Lemon Blueberry Zucchini Bread

Bright, moist, and bursting with fresh flavor, Lemon Blueberry Zucchini Bread is the kind of treat that makes you pause after every bite. The tartness of lemon perfectly complements the juicy sweetness of blueberries, while finely grated zucchini adds a soft texture and natural moisture without overpowering the taste. It’s the kind of loaf that feels indulgent but sneaks in a little veggie goodness—ideal for breakfast, an afternoon snack, or a light dessert.

This bread has a delightful sugar-crusted top, a golden-brown edge, and a vibrant interior studded with blueberries and specks of green zucchini. It’s easy to fall in love with its balance of tangy and sweet, especially when paired with a cup of tea or coffee. Whether you’re looking for a new way to use up summer zucchini or craving something fresh and satisfying, this is a recipe you’ll come back to over and over again.

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Why You’ll Love This Lemon Blueberry Zucchini Bread

• Incredibly moist without being dense
• Naturally sweetened with fruit and a touch of sugar
• A creative and delicious way to use up zucchini
• Perfect as a quick breakfast, brunch centerpiece, or mid-day treat
• Freezer-friendly and great for meal prepping
• A visually stunning loaf with bursts of blueberry and a sugary lemon top

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Preparation Phase & Tools to Use

For this recipe, having the right tools makes the process both smoother and more enjoyable:

• Box Grater or Food Processor: Essential for finely shredding the zucchini, which creates the moist texture without chunks.
• Mixing Bowls: One for wet ingredients, one for dry—this helps avoid overmixing.
• Whisk & Rubber Spatula: A whisk ensures the eggs, oil, and sugar are thoroughly combined, while a spatula is perfect for folding in berries and zucchini gently.
• Loaf Pan (9x5-inch): The ideal size for even baking and creating a beautiful, sliceable loaf.
• Cooling Rack: Allows the bread to cool evenly and prevents a soggy bottom.

Each of these tools helps you execute the recipe with minimal fuss and maximum consistency.

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Preparation Tips

Make sure to squeeze out excess moisture from the grated zucchini with a clean kitchen towel or cheesecloth—this prevents a soggy loaf. Use fresh blueberries if possible, but if you're using frozen ones, toss them lightly in flour to prevent them from sinking to the bottom. Don’t overmix the batter after adding the flour; gently fold everything just until incorporated to keep the bread tender. And for an extra punch of lemon flavor, add a bit of zest into the sugar topping or batter itself.

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Ingredients for This Lemon Blueberry Zucchini Bread

Dry Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ¾ cup granulated sugar
• ¼ cup plain Greek yogurt (or sour cream)
• 2 teaspoons vanilla extract
• Juice of 1 lemon (about 2 tablespoons)
• Zest of 1 lemon

Add-ins:

• 1 cup grated zucchini (moisture squeezed out)
• 1 cup fresh blueberries (or frozen, tossed in 1 tablespoon flour)

Topping:

• 2 tablespoons granulated sugar
• Zest of ½ lemon (optional, for added citrus kick)

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Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper for easy removal. This ensures even baking and helps prevent sticking, especially with the juicy blueberries.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This evenly distributes the leavening agents and avoids clumping.

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Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk the eggs until smooth. Add in the oil, sugar, Greek yogurt, vanilla extract, lemon juice, and lemon zest. Whisk until the mixture is fully combined and slightly frothy.

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Step 4: Incorporate the Zucchini

Gently fold the grated zucchini into the wet mixture using a spatula. Make sure it's well distributed without overmixing. The zucchini should be evenly spread throughout the batter.

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Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing—a few lumps are okay. Overmixing can result in a dense or rubbery texture.

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Step 6: Fold in the Blueberries

Carefully fold in the blueberries with a spatula. If you're using frozen berries, make sure they were tossed in flour beforehand. This helps prevent them from sinking and turning the batter purple.

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Step 7: Transfer to Loaf Pan & Add Topping

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. In a small bowl, mix the topping sugar and lemon zest. Sprinkle this mixture evenly over the top of the batter.

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Step 8: Bake

Place the loaf pan in the center rack of the preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Check at the 50-minute mark and tent with foil if the top is browning too quickly.

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Step 9: Cool and Serve

Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing cleaner. Enjoy slightly warm or at room temperature.

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Notes

Lemon Blueberry Zucchini Bread is incredibly versatile and forgiving. You can substitute Greek yogurt with sour cream or even buttermilk for a tangier flavor. If you're looking to make it a bit healthier, try using half whole wheat flour for added fiber. This bread also works well with other berries like raspberries or chopped strawberries, though blueberries tend to hold up best during baking. The lemon zest adds a beautiful brightness, so don’t skip it—it enhances both the flavor and the aroma.

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Watch Out for These Mistakes While Cooking

• Not draining the zucchini properly: Leaving too much moisture in the grated zucchini can lead to a soggy loaf.
• Overmixing the batter: Once the dry ingredients are added, mix only until combined. Overmixing develops gluten, which toughens the texture.
• Skipping the flour coating on frozen berries: This step prevents the berries from sinking and helps distribute them more evenly.
• Using cold ingredients: Let your eggs and yogurt come to room temperature before mixing to ensure a smoother batter and more even baking.
• Overbaking or underbaking: Always check with a toothpick at the 50-minute mark; ovens can vary, and the loaf should be golden and firm but not dry.

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Storage Instructions

Once the bread has cooled completely, wrap it tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices wrapped in parchment paper and stored in a zip-top freezer bag. Thaw slices at room temperature or warm them slightly in the microwave for a freshly baked feel.

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Estimated Nutrition

(Per slice, based on 10 slices)

• Calories: 230
• Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 35mg
• Sodium: 150mg
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 17g
• Protein: 4g

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Frequently Asked Questions

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your baking powder and baking soda are also gluten-free.

Can I use frozen blueberries?

Absolutely. Just make sure to toss them in a little flour before adding to the batter to prevent sinking and bleeding.

How do I know when the bread is done?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. Check around 50 minutes to prevent overbaking.

Can I skip the lemon zest?

It’s not recommended, as the zest adds a lot of bright flavor. If you don’t have fresh lemons, bottled lemon juice and a drop of lemon extract can be used.

What other oils can I use?

You can replace vegetable oil with melted coconut oil or even light olive oil. Avoid strong oils like extra virgin olive oil, as they may overpower the flavor.

Can I reduce the sugar?

Yes, you can reduce it to ½ cup if you prefer less sweetness, especially if your blueberries are very ripe.

Is it okay to leave the zucchini peel on?

Yes! The peel is soft and edible, and it adds a lovely speckled look to the bread.

Can I make muffins instead of a loaf?

Definitely. Divide the batter into muffin tins and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean.

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Conclusion

Lemon Blueberry Zucchini Bread is more than just a creative twist on classic zucchini bread—it’s a vibrant, flavor-packed treat that celebrates fresh produce and bright citrus. It’s easy enough for beginners yet impressive enough to serve guests, with a texture that’s soft and tender, bursting with juicy blueberries in every bite. Whether you’re making it for a weekday breakfast or a special weekend brunch, this recipe is one you’ll want to bookmark and repeat all season long.

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