Blueberry-Lemon Zucchini Bread

Agree with the others that this recipe benefits from a few changes - I used half Keto flour, reduced sugar to half cup, added half cup of melted butter as the batter was too dense, and increased the zucchini to 2 cups. I also tossed the blueberries with a little flour to keep them from sinking. Bake time in my oven at 350 was only 45 minutes. It was delicious warm from oven but even better the next day!

I always find it funny when people rate a recipe and make so many changes that really makes it no longer the recipe but I figure someone might be considering making similar changes and wonder if it will work so here it goes: I replaced the oil with unsweetened applesauce and cut the sugar in half since applesauce is so sweet. I also added a touch of lemon extract (1/4 tea more or less). I used wholewheat pastry flour instead of whole wheat white. I cooked it 10minutes less than the recipe states. I think it would work just as well with regular WW white flour. It might just come out a little more dense than using WW pastry flour. I only used the pastry because it is what I had on hand. The texture was good. I am glad I cut some sugar out or it would have been too sweet for me.

This was delicious. When I made it, the mixture barely came together until I put the blueberries in at the end—seemed like not enough liquid. I also doubled the lemon juice in the drizzle on the top: 1 teaspoon wasn’t enough. These reasons are why I gave it four stars, not five.