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Moist Lemon Blueberry Zucchini Bread

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This moist lemon blueberry zucchini bread is a quick and easy homemade recipe that combines bright lemon, sweet blueberries, and tender zucchini for a delicious loaf perfect for brunch or snacking.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120g) Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest (from about 1–2 lemons)
  • 1 ½ cups (about 1 medium zucchini) grated and gently squeezed zucchini
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw; toss in 1 tablespoon flour)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. You should have about 1 ½ cups. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels and gently squeeze to remove excess moisture. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk together the sugar and eggs until light and frothy, about 1-2 minutes. Add the oil, Greek yogurt, vanilla extract, lemon juice, and lemon zest. Whisk until smooth and well combined.
  5. Pour the dry ingredients into the wet mixture. Use a spatula to fold everything together gently. Mix just until you see a few streaks of flour remaining—do not overmix.
  6. Gently fold in the grated zucchini. In a separate small bowl, toss the blueberries with 1 tablespoon of flour. Then, gently fold the blueberries into the batter.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  8. Let the bread cool in the pan for about 15 minutes. Then, use the parchment paper to lift it out and transfer it to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid a dense loaf. If using frozen blueberries, do not thaw them; toss in flour to prevent sinking. Let the bread cool completely before slicing for best texture. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: zucchini bread, lemon blueberry bread, moist zucchini bread, quick bread, homemade bread, easy recipe

Find it online: https://lyrafeast.com/moist-lemon-blueberry-zucchini-bread-easy-homemade-recipe/