Preheat oven to 325F. Grease two 9x5x3-inch loaf pans with a non-stick cooking spray; set aside.
In a large mixing bowl, whisk together the melted coconut oil and the honey. Add the apple sauce, milk, eggs, and vanilla extract; whisk until smooth.
In a small mixing bowl, sift together the flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet until combined.
Gently fold the blueberries and lemon zest into the batter.
Pour the blueberry bread batter into the prepared loaf pan. Bake at 325F for about 45 minutes or until the top of the bread is golden brown and a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes, then turn out onto a cooling rack to cool for an additional 10 minutes.
Slice the bread and serve with butter and honey for an even more delicious treat!
Notes
Here are a few notes and possible substitutions for this recipe:
The lemon zest is optional but added a really nice hint of lemon flavor.
Vegetable oil can be used instead of coconut oil.
Real maple syrup can be used instead of honey.
Almond milk would definitely work in place of the milk. I used whole milk.