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Moist Blueberry Lemon Zucchini Bread Loaf

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A moist and flavorful zucchini bread loaf bursting with fresh blueberries and bright lemon zest, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (neutral oil like canola)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon zest (yellow part only)
  • 2 tbsp fresh lemon juice
  • 1 medium zucchini (about 1 ½ cups shredded), finely shredded and excess moisture squeezed out
  • 1 cup (150g) fresh blueberries
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper.
  2. Wash and dry the zucchini thoroughly. Shred finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In another bowl, beat the eggs until smooth. Add vegetable oil, granulated sugar, vanilla extract, lemon zest, and lemon juice. Whisk until sugar dissolves and mixture is glossy.
  5. Fold the shredded zucchini gently into the wet mixture.
  6. Pour the wet mixture into the dry ingredients and fold together just until combined. Batter may be slightly lumpy.
  7. Toss blueberries with a tablespoon of flour to prevent sinking, then gently fold into the batter.
  8. Pour batter into the prepared loaf pan and smooth the top gently.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs. Tent with foil if top browns too fast.
  10. Remove from oven and cool in pan on a wire rack for 15 minutes. Then remove from pan and cool completely before slicing.

Notes

[‘Squeeze excess moisture from shredded zucchini to avoid soggy bread.’, ‘Use fresh lemon zest for best flavor; avoid zesting the white pith to prevent bitterness.’, ‘Toss blueberries with flour before folding to prevent sinking.’, ‘Do not overmix batter to keep bread tender.’, ‘If top browns too quickly, tent with foil during baking.’, ‘Check oven temperature with thermometer to avoid burnt edges.’, ‘If kitchen is humid or zucchini watery, bake an extra 5-10 minutes.’, ‘Store wrapped at room temperature up to 3 days or refrigerate up to a week; freeze slices for longer storage.’]

Nutrition

Keywords: blueberry bread, zucchini bread, lemon zucchini bread, quick bread, moist bread, breakfast bread, snack bread

Find it online: https://jodierecipes.com/moist-blueberry-lemon-zucchini-bread-loaf-easy-homemade-recipe/