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–+ servings
Lemon Blueberry Zucchini Bread

Deliciously Moist Lemon Blueberry Zucchini Bread You'll Love

This Lemon Blueberry Zucchini Bread is a flavorful, moist treat that combines lemon and blueberry for a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Zucchini squeeze out excess water before use
  • 1 cup Fresh Blueberries can substitute with frozen blueberries
  • 1.5 cups All-Purpose Flour may substitute with gluten-free flour
  • 1 tbsp Baking Powder always check for freshness
  • 1 tsp Baking Soda
  • 0.5 tsp Salt enhances overall flavor
  • 1 tsp Ground Cinnamon can substitute with nutmeg or ginger
  • 0.75 cups Granulated Sugar can substitute with coconut sugar
  • 0.5 cups Brown Sugar or use coconut sugar for a twist
  • 0.5 cups Vegetable Oil can substitute with melted butter or coconut oil
  • 2 large Eggs for vegan option, replace with a flax egg
  • 1 tsp Vanilla Extract essential for flavor enhancement
  • 1 tbsp Lemon Zest adjust amount to personal taste
  • 0.5 cups Lemon Juice freshly squeezed enhances flavor
For Serving
  • 0.25 cups Cream Cheese for serving
  • Powdered Sugar for dusting if desired

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing or lining it.
  2. Mix the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a bowl.
  3. Combine the sugars, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice in a separate bowl until smooth.
  4. Grate the zucchini finely, squeeze out excess moisture, and add to the wet mixture.
  5. Gradually add the dry mixture to the wet ingredients, folding gently to avoid overmixing.
  6. Fold in the fresh blueberries carefully to avoid crushing them.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking for doneness with a toothpick around the 50-minute mark.
  9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 220mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure zucchini is well-prepared to avoid soggy bread. Use fresh ingredients for the best flavor.

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