Blueberry Lemon Zucchini Bread Recipe

Name: Blueberry Lemon Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Pasture-raised Eggs; 1/2 cups Coconut Sugar; 1/4 cups Honey; 1/3 cups Olive Oil; 1/3 cups Almond Milk; 1/2 whole Lemon, Juiced; 1 teaspoon Baking Soda; 2 cups Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Cinnamon; 1/4 teaspoons Ground Ginger; 1/2 teaspoons Sea Salt; 1 whole Small Zucchini, Grated And Squeezed Of Its Moisture; 3/4 cups Fresh Or Frozen Blueberries; 1 teaspoon Coarse Sprinkling Sugar, For Garnish

Servings: persons

2 whole Pasture-raised Eggs
1/2 cups Coconut Sugar
1/4 cups Honey
1/3 cups Olive Oil
1/3 cups Almond Milk
1/2 whole Lemon, Juiced
1 teaspoon Baking Soda
2 cups Whole Wheat Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Cinnamon
1/4 teaspoons Ground Ginger
1/2 teaspoons Sea Salt
1 whole Small Zucchini, Grated And Squeezed Of Its Moisture
3/4 cups Fresh Or Frozen Blueberries
1 teaspoon Coarse Sprinkling Sugar, For Garnish

1
Preheat oven to 350u00b0F and lightly grease an 8x5 bread pan with olive oil. Set aside.
2
Use a hand mixer or stand mixer to beat eggs, coconut sugar, honey, and olive oil for 6-7 minutes until smooth. It's important to whisk these well to provide structure and rise for the bread. Stream in almond milk and lemon juice while still mixing at a lower speed. Add baking soda, mix again, and set aside.
3
In a separate bowl, stir flour, baking powder, spices, and sea salt until combined. Slowly add this to the wet ingredients, mixing after each addition. Next, stir in zucchini and blueberries, being careful not to burst any blueberries.
4
Pour batter into bread pan and use a rubber spatula or large spoon to smooth out the top. Sprinkle lightly with coarse sprinkling sugar and bake for 35-40 minutes, or until a toothpick comes out clean.
5
Set aside to cool completely before slicing. Store leftovers in an airtight container in the fridge for up to 2 weeks. Enjoy!

764

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 whole Pasture-raised Eggs, 1/2 cups Coconut Sugar, 1/4 cups Honey, 1/3 cups Olive Oil, and more.

Yes, Blueberry Lemon Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions