Lemon Blueberry Zucchini Bread
A moist and flavorful bread made with fresh zucchini, bursting with zesty lemon and sweet blueberries, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 cup grated zucchini (about 1 medium zucchini) Squeeze out excess moisture
- 1 cup blueberries (fresh or frozen) Try to avoid crushing them
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 large eggs
- 0.5 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 0.33 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
- Grate the zucchini using a box grater. Gently squeeze it in a clean kitchen towel to remove some water and set it aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until well incorporated.
- In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, oil, lemon zest, lemon juice, and vanilla extract until it’s smooth and creamy.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini and blueberries carefully to avoid crushing the berries.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
To elevate the flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. Keep an eye on the baking process, as oven temperatures can vary. Avoid overmixing the batter to ensure a light texture.