1Preheat the oven to 365 degrees F. Spray/lightly coat a 8x8 pyrex baking dish or loaf pan with coconut oil (or parchment paper for 100% oil free option) and set aside.
2Let's get the hard stuff done first. Grate zucchinis with a box grater, until you have 1 ½ cups. This was about 2 medium large zucchinis for me. Wrap grated zucchini in a paper towel, and press firmly, until excess liquid is drained. It's very important to make sure that the zucchini is pretty dry before putting it in the batter! This will most likely require multiple towels/pressing.
3In a large bowl, add all dry ingredients (flour, spices, salt, sweetener, powders, flax meal) and stir until evenly mixed. In a smaller bowl, add wet ingredients (apple sauce, lemon juice, vanilla extract, almond milk). Pour wet ingredients into dry, add zucchini, and stir well. At this point, add in ½ cup blueberries. Batter will be ready when all ingredients are fully mixed - make sure there are no dry flour parts!
4Pour zucchini batter into pyrex dish or loaf pan and bake in oven for 35-45 minutes. At the 35 minute mark, check to see if bread is ready by inserting a toothpick. If it comes out clean, the bread is ready! If it's a little bit sticky or moist, continue baking for about 5 more minutes.
5Take zucchini bread out of oven and let cool for 15 minutes. Add blueberries, crushed walnuts, and/or a little more sweetener on top, and serve!