Moist Blueberry Zucchini Bread with Zesty Lemon Twist (Print Version)

Moist Blueberry Zucchini Bread, bursting with fresh blueberries and a bright lemon zest, is a family favorite. A delightful treat for any time!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) All-Purpose Flour
02 - 1 teaspoon Baking Powder
03 - 1/2 teaspoon Baking Soda
04 - 1/2 teaspoon Salt
05 - 1 teaspoon Ground Cinnamon

→ Wet Ingredients

06 - 2 Large Eggs, room temperature
07 - 1/2 cup (120ml) Vegetable Oil
08 - 1 1/2 cups (300g) Granulated Sugar
09 - 1 teaspoon Vanilla Extract

→ Flavor Stars

10 - 2 cups (approx. 2 medium) Shredded Zucchini (not squeezed)
11 - 1 cup Fresh Blueberries
12 - Zest of 1 large Lemon
13 - 1 tablespoon Lemon Juice (for glaze, optional)

→ Optional Glaze

14 - 1 cup Powdered Sugar
15 - 2-3 tablespoons Fresh Lemon Juice

# Instructions:

01 - First things first, get your oven ready! Preheat it to 350°F (175°C). Then, grab a 9x5-inch loaf pan. I usually grease it really well with butter or cooking spray, then dust it lightly with flour. This step, I swear, is crucial for easy release. I once skipped the flour dust, and half my loaf stayed stuck in the pan—talk about a sad moment! You want to see that beautiful golden crust slide right out.
02 - In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until they're nice and smooth. You’re aiming for a light, creamy mixture here. I get a little excited at this stage because it already smells so good with the vanilla. Make sure everything is well incorporated; lumps here mean lumps in your Moist Blueberry Zucchini Bread, and we're not going for a lumpy bread, are we?
03 - In a separate, medium bowl, combine your all-purpose flour, baking powder, baking soda, salt, and cinnamon. Give them a good whisk to ensure everything is evenly distributed. This step is important because it prevents clumps of baking powder in your final bread, which I've found out the hard way makes for a very odd texture in spots. It should look like a fluffy, spiced cloud!
04 - Now, pour the wet ingredients into the dry ingredients. With a rubber spatula, mix just until *barely* combined. Seriously, do not overmix! Overmixing develops the gluten too much, leading to a tough, dense bread, and we're aiming for a wonderfully tender Moist Blueberry Zucchini Bread. A few streaks of flour are totally fine; they’ll disappear during the next step.
05 - This is where the magic happens! Gently fold in your shredded zucchini, fresh blueberries, and that wonderful lemon zest. I try to be super gentle here to avoid crushing the blueberries, which can turn your batter purple (not that there's anything wrong with purple, but we want distinct blue bursts!). Make sure they're evenly distributed throughout the batter for flavor in every slice.
06 - Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. I usually start checking around 45 minutes. The top should be beautifully golden brown, and your kitchen will smell absolutely divine—like summer and comfort all rolled into one! Let it cool in the pan for 10 minutes before transferring to a wire rack. For an extra touch, I often whisk together a simple lemon glaze with powdered sugar and lemon juice to drizzle over the cooled bread. It adds another layer of bright flavor to this Moist Blueberry Zucchini Bread that I just adore!

# Notes:

01 - Don't overmix the batter; it’s the number one culprit for dry, tough quick breads, I learned that the hard way.
02 - To store, wrap tightly in plastic wrap at room temp for 2-3 days, or freeze slices for up to 3 months for a quick treat.
03 - If you don't have fresh blueberries, frozen ones work, just toss them with a tablespoon of flour first.
04 - Serving this warm with a dollop of crème fraîche or a simple lemon glaze makes it extra special for me.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - wire rack

# Nutrition (Per Serving):

Calories: 280 kcal
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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