Lemon Blueberry Zucchini Bread #2

 

 This is probably my last zucchini bread recipe of the year. I have a bit of grated zucchini leftover, though, so I may make a small loaf. I have loved making so many recipes for zucchini bread this year, but sadly, today I grated my very last zucchini, which has been sitting on the counter for months. I thought it might be seedy and hard or bitter, but it was tender and perfect. So I made lemon zucchini bread, which has such a delicate flavor that it needs a perfect zucchini.

I made a lemon blueberry zucchini bread recipe earlier in the year, so this is my second one. It's adapted from The Baker Mama's recipe.

Here is what I used:

Ingredients:

1/3 cup coconut oil, (or use 1 stick butter, softened, which I recommend)
1/2 cups sugar
3 eggs
1/2 cup plain yogurt
1 tablespoon lemon zest
2 tablespoons lemon juice
1 c. whole wheat flour
1 c. all-purpose flour
1-1/2 teaspoons aluminum-free baking powder
1-1/2 cups shredded zucchini
1-1/2 cups blueberries (I used frozen, but fresh would be great, too!)

Instructions:
1. Preheat oven to 350°F. Lightly grease and flour two 9x5-inch loaf pans. Set aside.
2. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add eggs and beat until well combined. Beat in the yogurt, lemon zest and 2 tablespoons lemon juice until smooth.
3. By hand, mix in the flour, baking powder and salt until just combined.
4. Mix in the zucchini, then blueberries.
5. Divide batter evenly between two prepared pans.
6. Bake for 45 minutes or until a toothpick comes out clean.

I used coconut oil here, which didn't turn out to be the best idea. Coconut oil is either liquid or solid. It's very difficult, if not impossible, so get it 'softened.' So I used it more on the melted side, but it immediately congealed when I added cold ingredients. It was virtually impossible to mix or spread into the loaf pans. So I would definitely use butter for this one! I don't know why I didn't, as I usually only use coconut oil if the recipe calls for cooking oil. Oh, well. Live and learn!