This is THE zucchini bread that melts in your mouth and makes you crave your next bite. Fresh blueberries, a wheat/white flour blend, and half the sugar of a classic zucchini bread recipe makes this gem slightly sweet and desirably healthy.
In a 3 quart mixing bowl, cream together BUTTER and SUGAR.
Add EGGS, GREEK YOGURT (or MILK), LEMON JUICE, LEMON ZEST, VANILLA, and SALT. Whisk to combine.
Stir in shredded ZUCCHINI. Then add ALL PURPOSE FLOUR, WHOLE WHEAT FLOUR, and BAKING SODA. Stir to combine.
In a small bowl, toss BLUEBERRIES in a little flour and fold them into the batter. Pour batter into an oiled loaf pan. Sprinkle sugar over the surface (optional).
Bake 50-60 minutes until a toothpick inserted in the center comes out clean and surface is a light golden brown.
Allow to cool 10 minutes in the pan on a cooling rack. Carefully remove zucchini bread from the pan and allow to cool completely.
Store zucchini bread in an airtight container in the refrigerator up to five days. Serve at room temperature or lightly toasted.
Yield: 4 cups batter (same as 2.5 lbs) This recipe is super easy to cut in half...not that you would want to 😂
Do I have to remove the moisture from zucchini for this zucchini bread recipe?
You can, but it's not required for this recipe. I know, sounds like we're bucking tradition, but it just works! Simply shred the zucchini and set it aside. No salting, straining, or extra tools needed for this zucchini recipe. At this point, a fist bump is all you really need 🤜🏼 🤛🏼 🎉 Note: If you do remove the moisture from the zucchini, you'll need to double the amount of Greek yogurt or milk.