Moist Lemon Blueberry Zucchini Bread
Make this incredibly moist blueberry zucchini bread using a simple one-bowl method. The addition of lemon zest brightens the flavor, making this a perfect, tender baked good for breakfast or a snack.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 1 loaf (about 10 servings) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 cups grated zucchini, squeezed dry
- 1 cup fresh or frozen blueberries, tossed in 1 tablespoon flour
- For the Glaze (Optional): 1 cup powdered sugar, 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the granulated sugar and brown sugar to the dry ingredients and mix briefly.
- In a separate small bowl, whisk together the eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
- Gently fold in the squeezed, grated zucchini.
- Carefully fold in the flour-coated blueberries.
- Pour the batter into your prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- If using the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled bread.
Notes
- Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen towel. This step is key for a moist, not soggy, loaf.
- Tossing the blueberries in a small amount of flour before adding them to the batter helps prevent them from sinking to the bottom of the bread.
- This recipe works well as a gluten free zucchini bread if you substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
- Cholesterol: 45