This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don’t like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!
1/2 cup oil (I used avocado oil)
1/2 cup brown sugar
1 tsp vanilla extract
1 cup shredded zucchini, excess water removed
1.5 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (optional but def add it if omitting the lemon)
zest of one lemon (i like adding this but feel free to leave it out if you want)
3/4 cup frozen wild blueberries (or 1 cup regular blueberries)
In a large bowl, mix oil, eggs, sugar, vanilla and zucchini.
Add remaining ingredients, except blueberries, and stir until just mixed.
Gently mix in blueberries until combined.
Pour into loaf pan lined with parchment paper.
Bake at 350 degrees F for 50-55 minutes.
The original recipe was: 1/4 cup plain Greek yogurt, 1/4 cup applesauce, 1 egg, 1 egg white, 1 cup zucchini, 1 tsp vanilla, zest of one lemon, 1.5 cup white whole wheat flour, 1/4 cup AP flour, 1/3 cup sugar, 1.5 tsp baking powder, 1/2 tsp baking soda, pinch of salt, 3/4 c blueberries.