Description
A moist and flavorful Vegan Lemon Blueberry Zucchini Loaf that balances citrus notes with the sweetness of blueberries, perfect for breakfast or dessert.
Ingredients
Scale
2 cups Unbleached All-Purpose Flour (or GF Blend)
1.5 teaspoons Baking Powder
0.5 teaspoon Baking Soda
0.5 teaspoon Sea Salt
0.75 cup Pure Maple Syrup
0.5 cup Avocado Oil or Light Olive Oil
3 tablespoons Freshly Squeezed Lemon Juice
2 tablespoons Lemon Zest
1 teaspoon Vanilla Bean Paste or Extract
1.5 cups Grated Zucchini (tightly packed)
1.5 cups Fresh Blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper
- Grate the zucchini and remove excess moisture by squeezing it in a clean kitchen towel
- Sift together the flour, baking powder, baking soda, and sea salt in a large mixing bowl
- In another bowl, whisk together the maple syrup, avocado oil, lemon juice, lemon zest, and vanilla until emulsified
- Pour the wet ingredients into the dry ingredients and fold together until just combined
- Gently fold in the zucchini and one cup of blueberries
- Pour the batter into the prepared loaf pan and top with the remaining blueberries
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clea
- Let cool in the pan for 10 minutes before transferring to a wire rack
Notes
Toss blueberries in a teaspoon of flour before folding into the batter to prevent sinking.
Use room temperature ingredients for an even batter consistency.
Check your oven temperature with a thermometer to ensure accurate baking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg