This bread was born in a late night baking incident where I didn’t have all of the ingredients for a fabulous-looking loaf of Vegan Blueberry Zucchini Bread by my favorite blogger, Emile over at Emilie Eats Eats.
See, I thought I had frozen zucchini in my freezer that I could thaw and use in this loaf. But, much to my dismay, I couldn’t find any in there! But, what I did see in my fridge were some strawberries that were about to go bad. I thought to myself: “Could I just use finely sliced and mashed strawberries INSTEAD of zucchini?!” This, my dear friends, is how the masterpiece was born.
If you end up recreating this, be sure to let me know how it went in the comments below! You can also share your recreations on instagram and tag me at @cookwithcourt and #cookwithcourt to share.
Triple Berry Bread
- 3 tbsp flaxseed meal (plus 8 tbsp water)
- 2 cups white whole wheat flour *
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup finely diced strawberries
- 1/2 cup coconut sugar (or white sugar)
- 1/2 cup plant-based milk **
- 2 tbsp sunflower oil (or any light, neutral oil)
- 2 tsp vanilla extract
- 1/2 cup berries ***
*You can sub white whole wheat flour with half whole wheat flour and half white flour
**I used cashew milk in this recipe, but you can use any plant-based milk you choose (ie. Almond, hemp, soy, etc.)
*** I used a frozen mixture of blueberries and blackberries.