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Lemon-Blueberry Zucchini Bread

This Lemon-Blueberry Zucchini Bread is bursting with fresh fruit and bright citrus zing, delivering moist, flavorful, and vibrant bread perfect for any occasion.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Baking, Blueberry, Easy, Fruit, Lemon, Moist, Quick, Vegetable, Zucchini Bread
Servings: 8 servings

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

Instructions

Step 1: Prepare Your Oven and Pan

  • Preheat your oven to 350°F (175°C). Grease a 9x5-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.

Equipment

  • 9x5-inch loaf pan
  • Medium Bowl
  • Large Mixing Bowl
  • Whisk
  • Wire Rack

Notes

  • Use fresh zucchini and squeeze out excess moisture if very watery to prevent soggy bread.
  • Room temperature eggs help the batter mix more evenly.
  • Fold ingredients just until combined to avoid dense bread from overmixing.
  • Fresh blueberries hold up better during baking than frozen ones.
  • Store leftover bread in an airtight container at room temperature up to 3 days or freeze for up to 3 months.