Description
This Lemon Blueberry Zucchini Bread is the perfect blend of bright citrus, juicy berries, and tender, moist texture from fresh zucchini. It’s a quick breakfast, an easy recipe for tea time, and one of the best breakfast ideas when you want something a little sweet yet wholesome. Loaded with fresh blueberries and lemon zest, this bread is a delightful balance of flavor and color. It’s one of those food ideas you’ll make again and again — great for snack boxes, weekend brunches, or even a healthy snack with your coffee. If you're into dinner ideas that end with a soft, sweet bite, this makes the ideal treat to close your day.
Ingredients
2 cups all-purpose flour
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
2 large eggs
0.5 cup vegetable oil
0.75 cup granulated sugar
0.25 cup plain Greek yogurt
2 teaspoons vanilla extract
2 tablespoons lemon juice
1 lemon zest
1 cup grated zucchini
1 cup fresh blueberries
1 tablespoon flour (for coating frozen berries if needed)
2 tablespoons granulated sugar (for topping)
0.5 lemon zest (for topping, optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk eggs, oil, sugar, yogurt, vanilla, lemon juice, and lemon zest until well combined.
4. Fold in the grated zucchini.
5. Gradually stir dry ingredients into wet mixture until just combined.
6. Fold in blueberries gently. If using frozen berries, toss them in flour first.
7. Pour batter into prepared pan and smooth the top.
8. Mix topping sugar and lemon zest; sprinkle evenly over the batter.
9. Bake for 50–60 minutes until a toothpick inserted comes out clean.
10. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Use Greek yogurt or sour cream for moisture and a slight tang that balances the lemon.
Don’t skip squeezing out the grated zucchini—it ensures the loaf doesn’t turn out soggy.
If your oven runs hot, check for doneness at the 50-minute mark and tent with foil if browning too quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: lemon blueberry zucchini bread, easy recipe, healthy snack, quick breakfast, breakfast ideas