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Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread


  • Author: Olivia McKenney
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10 slices)
  • Diet: Vegetarian

Description

Lemon Blueberry Zucchini Bread is a moist, vibrant quick bread made with fresh zucchini, juicy blueberries, and zesty lemon. This easy-to-bake loaf is perfect for breakfast, dessert, or a midday snackโ€”lightly sweet with a tender crumb and a subtle citrusy crunch on top.


Ingredients

1 cup grated zucchini

1 ยฝ cups all-purpose flour

ยพ cup granulated sugar

2 large eggs

ยฝ cup vegetable oil

1 teaspoon baking powder

ยฝ teaspoon baking soda

ยฝ teaspoon salt

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup blueberries (fresh or frozen)

1 tablespoon coarse sugar (optional, for topping)


Instructions

1. Grate zucchini and gently squeeze out excess moisture using a fine mesh sieve or cheesecloth. Set aside.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, combine eggs, sugar, oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.

4. Add the dry ingredients to the wet ingredients and stir until just combined.

5. Fold in the grated zucchini and blueberries gently using a spatula.

6. Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Sprinkle the top with coarse sugar if desired.

7. Bake at 350ยฐF (175ยฐC) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t skip draining the zucchiniโ€”too much moisture can make your loaf sink.

Toss blueberries in a little flour before folding in to prevent them from sinking.

For extra zing, drizzle a lemon glaze over the cooled loaf.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 15g
  • Sodium: 160mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: lemon blueberry zucchini bread, summer loaf cake, moist quick bread