Zesty Lemon Blueberry Zucchini Bread Loaf Recipe (Print Version)

Lemon Blueberry Zucchini Bread: Bake a moist, tender loaf packed with fresh lemon, sweet blueberries, and hidden zucchini. Your new favorite quick bread recipe!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet & Fresh Ingredients

07 - 2 cups grated zucchini (about 2 medium zucchinis), squeezed of excess moisture
08 - 2 large eggs, at room temperature
09 - 1/2 cup (120ml) vegetable oil (or other neutral oil)
10 - 1 teaspoon vanilla extract
11 - Zest of 1 large lemon
12 - 2 tablespoons fresh lemon juice
13 - 1 cup (150g) fresh blueberries (or frozen, not thawed)

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C) and grab a 9x5-inch loaf pan. I usually line mine with parchment paper, leaving an overhang on the sides – makes it so easy to lift out later, you know? Then, grate your zucchini. This is where I always get a little messy, zucchini shreds everywhere! After grating, pop it onto a few layers of paper towels and give it a good squeeze to remove that extra moisture. This step is crucial for a perfectly moist (not soggy!) loaf.
02 - In a large mixing bowl, whisk together your flour, sugar, baking soda, baking powder, salt, and cinnamon. I love how the cinnamon smells when it hits the flour, it just signals that something delicious is about to happen. Make sure there are no lumps, we want everything well combined for an even bake. This simple step sets the stage for a wonderful quick bread.
03 - In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, lemon zest, and fresh lemon juice. This is where the magic really starts to happen for our Lemon Blueberry Zucchini Bread. I always take a moment to really smell that lemon zest – it’s so invigorating! Make sure everything is nicely incorporated, no streaks of egg yolk left behind.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined – don't overmix! Overmixing is a common mistake and can lead to a tough bread. Then, gently fold in your squeezed zucchini and the blueberries (tossed in a little flour, remember?). I usually give it just a few turns until the blueberries are distributed, and a few zucchini strands are still visible.
05 - Pour the batter into your prepared loaf pan and smooth out the top. Pop it into the preheated oven. Now, the waiting game begins! This Lemon Blueberry Zucchini Bread usually takes about 50-60 minutes to bake. I always set a timer for 45 minutes and then check it. The smell that starts to fill your kitchen is honestly divine; it’s one of my favorite parts.
06 - To check if your loaf is done, insert a wooden skewer or toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready! If it’s still wet, give it another 5-10 minutes. Once baked, let it cool in the pan for about 10-15 minutes on a wire rack before lifting it out using those parchment paper overhangs. Let it cool completely on the rack before slicing, if you can resist!

# Notes:

01 - Always squeeze the grated zucchini really well; it prevents a soggy loaf, trust me on this one!
02 - Storage advice that actually works from my kitchen trials: Keep it wrapped tightly at room temp for up to 3 days, or freeze slices for quick treats.
03 - Substitution I've tried that worked surprisingly well: Orange zest and juice instead of lemon for a slightly sweeter, less tart flavor profile.
04 - Serving suggestion that makes this dish extra special: A dollop of whipped cream or a light cream cheese glaze, it's just *chef's kiss*.

# Equipment Needed:

01 - Loaf pan (9x5-inch)
02 - large mixing bowls
03 - whisk
04 - spatula
05 - box grater or food processor
06 - measuring cups and spoons
07 - wire cooling rack

# Nutrition (Per Serving):

Calories: 280
Total Fat: 14g
Total Carbohydrate: 35g
Protein: 4g

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