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Lemon Blueberry Zucchini Bread
Have you ever craved a sweet treat that feels a little light and healthy at the same time? If so, you’re in for a delightful surprise with this Lemon Blueberry Zucchini Bread. This recipe strikes the perfect balance between fruity, tangy, and just the right amount of sweetness. Its moist texture and vibrant flavors make it a unique addition to any brunch or snack table. What makes this zucchini bread stand out is not just the juicy blueberries and fresh lemon, but the hidden zucchini that keeps it wonderfully moist without overpowering the flavor. It’s a fantastic way to sneak in some veggies while satisfying your sweet tooth. Here’s everything you need to know to make it tonight.
WHY YOU’LL LOVE THIS RECIPE
- Bright lemon flavor that lifts your spirits with every bite.
- Moist and tender crumb thanks to the addition of zucchini.
- Packed with juicy blueberries for a burst of sweetness.
- Easy to make in just one bowl with minimal cleanup.
- Perfect for breakfast or a snack, this bread fits any occasion.
- An excellent way to use up summer zucchinis if you have them from your garden.
INGREDIENTS
For the bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup blueberries (fresh or frozen)
- Zest and juice of 1 lemon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Then, add the egg, vanilla extract, grated zucchini, lemon zest, and lemon juice; mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with lemon juice in a small bowl until smooth and drizzling consistency is reached. Once the bread is cool, drizzle the glaze over the top before slicing and serving.
PRO TIPS & VARIATIONS
- Zucchini Prep: Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter for the best texture.
- Frozen Blueberries: If using frozen blueberries, do not thaw them. This helps to prevent them from bleeding into the batter and keeps the bread looking beautiful.
Variations:
- For a twist, try swapping half of the all-purpose flour with whole wheat flour for added fiber.
- You can also sprinkle some chopped nuts or seeds, like walnuts or chia seeds, into the batter for extra crunch and nutrition.
STORAGE & REHEATING
Store the Lemon Blueberry Zucchini Bread in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator, or zap it in the microwave for a few seconds to warm it slightly.
FAQ
Can I use honey instead of sugar?
You can use honey, but it will change the flavor and texture slightly. For every cup of sugar, use about 2/3 cup of honey and reduce the liquid in the recipe slightly.
Can I make this ahead of time?
Absolutely! This zucchini bread actually tastes even better the next day as the flavors meld together. Just store it properly to maintain freshness.
What can I serve with this?
This delicious bread pairs well with butter, cream cheese, or a light fruit jam. For a breakfast idea, enjoy a slice alongside yogurt or a smoothie.
Can I add nuts?
Yes! Chopped walnuts or pecans can be folded into the batter for added texture and flavor.
What if I don’t have fresh blueberries?
You could substitute with dried blueberries or other berries like raspberries or strawberries, but adjust the sweetness as needed.
As you dive into making this Lemon Blueberry Zucchini Bread, remember, the joy of home cooking is not just in the meal but in the memories created with family and friends. I’d love to hear how your bread turns out! And if you’re looking for more ways to bring delicious flavors to your breakfast table, check out this Blueberry Lemon Dutch Baby Pancake recipe. Enjoy your baking!
Lemon Blueberry Zucchini Bread
Ingredients
For the bread
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup blueberries (fresh or frozen)
- 1 each zest and juice of 1 lemon
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Then, add the egg, vanilla extract, grated zucchini, lemon zest, and lemon juice; mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Glazing
- For the glaze, mix the powdered sugar with lemon juice in a small bowl until smooth and drizzling consistency is reached.
- Once the bread is cool, drizzle the glaze over the top before slicing and serving.