This blueberry lemon zucchini bread is a tasty way to use up fresh zucchini and enjoy a hint of citrus with sweet blueberries. It’s surprisingly easy and makes for a moist, flavorful loaf that everyone will love.
This zucchini bread recipe addresses issues of excess moisture and uneven sweetness, delivering a perfect blend of flavors and texture with fresh blueberries and lemon.
I’ve faced challenges in finding a recipe that doesn’t leave the bread too dense or oily. This bread strikes the right balance, letting the flavors shine without wasting any precious zucchini (trust me, my fridge is always overflowing with it).
What I love about this recipe is how it manages to come together in just about 20 minutes of prep time, then bakes for 50 minutes. You’ll have a warm loaf ready before you know it. The texture is soft, making it a treat for any breakfast or snack.
If you’re looking for something to pair with your zucchini bread, check out my Gluten Free Lemon Zucchini Bread recipe for another delicious twist!
Table of contents
Why You Will Love This Recipe
- Fresh Fruit Flavor , The blueberries offer juicy bursts in every slice, making the bread taste lively and vibrant, while the lemon adds a zesty punch that balances the sweetness perfectly.
- Moist and Tender Texture , Thanks to shredded zucchini, this bread stays moist longer than most. The zucchini helps maintain its softness, ensuring that each piece is enjoyable even days after baking.
- Flexible Baking Option , This recipe allows you to customize your bakes effortlessly. You can swap in other fruits or nuts, providing a new twist each time you bake.
- Seasonal Delight , Whether you’re enjoying fresh summer blueberries or using frozen ones, this bread captures the spirit of warmer weather. It’s a lovely treat for brunch or a sunny afternoon snack.
Blueberry Lemon Zucchini Bread
- Prep Time: 20 minutes
- Cool Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: bread
- Method: baking
- Diet: vegetarian
Description
Delicious blueberry lemon zucchini bread that’s moist and flavorful, perfect for breakfast or a snack.
Ingredients
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- 1½ teaspoons vanilla extract
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) shredded zucchini, medium-sized, moisture squeezed out
- 1½ cups (180 g) all-purpose flour, sifted
- Juice of 1 lemon (about 2 tablespoons/30 ml)
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ cups (225 g) fresh or frozen blueberries (if frozen, do not thaw; toss with 1 tablespoon flour before folding in)
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (177°C). Position the oven rack in the center for even baking. This temperature ensures the bread cooks throughout without soggy spots.
- Step 2: Mix Wet Ingredients: In a large bowl, whisk together the 2 eggs, ½ cup vegetable oil, 1½ teaspoons vanilla extract, the juice of 1 lemon, and 1 cup granulated sugar until the mixture is smooth and evenly combined. This creates a moist base that helps retain zucchini moisture.
- Step 3: Gently Fold in Zucchini: Using a folding motion, carefully fold 1 cup shredded zucchini into the wet mixture. Folding gently maintains lightness in the batter and prevents heavy clumps. Be sure zucchini is drained well to avoid sogginess.
- Step 4: Combine Dry Ingredients: In a separate bowl, stir together 1½ cups sifted all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, and 1 teaspoon salt to evenly distribute leavening and spices throughout the flour.
- Step 5: Mix Dry with Wet: Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing to keep the bread tender instead of dense.
- Step 6: Fold in Blueberries: Gently fold in 1½ cups fresh or frozen blueberries. If using frozen, toss blueberries with 1 tablespoon flour before adding to the batter to minimize sinking. Handle carefully so berries remain intact.
- Step 7: Transfer to Loaf Pan: Pour the batter into a greased or parchment-lined loaf pan. Smooth the top evenly to promote uniform baking and easy slicing later.
- Step 8: Bake to Perfection: Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the bread with aluminum foil halfway through baking (around 25 minutes) to prevent burning.
- Step 9: Cool Before Slicing: Let the bread cool in the pan for 20 minutes, then transfer to a wire cooling rack and cool completely, at least 30 minutes total. Cooling fully helps the bread set for clean slicing and improves flavor balance.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight for up to 2 days.
- Refrigeration: Keep in an airtight container in the refrigerator up to 7 days. Allow bread to come to room temperature before slicing.
- Freezing: Wrap tightly in plastic wrap, then aluminum foil. Place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- To prevent blueberries from sinking, dust them with 1 tablespoon flour before folding gently into the batter.
- Use finely shredded zucchini with excess moisture pressed out to maintain a light texture and avoid sogginess.
- If the bread is browning too fast, tent it with foil halfway through baking at about 25 minutes.
- Grease the loaf pan well or line with parchment paper to avoid sticking during baking.
- Allow bread to cool completely before slicing for the cleanest cuts and best texture.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Zucchini: Grate medium-sized zucchini, making sure to squeeze out excess moisture. This keeps the bread from getting too soggy and helps the texture remain light and fluffy.
- Blueberries: Fresh, ripe blueberries bring a burst of flavor. Look for plump, firm berries without any mushy spots. Frozen blueberries work too, but don’t thaw them first.
- Lemon zest: Use a microplane to finely grate the zest of a fresh lemon. It adds vibrant flavor that brightens the bread. Avoid using the bitter white pith underneath.
- Brown sugar: Light or dark brown sugar provides moisture and depth of flavor. If you run out, you can substitute with granulated sugar, but the result will be less rich.
- Greek yogurt: This adds moisture and a slight tang to the bread, keeping it tender. If you don’t have it, sour cream is a good alternative with similar results.
- Zucchini: Grate medium-sized zucchini, making sure to squeeze out excess moisture. This keeps the bread from getting too soggy and helps the texture remain light and fluffy.
- Blueberries: Fresh, ripe blueberries bring a burst of flavor. Look for plump, firm berries without any mushy spots. Frozen blueberries work too, but don’t thaw them first.
- Lemon zest: Use a microplane to finely grate the zest of a fresh lemon. It adds vibrant flavor that brightens the bread. Avoid using the bitter white pith underneath.
- Brown sugar: Light or dark brown sugar provides moisture and depth of flavor. If you run out, you can substitute with granulated sugar, but the result will be less rich.
- Greek yogurt: This adds moisture and a slight tang to the bread, keeping it tender. If you don’t have it, sour cream is a good alternative with similar results.
Recipe Tips
- If blueberries sink, dust 1½ cups with 1 tablespoon flour before folding them in gently to keep them evenly distributed in the batter.
- For better moisture retention, this bread benefits from using finely shredded zucchini. Aim for 1 cup, and make sure to press out excess water.
- When your bread is browning too fast, tent it with aluminum foil halfway through baking at the 25-minute mark to prevent burning.
- If your bread sticks to the pan, grease it well with vegetable oil or line it with parchment paper before adding the batter.
- For easier slicing, let the bread cool on a wire rack for at least 30 minutes after removing it from the pan.
Serving Suggestions
Serve blueberry lemon zucchini bread with a dollop of Greek yogurt or a smear of cream cheese. Complement it with fresh fruit like strawberries or a simple mixed berry salad.
Use the batter to make blueberry lemon zucchini muffins or cupcakes for a different presentation. Add chopped walnuts or pecans for added crunch and flavor variations.
Top with a lemon glaze made of powdered sugar and lemon juice for added sweetness. A sprinkle of powdered sugar also adds a nice touch when serving.
Recipe variations
- You can use either fresh or frozen blueberries for the blueberry lemon zucchini bread. Toss frozen blueberries in 1 tablespoon of flour before folding them in to prevent sinking.
- Add 2 teaspoons of ground cinnamon along with 1½ teaspoons of vanilla extract to enhance the flavor with warm, aromatic notes that complement the lemon and zucchini.
- Either shredded zucchini or grated carrots can be used to add moisture and texture. Shredded zucchini provides subtle flavor without overpowering the bread’s lemon aspect.
- If baking multiple loaves, double the batter to fill two greased 9×5-inch loaf pans. Bake on the middle rack, increasing cook time to about 60 minutes for larger batches.
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How to Store?
To keep your blueberry lemon zucchini bread fresh and delicious, follow these storage tips:
Room Temperature: Place the bread in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight.
Refrigeration: Store in an airtight container inside the refrigerator up to 7 days. Let the bread reach room temperature before slicing.
Freezing: Wrap the bread tightly in plastic wrap and then in aluminum foil. Use a freezer container for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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