My garden is producing quite a bit of zucchinis these days. I was looking in my late aunt’s recipe box and sure enough I found a zucchini bread recipe. I haven’t made zucchini bread in  years and I haven’t made one since having my son with egg allergies. I used my aunt’s recipe for a base recipe and adapted it slightly. I wanted some butter in this recipe instead of all oil so I changed that along with adding in yogurt as the egg replacer, a bit more flour, cut back on the sugar and added more baking powder. Oh, and added lemon zest and blueberries! Hahaha, I always change recipes. It’s a bad habit that I have gotten into.

Blueberry Zucchini Bread

In a large mixing bowl, cream together:

• 1/2 cup butter
• 1 and 3/4 cups sugar
• 1/2 cup oil

The add in:

• 2 tsp vanilla
• zest of one lemon
• 3/4 cup plain unsweetened yogurt
• 2 tbsp lemon juice
• 2 cups grated zucchini

In a separate bowl, sift together dry ingredients and then mix into the batter:

• 3 and 1/4 cups flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt

Fold in:

• 1 and 1/2 cups blueberries

Bake in 2 parchment lined loaf pans and bake at 350 degrees F for approximately 60-65 minutes or until a tooth pick comes out clean.