Zucchini Blueberry Bread (gluten-free)

A breakfast loaf that is full of goodness for the family. Mom’s come to me with a variety of questions, but if I could get a penny every time I heard this one, I’d be rich:) “What can I give my child as a healthy snack to go?”  This post is dedicated to all those mom’s out there who have, or will soon, reach out to me for snack solutions.   This recipe is nut-free so a safe option in the presence of other kiddies at daycare or school.  It’s also VERY low in sugar so don’t expect the same level sweetness you would get in a traditional banana bread. Nutrient-boost: Pair it with a protein like hemp seed butter (or other nut butter if allergens are not a concern) or hummus, and you’ve got yourself a well rounded snack.  A few extra veggies or fruit on the side wouldn’t hurt either. I made this with spelt flour from Grainstorm but you can easily transform this into a gluten-free recipe with other flours. Ingredients: 2 eggs (or see below for “vegan eggs”) 1/4 cup coconut oil (or olive oil) 3 Tbsp. maple syrup 1 cup shredded zucchini 1 banana 1/2 cup mashed blueberries 1 tsp vanilla 1 tsp cinnamon 1 1/2 cups spelt flour (or gluten-free all purpose flour, or brown rice flour) 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt Vegan Eggs:  2 tbsp ground flax seed + 6 tbsp water (vegan “eggs”). Mix and let sit for 5 minutes before adding to rest of wet ingredients. Directions: Preheat oven to 325 F. Mix the oil, maple syrup, zucchini, banana and vanilla...