Lemon, zucchini and blueberry bread

Ingredients

Ingredients
1½ cups ground oats
1 egg
1 large lemon, zest and juice of
1 cup shredded zucchini, not squeezed (about a 250gm piece)
½ cup honey
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/4 tsp salt
125 gms blueberries

Cooking Notes

A burst of lemony citrus, pops of zucchini green, and the tartness of blueberries – who needs dessert when you can have this juicy, soft and healthy bread?

It makes one standard loaf, ideal for breakfast, snacking, or a light dessert.

The full process takes about 1 hour, including prep and baking time.

Method

1. Gather all the ingredients. Preheat oven to 170°C, line a loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
2. In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
3. Add zucchini and almond flour. Mix gently with spatula to combine.
4. Add the blueberries.
5. Pour batter into previously prepared loaf pan.
6. Bake for 40 minutes or until the toothpick inserted in the middle comes out clean.
7. Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.