keep checking to ensure they are done in the middle. Let them cool for 15 minutes and then remove the loaves out of the pan using the paper to pull them out.  Let them sit on the paper for another hour before moving them to cutting board or wrapping for later.  Keep refrigerated.  Enjoy!

I hope your family loves this recipe as much as we do!  Serving size (depending on how you slice the bread) is 2-3 slices with a nice pat of butter.  Because of the blueberries/oats, just be careful that you are not eating other foods along with this bread that would put you over the "S" carb level.  I enjoy my bread as a snack by itself or along with a fried egg and 2 strips of bacon for a super yummy breakfast! 

 Thanks for visiting and enjoy!




Connor Fernandes said...

So if I was to use the THM Sweet blend, I would use i/3 cup instead of the 1 cup...correct?

Connor Fernandes said...

So if I was to use the THM Sweet blend, I would use i/3 cup instead of the 1 cup...correct?

mhari1980 said...

This looks amazing! Thank you for sharing.

Collette said...

Yum, thank you so much for sharing!

Whatsoever is Pure said...

Connor... I have not used the sweet blend before, so am unsure of the conversion, but I am sure there is a chart out there that you could refer to. :)

Katrina said...

This is in the oven right now. Thanks so much for being so creative. I used 1/2 cup of the sweet blend from THM as I like things a little sweeter because I just started the diet and also I couldn't find my 1/3 cup :) I figured someone had said a true conversion of 1 cup would equate to 2/3 cups so I settled on 1/2 cup.

My problem now is it took longer for me to prepare it than I thought and I need to eat a snack in one hour so I am hoping I can eat it even if it didn't get to set for an hour.

Anyway, thanks again for making yummy things to eat on this plan. I just started 5 days ago and feel like I am doing well and can do this forever.

I gained lots of weight because of our failed adoption. Tomorrow marks the 2 year anniversary of our meeting our daughter in Russia only to have them shut down adoptions to Americans a few months later. Our daughter has Down syndrome and is 8 years old now. She will live the rest of her life in an institution because of politics. It just breaks my heart but I have to try and get healthy again for the rest of my family.

So thanks again for making things I want to eat so I can get healthy again.

Emily said...

In the oven right now! I made them into muffins since for me - thats the perfect snack size ready-to-go and I plan to freeze some too. I filled each cupcake liner about 3/4 full and they baked right up or just over the top. I did a little less than 2 sticks of butter but I think they would still be good with less- i may try 1.5 next time. I also just did 1.5 cups of xylitol and they are still very sweet. Thanks for the recipe! It's delish!!

~ Emily at

Kim said...

Is there any reason why frozen blueberries wouldn't work?

Whatsoever is Pure said...

You could use frozen berries, I just prefer fresh and find that they hold up better and keep the batter from taking on excessive liquid when they thaw and release that extra liquid during baking. You could thaw them first and drain, but the fresh blueberries will be nice and plump even during baking which is a lovely addition when you first bite into a piece! :)