Lemon Blueberry Zucchini Bread

Why You’ll Love This Recipe

This Lemon Blueberry Zucchini Bread is not only packed with flavor, but it’s also a great way to sneak some veggies into your diet without sacrificing taste. The zucchini makes the bread incredibly moist, while the blueberries add bursts of sweetness and antioxidants. The bright citrus flavor from the lemon takes this bread to the next level, making it the perfect treat for any season. Plus, it’s incredibly easy to make and doesn’t require any fancy ingredients.

Ingredients

  • 1 medium zucchini, grated

  • 1 cup fresh blueberries

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest

  • 2 tablespoons lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

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

  3. In a separate bowl, beat together the granulated sugar, brown sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.

  4. Grate the zucchini and squeeze out any excess moisture using a paper towel or clean kitchen towel.

  5. Add the grated zucchini to the wet ingredients, mixing until incorporated.

  6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.

  7. Gently fold in the blueberries, being cautious not to crush them.

  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil for the remaining baking time.

  10. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

  • Servings: 10-12 slices

  • Total time: 1 hour 15 minutes (including baking time and cooling)

Variations

  • Add-ins: You can incorporate nuts like walnuts or pecans for extra crunch. Alternatively, add some shredded coconut for a tropical twist.

  • Flour substitutions: For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.

  • Sugar alternatives: You can substitute the granulated sugar with coconut sugar or maple syrup for a more natural sweetness.

  • Spices: For a deeper flavor, you can add a pinch of nutmeg or even some ginger to the batter.

Storage/Reheating

  • Storage: Once the bread is fully cooled, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.

  • Freezing: This zucchini bread freezes wonderfully! Wrap the cooled bread tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months.

  • Reheating: To reheat, slice and warm it in the microwave for about 15-20 seconds or in the oven at 350°F for 10-15 minutes.

FAQs

1. Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work just as well as fresh ones. If using frozen blueberries, don’t thaw them before adding to the batter, as this can cause them to bleed into the dough.

2. How do I prevent the zucchini from making the bread too wet?

To prevent excess moisture, be sure to squeeze out the liquid from the grated zucchini using a clean towel or paper towel. This will help maintain the bread’s texture.

3. Can I use a different type of oil?

Yes, you can substitute vegetable oil with other oils like canola oil, coconut oil, or even melted butter for a richer flavor.

4. Can I make this recipe vegan?

Yes, to make this recipe vegan, you can substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based oil like coconut oil.

5. Can I add chocolate chips to the bread?

Absolutely! If you love chocolate, feel free to fold in about 1/2 cup of chocolate chips along with the blueberries for a decadent twist.

6. What should I do if the bread is too dry?

If the bread turns out too dry, make sure to check the moisture level in your zucchini. The more moisture you squeeze out, the less moisture the bread will retain. Also, try not to overbake it.

7. Is there a way to make this bread less sweet?

To reduce the sweetness, you can cut back on the amount of sugar or use a sugar substitute like stevia or monk fruit.

8. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You may want to use half whole wheat and half all-purpose flour for a lighter result.

9. Can I double this recipe?

Yes, you can double this recipe to make two loaves. Just make sure to adjust the baking time accordingly and check for doneness with a toothpick.

10. How can I tell when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. If it comes out with wet batter, bake a little longer.

Conclusion

Lemon Blueberry Zucchini Bread is a delightful treat that combines the best of fresh fruits, veggies, and bright citrus flavors. It’s simple to make, incredibly moist, and bursting with flavor. Whether you’re making it for a weekend brunch or a snack, this recipe is sure to become a family favorite. Enjoy it fresh out of the oven, or save some for later—either way, it’s a delicious, nutritious way to indulge!


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Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread

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This moist and flavorful Lemon Blueberry Zucchini Bread combines fresh zucchini, tangy lemon, and sweet blueberries, making it the perfect treat for breakfast or a midday snack. A healthier twist on classic zucchini bread, it’s made with wholesome ingredients and offers a burst of citrus flavor in every bite.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8-10 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 ½ cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
  • 1 cup fresh blueberries (or frozen, if preferred)
  • Optional: 1/2 cup chopped walnuts or pecans (for extra crunch)

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • In a large bowl, beat together the granulated sugar, brown sugar, eggs, oil, vanilla extract, lemon zest, and lemon juice until smooth.
  • Stir the dry ingredients into the wet ingredients until just combined.
  • Gently fold in the grated zucchini and blueberries (and nuts, if using). Be careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the bread.
  • For a bit of extra sweetness, drizzle with a lemon glaze made from powdered sugar and lemon juice after baking.
  • If you want a denser bread, you can reduce the amount of oil or swap some flour for whole wheat flour.
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