Though it took longer than expected, here is the blueberried version of the non-dairy lemon zucchini bread recipe featured two weeks ago here on the Gravel Road. The first attempt resulted in a much wetter batter that the original recipe, which led to a gooey bread that needed a hotter oven and longer baking time. The second try incorporated those two changes, as well as not quite so much grated zucchini. This recipe also requires less sugar, so this bread is very low sugar…and dairy-free to boot. When you give it a try, leave a comment about how it worked for you. Thanks!
Lemon-Blueberry Zucchini Bread
Bread ingredients:
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1/2 cup vegetable oil
1/2 cup sugar
2 tablespoons fresh lemon juice
1/2 cup buttermilk substitute
zest of one lemon (minus 1/2 teaspoon for glaze)
3/4 cup grated zucchini (do not peel first)
1 cup fresh, frozen or canned blueberries (drain frozen or canned berries)
Glaze Ingredients:
11/2 teaspoons fresh lemon juice
1 teaspoon almond milk
1/4 cup powdered sugar
1/2 teaspoon lemon zest
Preheat oven to 365°.
Create buttermilk substitute by putting 1 1/2 teaspoons of vinegar into a 1/2 cup measuring cup. Add 2 tablespoons Coffee Rich and fill cup to 1/2 cup measure with rice milk. Let sit for 15 minutes.
In large bowl, beat eggs. Add oil and sugar. Mix until well blended. Add lemon juice, milk substitute, and lemon zest to this mixture and blend well. Fold in zucchini until mixed well. Add flour, salt, and baking powder and blend until all ingredients are combined.
Spray a loaf pan with cooking spray. Pour 1/3 of batter into loaf pan. Sprinkle half of blueberries on top of batter. Pour 1/3 of batter over berries and spread with spatula. Repeat with remaining berries and batter.
Bake for 45–60 minutes. Remove from oven when toothpick poked in middle comes out clean. Let sit on wire rack for ten minutes. Then slide butter knife around edge of pan and flip over loaf pan to remove bread from it.
Put loaf on a plate right side up. (Poke some holes in the top with a fork if you want the glaze to soak in more.) Mix glaze while loaf is warm and spread over the top. Let cool before cutting and serving.
