Whether you're heading back to school or not, I think you need one more taste of summer. This Blueberry Lemon Zucchini Bread will do just that! Soft and tender, sweet and simple. Made with whole-wheat flour and unrefined sugar!
Words words words. They’re a bit difficult to come across right now. Even though I can hear the faint rush of the freeway through the silence of my apartment, I have a pretty and yummy-smelling candle lit next to me, and I’m curled up in my bed after a long two days of doing almost nothing, my mind isn’t really at ease. I’m still processing and transitioning through some life changes, and I see more change coming in the near future. Hence, the restless mind.
The tag on my tea bag - you know, the Yogi ones - reads, “in the beginning is you, in the middle is you, and in the end is you.” I appreciate that reminder today especially because I just completed my first 24 hours of living solo in this apartment. My best friend - Grace - moved out yesterday and given that we haven’t spent more than three weeks apart in the last three years, this change is one of the hardest of all.
Physically, I am alone here. Very alone. I have my neighbors, one of whom is somewhere in his mid-30’s and assured Grace and me that we could bang on his door whenever we needed something. We haven’t (yet), but I feel comfort in having such a kind and protective neighbor. Still, though, I am alone for 97% of the day and it is such a strange thing. And that’s coming from an introvert! I am one heck of an introvert and I just told you it feels weird to be living alone with my own space and freedom and quiet.
Maybe I’ll get used to it? Maybe I won’t? Will I become an extrovert? If you could have seen how social I was last week, you’d probably answer “yes” because you’d have a hard time believing I’m an introvert. My coffee must have been a little stronger or something. Who knows.
It’s funny, too, because I have always wanted to live alone at this stage in my life. A year ago, I envisioned myself here and now that I am here… it’s not what I was expecting. Sure, I like the extra quiet to hear more of my own thoughts throughout the day and I like that I grind my coffee beans at 5:30 AM without waking anyone up. But, I do really miss making jokes with Grace and laughing our butts off while we’re brushing our teeth at night and I miss cooking dinners and watching a movie together.
I can’t help but think that could have been the last time I ever live with close girlfriends! I mean, after all, the timeline I’ve created in my mind has me living with Mom and Dad for the next 6-9 months, then moving out of their house and into the city in a cute little apartment on my own. Then, a year or two after that, I’m hoping I’ll be madly in love with my future husband and you all know how the story goes from there.
My friends and family who read this will tell me to breathe and relax and slow down, that it’ll all work out and that life is full of scary but beautiful and exciting transitions right now. They’re not wrong, it’s just that’s not what I want to hear. And what is it that I want to hear? I don’t even know. For now, I’ll enjoy hearing the birds chirping outside my window and the coffee maker brewing a couple fresh cups for me and my fingers tap dancing along my keyboard while I sort through my thoughts in my own little space on this big ol’ internet thing.
Makes 1 8x5 loaf, about 6-8 slices
1 small zucchini, grated and squeezed of its moisture
2 pasture-raised eggs
1/2 cup coconut sugar
1/4 cup honey
1/3 cup almond milk
1/3 cup olive oil
juice from 1/2 lemon
2 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3/4 cup blueberries
Coarse sprinkling sugar, for garnish
Preheat the oven to 350F and lightly grease an 8x5 bread pan with olive oil. Set aside.
Use a hand-mixer or stand-mixer to beat together the 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 the almond milk and lemon juice while still mixing at a lower speed. Add the baking soda, mix again, and set aside.
In a separate bowl, stir together the flour, baking powder, spices, and sea salt until combined. Slowly add this to the wet ingredients, mixing after each addition. Next, stir in the zucchini and blueberries, careful not to burst any blueberries.
Pour the batter into the 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.