Lemon Blueberry Zucchini Bread

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Zucchini bread is a classic summer favorite, but when you swirl in juicy blueberries and add a bright kick of lemon, it becomes something truly special. This Lemon Blueberry Zucchini Bread is moist, lightly sweet, and bursting with vibrant flavor in every bite. Whether served with coffee in the morning or as a light dessert, this bread always finds a place on the table.

What makes this loaf stand out is its perfect balance: the zucchini keeps the texture incredibly tender without being overly dense, while the lemon zest and juice lift the flavor with a citrusy sparkle. Blueberries add juicy bursts of sweetness throughout, and the light sugar crust on top adds a delicate crunch. It’s a wonderful way to use up summer produce and treat yourself at the same time.

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Preparation Phase & Tools to Use

Before diving into the recipe, having the right tools on hand will streamline your baking experience:

• Box Grater or Food Processor: Essential for shredding the zucchini finely so it blends seamlessly into the batter.
• Mixing Bowls: One for dry ingredients, one for wet. This helps with evenly combining without overmixing.
• Fine Mesh Sieve: Helps drain excess moisture from the zucchini so the bread doesn’t become soggy.
• Citrus Zester: Grabbing all that lemon zest infuses the bread with bright, fragrant notes.
• Whisk & Rubber Spatula: A whisk helps incorporate the ingredients smoothly, while a spatula ensures no batter gets left behind.
• 9×5-inch Loaf Pan: This is the ideal size for a nicely domed loaf that bakes evenly.
• Parchment Paper or Nonstick Spray: Keeps the bread from sticking to the pan for easy release.

Having these tools prepped and ready ensures your Lemon Blueberry Zucchini Bread comes out beautifully every single time.

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Ingredients for the Lemon Blueberry Zucchini Bread

Each ingredient plays a key role in flavor and texture:

• Zucchini: Adds moisture and softness to the bread without a strong flavor.
• All-purpose Flour: Forms the structure of the loaf.
• Granulated Sugar: Sweetens the bread and helps create the crisp sugar crust.
• Eggs: Bind everything together and provide richness.
• Vegetable Oil: Keeps the bread moist for days.
• Baking Powder & Baking Soda: Provide lift and tenderness.
• Salt: Enhances the other flavors.
• Lemon Zest & Juice: Infuses the loaf with fresh citrus flavor.
• Vanilla Extract: Adds warmth and complexity.
• Fresh or Frozen Blueberries: Offer bursts of juicy sweetness in every bite.
• Optional: Coarse Sugar: For a sweet, crackly topping.

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How To Make the Lemon Blueberry Zucchini Bread

Step 1: Prep the Zucchini

Grate the zucchini using a box grater, then place it in a sieve or cheesecloth. Gently press out excess liquid without drying it completely.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly.

Step 3: Mix the Wet Ingredients

In another bowl, whisk the eggs, sugar, oil, lemon zest and juice, and vanilla until fully combined and smooth.

Step 4: Bring It All Together

Stir the dry ingredients into the wet until just combined. Fold in the zucchini and blueberries with a spatula, being careful not to overmix.

Step 5: Pour and Bake

Pour the batter into a greased or parchment-lined 9×5 loaf pan. Sprinkle the top with coarse sugar if using. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Slice

Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack. Once fully cooled, slice and enjoy!

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Serving and Storing Lemon Blueberry Zucchini Bread

This bread is incredibly versatile when it comes to serving. Enjoy a warm slice with a pat of butter for breakfast, or top with a drizzle of lemon glaze for dessert. It pairs beautifully with coffee or tea and can even be lightly toasted the next day.

To store, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It stays moist and delicious at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in parchment and sealed in a freezer bag for up to 2 months. Just thaw at room temperature or microwave for a quick treat.

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Frequently Asked Questions

How do I keep the bread from becoming too soggy?

Make sure to squeeze out excess moisture from the shredded zucchini using a sieve or cheesecloth. This ensures the right texture.

Can I use frozen blueberries?

Yes! Just make sure not to thaw them before adding to the batter to prevent color bleeding.

Can I make this bread gluten-free?

Absolutely—swap the all-purpose flour with a 1:1 gluten-free baking blend for similar results.

What can I use instead of vegetable oil?

Melted coconut oil or light olive oil works well as a substitute.

Should I peel the zucchini?

No need! The peel is tender and adds a lovely fleck of green throughout the loaf.

Can I double the recipe?

You sure can. Just divide the batter between two loaf pans and bake simultaneously, keeping an eye on the doneness.

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Want More Quick Bread Ideas?

If you loved this moist and flavorful Lemon Blueberry Zucchini Bread, you’ll want to explore more from the Life With Olivia kitchen:

• Strawberry Crunch Pound Cake for a fruity, nostalgic twist.
• Cinnamon Donut Bread with a cozy, sugary coating.
• Carrot Pound Cake with Vanilla Glaze that brings earthy sweetness.
• Zucchini Carrot Oatmeal Muffins for wholesome grab-and-go bites.
• Lemon Blueberry Loaf if you’re craving even more lemon-blueberry goodness.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out! Did you go for fresh or frozen berries? Add a glaze on top or keep it simple?

I love hearing your personal twists on these recipes. Let’s keep inspiring each other in the kitchen!

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