Blueberry Lemon Zucchini Bread

Preheat oven to 350ºF and lightly grease an 8×5 bread pan with olive oil. Set aside.

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.

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.

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.

Set aside to cool completely before slicing. Store leftovers in an airtight container in the fridge for up to 2 weeks. Enjoy!