This Zucchini Bread recipe is about to be one of those you refer to for EVERY brunch, recital, teacher appreciation day, Mother’s day, lazy Sunday– It’s that tasty! But first…
Name a better couple than lemons and blueberries…
I’ll wait.
This is one of my favorite spring time combos. I already have a delicious blueberry muffin recipe featuring the dynamic duo but this “healthier” Zucchini Bread takes things to the next level. This sweet loaf is incredibly moist and just sweet enough. The blueberries add a burst of flavor and the lemon is faint but makes the entire loaf taste really fresh and springy!
When I was researching some ideas for this loaf of zucchini bread, my first thought was to decrease the amount of added sugar. Several recipes had between 2 1/2 cups to 3 cups of sugar as well as entire cup of vegetable oil. My goal was to maintain the texture and flavor but make a few almost indistinguishable swaps.
I used coconut sugar in place of the white sugar and brown sugar and love the results. It results in a beautiful brown loaf with the same deep caramel notes. IF you don’t want to purchase coconut sugar, just use brown sugar!
[tasty-recipe id=”5651″]
If you like this recipe, you will LOVE may Butterscotch Banana Bread recipe!
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