This blueberry lemon zucchini bread is a scrumptious, moist treat that’s quick and easy to prepare. Bursting with fresh flavors, it’s a delightful way to enjoy zucchini while keeping your family happy and healthy. Perfect for breakfast or dessert, this recipe promises sweet, juicy blueberries paired with zesty lemon in every bite!
Table of Contents
The Best Blueberry Lemon Zucchini Bread Recipe
Why You’ll Love This Recipe
This blueberry lemon zucchini bread stands out because it combines the natural sweetness of blueberries with the refreshing zing of lemon. The zucchini adds moisture without a strong flavor, making it family-friendly and a great way to sneak in some veggies. You’ll love how easy it is to whip up, and it makes for an amazing kitchen aroma as it bakes!
Ingredients for Blueberry Lemon Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping teaspoon lemon zest (from 2 small lemons)
- 6 tablespoons unsalted butter, melted
- 3/4 cup white sugar
- 2 large eggs
- 1/4 cup plain yogurt (whole milk or 2%)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- Zucchini (shredded, drained, approx 1-1/4 cups)
Ingredients for Lemon Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons + 1 teaspoon lemon juice
How to Make Blueberry Lemon Zucchini Bread
Step-by-Step Instructions
- Preheat your oven to 375°F and grease a 9×5-inch loaf pan.
- In a bowl, combine the shredded zucchini with yogurt.
- In a separate bowl, mix dry ingredients: flour, baking powder, baking soda, salt, and lemon zest. Toss the blueberries in this mixture to coat them evenly.
- Gently fold the zucchini mixture into the dry ingredients.
- Add in the remaining wet ingredients and mix until no flour streaks remain. Remember, the batter will be thick!
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for an hour before transferring it to a wire rack.
- For the glaze, combine powdered sugar, lemon zest, and lemon juice until smooth, then pour it over the cooled bread.
Tips for Success
Make sure to drain the zucchini well before mixing it in. This step ensures your bread doesn’t become soggy. Using fresh blueberries is best, but frozen will work too. Just toss them in flour to prevent sinking to the bottom!
Zucchini Preparation for Baking
Should You Peel Zucchini for Bread?
No need to peel the zucchini! The skin adds beautiful green flecks and additional nutrients. Just ensure to scoop out the seeds for a smoother texture.
How to Shred and Drain Zucchini
Simply wash the zucchini, remove the ends, and shred using a box grater. After shredding, place it in a clean kitchen towel and squeeze to remove excess moisture. This helps keep your bread light and fluffy.
Blueberry Lemon Zucchini Bread Variations and Substitutions
Blueberry Options
Feel free to use either fresh or frozen blueberries interchangeably in this recipe. If you use frozen, there’s no need to thaw them beforehand.
Lemon Flavor Alternatives
If you want to switch things up, you can replace lemon with orange or lime juice and zest for a different citrus twist.
Yogurt and Dairy Substitutions
Greek yogurt can be swapped with sour cream or plain non-Greek yogurt. This flexibility allows you to use what you have on hand without sacrificing flavor.
Storing Your Blueberry Lemon Zucchini Bread
Store your leftover blueberry lemon zucchini bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage, just remember not to add the glaze until after thawing.
Related Recipes to try
- Keto Lemon Blueberry Zucchini Bread
- Blueberry Zucchini Bread With Lemon Glaze
- Lemon Raspberry Zucchini Bread
- Coconut Lime Zucchini Bread
- Gluten Free Dairy Free Zucchini Bread
- Blueberry Zucchini Bread
FAQs
What ingredients do I need for blueberry lemon zucchini bread?
For blueberry lemon zucchini bread, you need all-purpose flour, baking powder, baking soda, salt, lemon zest, unsalted butter, white sugar, eggs, yogurt, lemon juice, vanilla extract, blueberries, and shredded zucchini.
How do I make blueberry lemon zucchini bread step by step?
To make blueberry lemon zucchini bread, follow these steps: Preheat your oven, mix dry and wet ingredients separately, fold in blueberries and zucchini, pour into a loaf pan, bake, and cool before glazing.
Can I make blueberry lemon zucchini bread ahead of time?
Yes, you can make blueberry lemon zucchini bread ahead of time! It stores well in an airtight container or can be frozen for longer periods. Just add the glaze before serving.
How should I store leftover blueberry lemon zucchini bread?
Store leftover blueberry lemon zucchini bread in an airtight container at room temperature for up to 3 days or freeze it for longer storage without the glaze.
Conclusion
This blueberry lemon zucchini bread is not only delicious but also a nourishing treat that everyone will love. Don’t forget to explore other delightful recipes, such as the inspiring boards on Pinterest for more healthy baking ideas and tips. Enjoy every slice of this wonderful bread!
Delicious Blueberry Lemon Zucchini Bread You’ll Love
Equipment
- 9×5-inch loaf pan
- mixing bowls
- whisk
- toothpick
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping teaspoon lemon zest from 2 small lemons
- 6 tablespoons unsalted butter melted
- 3/4 cup white sugar
- 2 large eggs
- 1/4 cup plain yogurt whole milk or 2%
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups blueberries fresh or frozen
- 1 1/4 cups zucchini shredded, drained
Lemon Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F and grease a 9×5-inch loaf pan.
- Combine the shredded zucchini with the yogurt in a bowl.
- In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and lemon zest. Toss the blueberries with a portion of this dry mixture to coat them.
- Gently fold the zucchini-yogurt mixture into the dry ingredients until just combined.
- Continue folding in the wet ingredients (melted butter, sugar, eggs, lemon juice, vanilla extract) until no flour streaks remain. The batter will be thick.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 1 hour before attempting to remove it.
- Prepare the glaze by whisking together the powdered sugar, lemon zest, and lemon juice until smooth.
- Pour the glaze over the completely cooled bread. Let it set before slicing and serving.
Notes
- Zucchini does not require peeling, but seeds should be removed. The skin adds nice green flecks to the bread.
- For substitutions, frozen or fresh blueberries work interchangeably. Lemon can be swapped for orange or lime juice and zest. Greek yogurt can be substituted with sour cream or plain non-Greek yogurt.
- Store the bread in an airtight container. If freezing, do not apply the glaze until after the bread has thawed.
