Tangy Lemon Blueberry Zucchini Bread Loaf (Print Version)

This Lemon Blueberry Zucchini Bread is a moist, tangy loaf packed with fresh berries and garden zucchini. Easy, comforting, and perfect for any day.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Wonders

01 - 1 ½ cups (180g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 2 large eggs, room temperature
04 - ½ cup (120ml) vegetable oil
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon lemon zest (from 1-2 lemons)
07 - 2 tablespoons fresh lemon juice

→ Garden Gems & Berry Bursts

08 - 1 ½ cups (about 1 medium) shredded zucchini, squeezed dry
09 - 1 cup fresh blueberries

→ Leavening & Lift

10 - 1 teaspoon baking powder
11 - ½ teaspoon baking soda
12 - ½ teaspoon salt

# Instructions:

01 - First things first, get that oven preheated to 350°F (175°C). While it's warming up, grab your loaf pan – a standard 9x5-inch one works wonders for this loaf. Give it a good grease and flour dusting, or line it with parchment paper, leaving a little overhang. That overhang? A lifesaver for easy removal, trust me. I once skipped this, and the bread stuck like glue; it was a crumbly mess, honestly.
02 - In a big bowl, you'll want to whisk together your flour, sugar, baking powder, baking soda, and salt. Make sure it's all combined really well; no one wants a pocket of just baking soda, right? I usually use a balloon whisk and give it a solid minute or two. This step makes sure those leaveners are evenly distributed, so our zucchini bread rises beautifully.
03 - In another bowl, crack those eggs, then add the oil, vanilla extract, lemon zest, and lemon juice. Give it a good whisk until everything is smoothly incorporated. This is where you really start to smell that bright lemon coming through, and it's just delightful. I always make sure my eggs are at room temperature here, it helps everything blend without a struggle.
04 - Now, pour your wet ingredients into the dry mixture. Gently fold them together with a spatula. Don't overmix! Seriously, overmixing is the enemy of moist bread; it develops the gluten too much, making it tough. Just mix until <em>just</em> combined – a few streaks of flour are totally fine. This is where I sometimes get impatient, but I've learned to resist the urge.
05 - This is the fun part! Add your shredded (and <em>squeezed!</em>) zucchini and those lovely blueberries to the batter. Gently fold them in until they're evenly distributed. If you're using frozen blueberries, don't thaw them, just toss them in! I usually dust my blueberries with a tiny bit of flour first to prevent them from sinking to the bottom, a little trick I learned after a few "blueberry puddle" incidents.
06 - Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for 50-60 minutes. You'll know your Lemon Blueberry Zucchini Bread is done when a toothpick inserted into the center comes out clean. The top should be golden brown and smell absolutely incredible. The house will smell heavenly, like a summer dream, honestly! Let it cool a bit before slicing.

# Notes:

01 - Squeezing the zucchini dry is non-negotiable for a perfectly moist (not soggy!) loaf.
02 - Storage advice that actually works from my kitchen trials.
03 - Substitution I've tried that worked surprisingly well.
04 - Serving suggestion that makes this dish extra special.

# Equipment Needed:

01 - Loaf pan (9x5 inch)
02 - mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - measuring cups/spoons

# Nutrition (Per Serving):

Calories: 250
Total Fat: 12g
Total Carbohydrate: 32g
Protein: 4g

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