Fit Blueberry Zucchini Bread

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chunky Apple Guacamole đŸ™‚


As for my ‘Fit Blueberry Zucchini Bread,’ it is:

  • Vegan
  • Moist
  • Healthy
  • Low in fat & sugar
  • High in protein & fiber
  • Delicious


It may be a new favorite!

Fit Blueberry Zucchini Bread

  • Servings: about 9 slices
  • Difficulty: easy
  • Print




Dry Ingredients:
  • 1 c sprouted spelt flour
  • 1/2 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • Dash of pink himalayan salt
Wet Ingredients:
  • 3 T ground flax + 7 T water
  • 2 small zucchinis, grated
  • 1/2 c non-dairy milk
  • 1/2 c applesauce
  • 1/4 c coconut sugar
  • 2 tsp vanilla extract


  • 1 c blueberries



  1. Preheat the oven to 350F. Spray a loaf pan with non-stick coconut oil spray & set aside.
  2. Add your flax & water to a small bowl. Mix and set aside.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add in your wet ingredients one at a time, including your flax egg, mixing occasionally.
  5. Fold in your blueberries.
  6. Pour your batter into your loaf pan & smooth with a spatula so that it is evenly distributed.
  7. Bake for 50 minutes or until a knife inserted comes out clean. Allow to cool before cutting.  Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Stay healthy & happy đŸ™‚


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