Blueberry Lemon Zucchini Bread

• 2 whole Pasture-raised Eggs
• 1/2 cups Coconut Sugar
• 1/4 cups Honey
• 1/3 cups Olive Oil
• 1/3 cups Almond Milk
• 1/2 whole Lemon, Juiced
• 1 teaspoon Baking Soda
• 2 cups Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/2 teaspoons Sea Salt
• 1 whole Small Zucchini, Grated And Squeezed Of Its Moisture
• 3/4 cups Fresh Or Frozen Blueberries
• 1 teaspoon Coarse Sprinkling Sugar, For Garnish

1. Preheat oven to 350u0b0F and lightly grease an 8x5 bread pan with olive oil. Set aside.
2. Use a hand mixer or stand mixer to beat eggs, coconut sugar, honey, and olive oil for 6-7 minutes until smooth. It's important to whisk these well to provide structure and rise for the bread. Stream in almond milk and lemon juice while still mixing at a lower speed. Add baking soda, mix again, and set aside.
3. In a separate bowl, stir flour, baking powder, spices, and sea salt until combined. Slowly add this to the wet ingredients, mixing after each addition. Next, stir in zucchini and blueberries, being careful not to burst any blueberries.
4. Pour batter into bread pan and use a rubber spatula or large spoon to smooth out the top. Sprinkle lightly with coarse sprinkling sugar and bake for 35-40 minutes, or until a toothpick comes out clean.
5. Set aside to cool completely before slicing. Store leftovers in an airtight container in the fridge for up to 2 weeks. Enjoy!

eggs, coconut sugar, ubc, olive oil, almond milk, lemon, baking soda, whole wheat flour, baking powder, cinnamon, ubc, salt, zucchini, blueberries, sprinkling sugar

Taken from tastykitchen.com/recipes/breads/blueberry-lemon-zucchini-bread/ (may not work)