Description
Delicious blueberry lemon zucchini bread that’s moist and flavorful, perfect for breakfast or a snack.
Ingredients
Scale
- 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