Description
This moist Lemon Blueberry Zucchini Bread is packed with fresh blueberries, bright lemon zest, and hidden zucchini for a flavorful, tender loaf. Perfect for breakfast, snack, or dessert, it’s easy to make and full of wholesome ingredients. A summer baking favorite with citrusy flair and just the right sweetness.
Ingredients
1 cup grated zucchini
1 cup blueberries
1 tablespoon lemon zest
2 tablespoons lemon juice
1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup powdered sugar (for glaze, optional)
1 tablespoon lemon juice (for glaze, optional)
Instructions
1. Grate zucchini using a fine grater, then squeeze out excess liquid with a towel.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt. If using frozen blueberries, toss them in a tablespoon of this mixture.
3. In another bowl, whisk eggs, sugar, oil, lemon zest, lemon juice, and vanilla until smooth. Stir in the grated zucchini.
4. Add dry ingredients to the wet mixture and stir until just combined. Fold in blueberries gently.
5. Pour batter into a greased 9×5-inch loaf pan.
6. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over cooled loaf. Let set before slicing.
Notes
Use fresh or frozen blueberries — no need to thaw.
Zucchini must be squeezed dry to avoid excess moisture.
The lemon glaze adds extra brightness, but it’s optional.
- 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: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg