1cupcoarsely grated zucchiniunpeeled zucchini (about 1 small or ½ medium)
1/2cupnonfat plain Greek yogurt
1/4cupcanola oilor melted and cooled coconut oil
1/4cuphoney or pure maple syrup
3/4teaspoonlemon zestabout 1 small lemon
1 1/4cupswhite whole wheat flourplus 1 tablespoon for tossing with blueberries
1cupfresh blueberriesfresh or frozen (no need to thaw), plus additional for the top
Preheat oven to 350 degrees F. Spray one 8 × 4-inch loaf pan with nonstick spray. Line with parchment so that two opposite sides of the paper overhand like handles. Lightly coat the paper with spray. Set aside.
Place the zucchini on a layer of paper towels, then place a second layer on top. Pat dry.
In a large bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla, and lemon zest until smoothly combined.
Sprinkle the cinnamon, baking powder, baking soda, and salt as evenly over the top as you can.
Very gently stir in the zucchini. Sprinkle on 1 ¼ cups flour. By hand, stir very gently, just until the flour disappears.
In a separate bowl, toss the blueberries with the remaining 1 tablespoon flour (this helps prevent the berries from sinking in the loaf pan during baking).
Add the blueberries and all flour bits to the bowl with the batter and stir until just combined. Do not over mix.
Scrape batter out into the prepared pan and smooth the top. If desired, sprinkle a few extra blueberries on top for decoration.
Bake for 40 to 50 minutes, or until the top of the loaf is golden, the center is springs back lightly when gently pressed, and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it (but no wet batter). Check the batter at the 30-minute mark. If it’s browning more quickly than you would like (this is the honey caramelizing), loosely tent the pan with foil and continue baking as directed. Baking times will vary based on the moisture content of zucchini, if you used fresh or frozen blueberries, and your oven. If in doubt, use an instant read thermometer to check the bread’s internal temp. It’s done when it reaches about 195 degrees F.
Place the pan on a wire rack. Allow the bread to cool in pan for 15 minutes, then gently turn it out on to the rack to cool completely. Slice and serve.
TO STORE: Keep zucchini bread in an airtight storage container lined with paper towels for up to 3 days or refrigerate for 1 week.
TO FREEZE: Freeze leftover bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature or in the refrigerator before serving.