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Moist Lemon Blueberry Zucchini Bread

lemon blueberry zucchini bread - featured image
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A moist and zesty lemon blueberry zucchini bread that balances bright citrus flavors with juicy berries and tender zucchini for a delicious homemade treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (can swap with gluten-free flour blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar (can use coconut sugar)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed lightly to remove excess moisture
  • 1 tablespoon freshly grated lemon zest (from 1–2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 cup (150g) fresh or frozen blueberries
  • Optional Topping: coarse sugar or sanding sugar for crunch
  • Optional Topping: powdered sugar for dusting after baking

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean towel or paper towels.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
  4. In another bowl, beat eggs with sugar until smooth. Add vegetable oil, vanilla extract, lemon zest, and lemon juice; stir until well blended.
  5. Fold grated zucchini into the wet mixture gently.
  6. Gradually add dry ingredients to wet ingredients, folding gently until just combined. Avoid overmixing.
  7. Gently fold in blueberries, keeping them intact.
  8. Pour batter into prepared loaf pan and smooth the top. Optionally sprinkle coarse sugar on top.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool on a rack for at least 15 minutes, then remove from pan and cool completely before slicing.

Notes

Do not overmix the batter to avoid tough bread. Squeeze excess moisture from zucchini to prevent sogginess. Fold blueberries gently to keep them intact. Use fresh lemon zest last to keep citrus oils vibrant. Tent with foil if top browns too quickly. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free/vegan, substitute eggs with flax eggs and use plant-based oil.

Nutrition

Keywords: lemon blueberry zucchini bread, moist zucchini bread, lemon zest bread, blueberry bread, easy zucchini bread, gluten-free zucchini bread, dairy-free zucchini bread, homemade zucchini bread

Find it online: https://lumalunch.com/moist-lemon-blueberry-zucchini-bread-recipe-easy-homemade-zesty-treat/