Blueberries and lemons are a match made in heaven. The grated zucchini and Greek yogurt make this bread taste more like a decadent cake. Do not skip the glaze. It is full of lemony flavor that really brings the entire dessert/coffee cake/zucchini bread together.
Blueberry Lemon Zucchini Bread
Ingredients
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 pinch salt
1 lemon, zest and juice
1/3 cup coconut oil
1/2 cup coconut sugar
1 egg
1 1/4 cup grated zucchini (about 2 small)
1/2 cup vanilla Greek yogurt (1 single serving cup)
1 cup fresh blueberries
glaze
1 lemon, zest and juice
1 cup powdered sugar
1 tablespoon milk
Directions
- Preheat oven to 350 degrees F.
- Spray a deep pie dish with cooking spray. *You can also use a loaf pan if you prefer.
- Combine the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Set aside
- Whisk together the wet ingredients: lemon zest and juice, oil, coconut sugar, egg, and Greek yogurt. Stir in zucchini last.
- Add the dry ingredients to the wet and stir until almost combined.
- Fold in the blueberries. Be careful not to overmix the batter. An overmixed batter makes for a tough bread.
- Pour into the prepared baking dish and smooth out the top.
- Bake for 40 minutes. The top should be golden brown and a toothpick will come out clean. Drizzle on the glaze while the cake is still warm.
Alexandra Taylor 