Lemon-Blueberry Zucchini Bread

If you’re on the lookout for a delightful twist on a classic favorite, this Lemon-Blueberry Zucchini Bread is exactly what you need. Bursting with fresh blueberries, the bright zing of lemon, and the subtle moisture of grated zucchini, this bread is a harmonious blend of flavors and textures that will quickly become a staple in your baking repertoire. Whether you’re serving it for breakfast, a snack, or an afternoon treat with tea, this bread manages to be both comforting and refreshingly vibrant.

Why This Recipe Is a Must-Try

What makes this Lemon-Blueberry Zucchini Bread stand out is its perfect balance of sweetness, moisture, and zest. The zucchini keeps the bread incredibly moist without being heavy, while the lemon zest and juice add a bright, citrusy note that complements the juicy blueberries beautifully. Unlike traditional zucchini bread, which can sometimes lean too heavily on cinnamon and nuts, this version feels light and fresh—perfect for spring and summer baking.

Plus, this recipe uses simple pantry ingredients and fresh produce, making it accessible and straightforward. If you love baking but want something that feels a little special and different, this bread is a must-try. It’s also a great way to sneak in extra veggies for the kids without them noticing! For an added twist, you might enjoy pairing it with The Best Moist Zucchini Bread Brown Butter Glaze for an indulgent finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons fresh lemon juice

How To Make Lemon-Blueberry Zucchini Bread

Step 1: Prepare Your Oven and Pan

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

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3: Combine Sugars and Wet Ingredients

In a large mixing bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Step 4: Add Zucchini and Blueberries

Fold the grated zucchini into the wet mixture. Next, gently fold in the fresh blueberries, being careful to avoid crushing them and turning the batter purple.

Step 5: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, folding gently just until combined. Avoid overmixing to keep the bread tender and light.

Step 6: Bake the Bread

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on the bread during the last 10 minutes to ensure it doesn’t brown too much.

Step 7: Cool and Serve

Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step helps the bread set and makes slicing easier.

Expert Tips

• Use fresh zucchini: Grate your zucchini fresh and squeeze out excess moisture if it’s very watery to prevent soggy bread.
• Room temperature eggs: Using eggs at room temperature helps the batter mix more evenly.
• Don’t overmix: Overmixing the batter can lead to dense bread. Fold ingredients just until combined.
• Fresh blueberries: Fresh blueberries hold up better during baking than frozen ones, keeping the bread from turning blue all over.
• Adjust sweetness: If you prefer a less sweet bread, reduce the sugar slightly or try substituting half the granulated sugar with a natural sweetener like honey or maple syrup.

Variations and Customizations

• Nutty Delight: Add 1/2 cup chopped walnuts or pecans for a pleasant crunch.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend and add 1/4 teaspoon xanthan gum for better texture.
• Spice it Up: Add a pinch of nutmeg or ginger for extra warmth and depth.
• Make it Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use a neutral oil like coconut or avocado oil.
• Blueberry Swap: Swap blueberries for raspberries or blackberries for a different berry experience.

How to Store Leftovers

Store your Lemon-Blueberry Zucchini Bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to one week. For extended storage, you can slice the bread and freeze it in a freezer-safe bag for up to 3 months. Just thaw slices at room temperature or toast them directly from frozen for a quick breakfast treat.

FAQ

Can I use frozen blueberries instead of fresh?

While you can use frozen blueberries, they tend to release more juice during baking, which may turn the batter purple and make the bread a bit soggy. If you use frozen, do not thaw them before adding and toss them in a little flour to help absorb excess moisture.

Do I need to peel the zucchini before grating?

No need to peel the zucchini. The skin is soft and adds color and nutrients to the bread. Just wash thoroughly before grating.

Can I make muffins instead of a loaf?

Absolutely! This batter works wonderfully for muffins. Adjust the baking time to about 20-25 minutes or until a toothpick comes out clean.

How do I make sure my zucchini bread stays moist?

Using oil instead of butter and not overbaking are key. Also, the zucchini itself adds moisture. Make sure to measure your zucchini after grating and avoid squeezing too much moisture out.

Conclusion

This Lemon-Blueberry Zucchini Bread is a shining example of how simple ingredients can come together to create something truly special. It’s moist, flavorful, and packed with fresh fruit and veggies, making it an ideal treat for any time of day. Whether you’re baking for your family or looking for a crowd-pleaser to bring to your next gathering, this recipe delivers every time. Don’t forget to check out other delicious baked goods like the Lemon Glazed Zucchini Bread Muffins to keep your kitchen adventures going strong!

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