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Moist Homemade Blueberry Lemon Zucchini Bread

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A tender, flavorful loaf combining fresh zucchini, juicy blueberries, and bright lemon zest for a moist and delicious bread perfect for summer mornings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini), finely grated
  • 1 cup (150g) fresh blueberries
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Grate the zucchini finely using the small holes of a grater. Gently squeeze out excess moisture with a clean kitchen towel or paper towel.
  3. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  4. In a large bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Beat until smooth and well combined, about 2 minutes.
  5. Stir the grated zucchini into the wet mixture until evenly distributed.
  6. Gradually fold the dry ingredients into the wet ingredients with a spatula, mixing just until combined. Do not overmix; a few lumps are okay.
  7. Gently fold in the fresh blueberries, taking care not to burst them. Tossing the berries in a little flour before adding can help prevent sinking.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through baking if the top browns too fast.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Grate zucchini finely and squeeze out excess moisture to prevent sogginess. Fold blueberries gently to keep them whole. Use fresh lemon zest and juice for best flavor. Tent with foil if top browns too quickly. Oven temperature can vary; use an oven thermometer for accuracy. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For vegan, replace eggs with flax eggs and use coconut oil or vegan butter.

Nutrition

Keywords: blueberry zucchini bread, lemon zucchini bread, moist zucchini bread, homemade zucchini bread, summer bread, blueberry lemon bread

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