Zucchini-Blueberry Bread
Author: 
Serves: makes 1 8½ x 4½-inch loaf
 
Ingredients
  • ¼ cup melted unrefined coconut oil or olive oil
  • ½ cup unsweetened applesauce (or omit applesauce and increase oil to ½ cup)
  • ½ cup organic 100% pure maple syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon aluminum-free baking soda
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon fine grain sea salt
  • 1 ½ teaspoons cinnamon
  • pinch of nutmeg
  • 1 ½ cups shredded, unpeeled zucchini, about 2 small
  • zest of half a lemon (optional)
  • ½ -1 cup fresh blueberries
  • ½ cup chopped walnuts or pecans (optional)
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease an 8 ½ “ x 4 ½ “ loaf pan, or if aluminum, grease it and line it with parchment paper.
  2. In a blender, blend together the oil, maple syrup, applesauce, eggs and vanilla. This helps to emulsify the oil and keeps your bread from being greasy.
  3. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir the wet ingredients into the dry mixture.
  4. Fold in the zucchini, lemon zest, blueberries and nuts. Pour into the prepared pan.
  5. Bake for 50-60 minutes or until a tester inserted in the center comes out clean. When made with applesauce, it usually takes 5 minutes longer than when made without. Cool slightly, about 10 minutes, remove from pan, and cool completely on a rack.
Notes
You can also make these in standard muffin tins and bake for about 20 to 25 minutes. This will yield about 12 muffins.
Recipe by Pamela Salzman at https://pamelasalzman.com/zucchini-blueberry-bread/