Tangy Lemon Blueberry Zucchini Bread Recipe (Print Version)

Bake a moist, flavorful Lemon Blueberry Zucchini Bread! My simple recipe blends fresh lemon, sweet blueberries, and hidden zucchini for a delightful treat.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients & Flavor Boosters

06 - 2 large eggs, at room temperature
07 - 1/2 cup vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest (from 1-2 lemons)
10 - 2 tablespoons fresh lemon juice

→ Fruit & Veggies

11 - 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed of excess water
12 - 1 cup fresh blueberries (or frozen, tossed with 1 tbsp flour)

→ Optional Extras

13 - 1/2 teaspoon ground cinnamon
14 - 1/2 cup chopped walnuts or pecans

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C) and grease a 9x5-inch loaf pan. I usually line mine with parchment paper too, with a little overhang, because peeling stuck bread from a pan is my least favorite kitchen sport. Then, grate your zucchini. This is where I always get a little messy, zucchini shreds everywhere! Remember to give it a good squeeze in a clean kitchen towel to remove as much water as you can. This step is crucial for that perfect, not-too-soggy Lemon Blueberry Zucchini Bread texture.
02 - In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. I sometimes add a little cinnamon here too, just a half teaspoon, because it pairs so nicely with the lemon and blueberry, but that’s totally optional. Make sure there are no lumps in the dry ingredients; nobody wants a bite of concentrated baking soda, yikes! This step takes literally a minute, but it’s important for even distribution, so don’t rush it like I sometimes do when I’m in a hurry.
03 - In a separate, medium bowl, whisk together the eggs, vegetable oil, vanilla extract, lemon zest, and fresh lemon juice. Whisk until it’s all nicely combined and looks a bit frothy. Oh, the smell of fresh lemon zest at this stage? It’s just heavenly, honestly, it instantly brightens my whole kitchen! This concoction is going to be the heart and soul of our moist Lemon Blueberry Zucchini Bread.
04 - Now, pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Don't overmix! Overmixing is the enemy of tender bread; it develops the gluten too much, and you end up with a tough loaf. A few streaks of flour are totally fine; they’ll disappear during baking. I’ve definitely overmixed before, thinking I needed it perfectly smooth, and regretted it immediately.
05 - Gently fold in your squeezed zucchini and fresh blueberries. If you're using frozen blueberries, toss them with a tablespoon of flour first to prevent them from sinking to the bottom. I love watching the colors swirl through the batter – those vibrant blues and greens are just so pretty! Try not to crush the blueberries too much; we want those juicy pops when we slice into the Lemon Blueberry Zucchini Bread.
06 - Pour the batter into your prepared loaf pan and pop it into the preheated oven. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts browning too quickly, you can tent it loosely with foil. My kitchen always smells incredible during this stage, like a warm, lemony, berry hug! Once it's done, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Patience is a virtue here, I know, it's hard to wait!

# Notes:

01 - Always squeeze out as much moisture from the grated zucchini as possible; it's the secret to a perfectly moist, not soggy, bread.
02 - For best flavor, let the bread cool completely before slicing. It really helps the flavors meld and prevents crumbling.
03 - If you're out of fresh lemons, a tablespoon of orange zest can provide a similar citrusy brightness, though the flavor profile will shift slightly.
04 - Serve warm with a dollop of honey-sweetened Greek yogurt for a delightful breakfast or dessert.

# Tools You'll Need:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - parchment paper (optional)

# Nutrition Facts (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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