Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1.5 cups grated zucchini (excess water squeezed out)
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating berries)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick cooking spray. You can also line the bottom with parchment paper for easier removal.
- Grate the zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much excess moisture as possible. This prevents the bread from becoming soggy.
- In a medium mixing bowl, whisk together the 2 cups of flour, baking soda, baking powder, and salt. Set this mixture aside.
- In a large bowl, whisk together the sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well combined.
- Slowly add the dry ingredients into the wet ingredients. Stir with a spatula or wooden spoon just until combined. Be careful not to overmix, as this can make the bread tough.
- Toss the blueberries with one tablespoon of flour to prevent them from sinking to the bottom. Gently fold the shredded zucchini and the floured blueberries into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with foil halfway through.
- Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps the structure set so it doesn’t crumble.
- Cook Time: 75 minutes
- Diet: Vegetarian