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sweet bread

Lemon Blueberry Bread (paleo)

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If you ask me, the classic lemon + blueberry combination is the most perfect spring treat. It is a delicious blending point of the recently departed winter citrus season and the soon approaching summer berry season. And to me, it is a marriage of flavors that truly represents springtime. It is bright freshness like lemons but with hints of sweet juiciness like blueberries. Yep, this Lemon Blueberry Bread is spring in loaf form.This sweet bread is simple enough to make and in just one bowl! Because I am always in favor or less dishes. Honestly, the most labor-intensive part is juicing and zesting the lemons. And trust me, you do not want to skip this part, the fresh flavor from the lemon juice is worth the squeeze. I really believe that you will be able to taste the difference at first bite. And the zesting, well, I always find that it is one of those things that sounds more annoying than it actually is. The zest really adds that next level of lemony brightness. This loaf is paleo-friendly. Meaning it’s gluten, grain, and dairy free. Sweetened with coconut sugar, it has no refined sugars! Made with real ingredients that you can feel good about! This is a sweet and delicious treat that tastes amazing and will keep you feeling great. Plus it freezes brilliantly so you can enjoy this on the go or have it ready for a quick no-fuss breakfast.paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Lemon Blueberry Bread

The perfect sweet treat for spring. This is light, zesty, sweet, and juicy. Made in just one bowl with only good-for-you ingredients. This is a delicious baked good that you can feel great about eating!

paleo (gluten/grain/dairy free), refined sugar free

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Dry Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries
  • additional blueberries for topping optional
  • 1 tbsp turbinado sugar for topping optional (omit for strict paleo)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl, or in the bowl of a stand mixer, beat together the eggs, sugar, and oil until well mixed and bubbly.

  3. Add the lemon juice, zest, and vanilla and stir until well combined.

  4. Then add the almond flour, tapioca flour, baking powder, and salt to the wet mixture and mix until just fully incorporated.

  5. Gently stir in 1 cup of blueberries.

  6. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  7. If you like, decorate with additional blueberries on top of the batter and/or sprinkle with turbinado sugar.

  8. Bake for 58-60 minutes or until top is lightly cracked and edges are turning brown. Pierce with a toothpick if you are unsure.

  9. Remove from oven and let cool on a wire rack for about 15-20 minutes before removing from the pan and slicing.

Recipe Notes

This will keep stored in an air tight container for a day or so. Afterwards, move to the freezer pre-sliced!

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Olive Oil Honey Cake (paleo)

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Honey Cake is a traditional baked good for Rosh Hashanah, the Jewish New Year (according to the lunar calendar), which signifies our hopes and intentions to have a sweet new year. I made this super simple honey cake for this year’s family dinner and I must say, I could legit eat this any time of year. It’s just sweet enough to be a light dessert, toasted up for breakfast and slathered with coconut butter or ghee, or a sweet snack alongside a hot beverage. It’s perfectly moist, simply spiced, and not over complicated using just 9 ingredients. Plus with only good-for-you ingredients this recipe is a great start to a happy & healthy new year. Or week. Or day.

paleo friendly (gluten/grain/dairy free), no refined sugar, sugar free option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Olive Oil Honey Cake (paleo)

This super easy, super simple Honey Cake is perfectly moist and delicious as a light dessert, sweet breakfast, or the perfect accompaniment to a hot beverage. Plus it's only 9 ingredients (including the salt!) and uses only one bowl!

Course Breakfast, Dessert, Snack

Ingredients

Dry Ingredients

  • 2 cup almond flour
  • 1 cup tapioca flour
  • 1 tbsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 2/3 cup honey
  • 1/3 cup olive oil
  • 3 eggs

Instructions

  1. Preheat oven to 350 degrees and prepare loaf pan by either greasing with additional oil or lining with parchment paper.

  2. In a medium bowl mix together all the dry ingredients.

  3. Add in the wet ingredients and stir until just well incorporated. Scraping down bowl at least once between mixing.

  4. Pour batter into loaf pan and bake in the center oven for 40 minutes. Cover loosely with aluminum foil to prevent the top from getting too dark. Return to oven bake for another 15-20 minutes. Checking for doneness with a toothpick.

  5. Let cool in loaf pan slightly before removing and slicing!

Recipe Notes

Coconut oil could also work in this recipe. Just be sure to melt and cool for at least 3 minutes before mixing with the eggs. 

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Double Chocolate Zucchini Bread (paleo, gluten/grain/dairy free)

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Another zucchini packed recipe (here’s the first one if you missed it) in the spirit of summer produce. And this one is supremely epic. Double chocolate epic. I’m not going to lie, this might be my greatest creation yet.

Paleo-friendly Double Chocolate Zucchini Bread that will not disappoint my chocolate lovers. It’s super moist, thanks in part to the two whole cups of zucchini packed in there. And if I’m being honest, the texture of this bread is reminiscent of chocolate cake, but a chocolate cake you can feel good about eating for breakfast. This loaf has got a lovely crumb and you wouldn’t even know it’s gluten/grain/dairy free. It’s got only good for you ingredients, no refined sugars, and mixes up in just one bowl! Gotta love that. It does take a little over an hour to bake, but this is worth the wait my friends. 

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Double Chocolate Zucchini Bread

paleo, gluten free, grain free, dairy free, no refined sugars

This chocolate zucchini bread is perfectly moist but light and studded with chocolate chips both in and atop the loaf. What's not to love?! It's super easy to make, mixing up in just one bowl and is so good you wouldn't even believe it was paleo friendly (gluten/grain/dairy free) and free of any refined sugars. Basically, this recipe is a major chocolatey win!

freshlydafna.com

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 1 cup coconut sugar
  • 4 eggs
  • 1/4 cup oil of your choice (I used and loved olive oil) liquified
  • 1 tbsp vanilla

Dry Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup cacao powder
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 cups zucchini grated
  • 1/2 - 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In the bowl of a stand mixer, or by hand, beat together the wet ingredients until well mixed.

  3. Then add in dry ingredients (except zucchini and chocolate chips) and mix until just well combined. The batter will be thick, this is good and normal.

  4. Stir in the zucchini and mix again.

  5. Stir in 1/2 of the chocolate chips to the batter ensuring sure not to over mix.

  6. Pour batter into loaf pan and with a rubber spatula spread it evenly into the dish. Sprinkle remaining chocolate chips on top.

  7. Bake for 1 hour to 1 hour and 5 minutes. It will be a little difficult to tell if this is done as it is a deep chocolate brown and there are gooey chocolate chips inside. I like to test for doneness in a few areas of the loaf to ensure it comes out clean.

  8. Once done, remove from the oven and let cool for at least another 20 minutes.

  9. This will keep at room temperature stored in an airtight container for a day or so, afterwards move to freezer.