It is that time of year again!
I love this time of year because I love to bake, and I have many friends who love to garden. Which I don’t. Love to garden that is. I tried it one year. It was the most depressing experience ever. Nothing I did seemed to work and the only vegetables that succeeded, were the ones that against all rules of nature, seemed to pop out a few pieces of produce. It was an experience that I don’t have a lot of desire to repeat, unless I have a pro gardener to hold my hand through the entire process.
That is why I am super lucky to know some people that not only garden, but super garden! The zucchini that they bring me are the largest and the greenest around. I love deciding what to make each year! These cupcakes are one of my favorites, but this coconut chocolate version of zucchini bread made me want to bake it again and again. Although, I seriously love any recipes including zucchini, so you are not going to catch me being picky there!
This year, I decided to try a blueberry, breakfast-y version of my favorite zucchini bread. It turned out delicious, extra moist, with ripe juicy blueberries bursting forth in every bite. Well worth grinding up that zucchini for, and a great bread to slice, freeze and pull out for a quick breakfast!
- 1 egg
- ½ cup brown sugar
- ⅓ cup coconut oil
- ¼ cup sugar
- ¼ cup vanilla greek yogurt
- 2 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup coarsely grated zucchini, water squeezed out
- 1 cup fresh blueberries
- ¼ cup flour
- Preheat oven to 350 degrees. Grease and flour well a 9x5 loaf pan and set aside.
- In a large bowl, add the first six ingredients (through vanilla) and beat on low with a mixer.
- Add 1 cup flour, baking powder and soda, and stir with a spoon to combine
- Fold in zucchini until incorporated
- In a small bowl, toss blueberries with ¼ cup flour until coated
- Gently fold them into the batter including all flour bits in the bowl.
- Pour into prepared pan
- Add a few blueberries to the top and press in gently
- Bake 55-60 minutes or until golden brown and baked through (Test with a toothpick in the middle)
- Allow bread to cool for 20 minutes, and then turn out onto wire rack to continue cooling for one hour
- Slice and serve.