![- 1 medium zucchini, grated - 1 cup fresh blueberries (or frozen) - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup vegetable oil - 1 cup granulated sugar - 2 large eggs - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon vanilla extract To make Lemon Blueberry Zucchini Bread, gather these key ingredients. The zucchini gives moisture. Blueberries add sweetness and flavor. The mix of all-purpose and whole wheat flours provides a nice texture. Baking powder and baking soda help it rise. Salt and cinnamon enhance the taste. Vegetable oil keeps it moist. Sugar adds sweetness, while eggs bind everything together. The lemon zest and juice brighten the flavor. Finally, vanilla gives a lovely aroma. - Nuts (walnuts, pecans) - Seeds (chia, flaxseed) - Spices (nutmeg, ginger) - Glazes (lemon glaze, cream cheese frosting) - Toppings (powdered sugar, lemon zest) You can elevate your bread with optional ingredients. Adding nuts or seeds boosts nutrition. They also add crunch. Spices like nutmeg or ginger can bring warmth. A lemon glaze or cream cheese frosting can make it sweeter and richer. Toppings like powdered sugar or extra lemon zest make it look fancy. - 1 cup = 240 mL - 1 teaspoon = 5 mL - 1 tablespoon = 15 mL When measuring, you can convert to metric units. This helps if you're using different measuring tools. For example, 1 cup equals 240 mL. If you need more or less, adjust the amounts. Use these conversions to keep your baking accurate. 1. First, preheat your oven to 350°F (175°C). This helps the bread bake evenly. 2. Prepare a 9x5 inch loaf pan. You can grease it with butter or use parchment paper for easy removal. 3. In a medium bowl, mix the all-purpose flour and whole wheat flour. Add baking powder, baking soda, salt, and cinnamon. Stir well and set aside. 1. In a large bowl, whisk together vegetable oil and sugar. Make sure they blend well. 2. Next, add the eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth. 3. Now, fold in the grated zucchini gently. Add the blueberries, being careful not to burst them. 4. Gradually mix the dry ingredients into the wet ingredients. Stir until just combined. Avoid overmixing for a light bread. 1. Pour the batter into your prepared loaf pan. Spread it evenly with a spatula. 2. Bake in the preheated oven for 55-60 minutes. Check with a toothpick; it should come out clean when done. 3. When baked, remove the bread from the oven. Let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely. This Lemon Blueberry Zucchini Bread is simple and full of flavor! For the full recipe, check out the details above. Enjoy your baking! To make great lemon blueberry zucchini bread, avoid overmixing your batter. When you mix too much, the bread can turn tough. Stir just until combined. This keeps the texture light and fluffy. Moisture is key for this bread. Grated zucchini adds moisture naturally. Make sure to squeeze out excess water after grating. Too much water can make the bread soggy. Adjusting sweetness is easy. If you like it sweeter, add more sugar. If you prefer less sweetness, cut back. Taste the batter before baking to find your perfect balance. Using fresh blueberries is best, but frozen blueberries work too. If you use frozen, do not thaw them. Adding them straight from the freezer helps keep the bread from turning blue. If your bread sinks in the middle, it could be underbaked. Always check with a toothpick. If it comes out clean, your bread is done. To prevent burning, keep an eye on your oven temperature. If the top browns too fast, cover it with foil. This protects the bread while it finishes baking. For the full recipe, check the section above. {{image_2}} You can make this lemon blueberry zucchini bread your own with fun add-ins. - Nuts: Add walnuts or pecans for extra crunch. They bring a nice flavor too. - Other fruits: Try cranberries or raspberries for a twist. These fruits add more color and taste. You can easily adjust this recipe for special diets. - Gluten-free versions: Use gluten-free flour instead of regular flour. This change keeps the bread light and tasty. - Low-sugar alternatives: Substitute granulated sugar with a sugar alternative. Stevia or monk fruit work well, making it sweeter without extra calories. Feel free to change the flavors to match your taste. - Citrus blends: Mix in some orange or lime zest. This adds a fresh burst of flavor. - Spice variations: Consider adding nutmeg or ginger. These spices give warmth and depth to your bread. These variations let you customize your lemon blueberry zucchini bread. You can find the full recipe [Full Recipe] for the base to start experimenting! To keep your Lemon Blueberry Zucchini Bread fresh, store it properly. You have two options: room temperature or refrigeration. - Room Temperature Storage: Place the bread in an airtight container. It stays good for about 2-3 days at room temperature. Make sure it's cool before sealing. This keeps it moist. - Refrigeration Tips: If you want to keep it longer, put it in the fridge. Wrap it in plastic wrap or foil first. It will last for about a week. Just remember, refrigeration can change the texture a bit. If you want to enjoy this bread later, freezing is a great option. Here’s how to do it right. - Proper Wrapping Techniques: Wrap the cooled bread tightly in plastic wrap. Then, put it in a freezer bag or an airtight container. This helps prevent freezer burn. - Thawing Instructions: When you’re ready to eat it, take it out of the freezer. Leave it in the fridge overnight or let it sit at room temperature for a few hours. It will taste just as good as fresh. You want to enjoy your bread, not eat spoiled food. Here are some signs to look for. - Recognizing Mold and Off Odors: Check for any mold on the surface. If you see any, toss the bread. Also, if it smells sour or strange, that’s a red flag. - Best Before Dates: Always keep track of how long it's been stored. If it’s past a week in the fridge or a few months in the freezer, it’s safer to throw it away. To keep your Lemon Blueberry Zucchini Bread moist, follow these tips: - Use fresh zucchini. Grate it and squeeze out some water but not all. - Add a little extra oil. This helps add moisture. - Don’t overbake your bread. Check for doneness early. - Let the bread cool in the pan. This traps moisture. These steps help make sure your bread stays tender and delicious. Yes, you can use frozen zucchini. Here are some pros and cons: Pros: - It saves time. No need to grate fresh zucchini. - It can be more convenient. Frozen zucchini is often cheaper. Cons: - It may have more water. Drain it well before using. - Texture might be softer. This can change the final look of your bread. Using frozen zucchini can work well if you prepare it right. Yes, you can make this bread vegan. Here are some substitutes: - Use flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. - Swap vegetable oil for coconut oil or applesauce. This keeps it moist. - Replace regular sugar with coconut sugar or maple syrup. These changes help you enjoy the same tasty bread without animal products. To check if your bread is done, use a toothpick. Here’s how: - Insert a toothpick into the center of the bread. - If it comes out clean, your bread is ready. - Look for a golden color and a firm top. These signs tell you your Lemon Blueberry Zucchini Bread is perfectly baked. This blog post covered everything you need for Lemon Blueberry Zucchini Bread. We talked about essential and optional ingredients. You learned handy measurement conversions, step-by-step instructions, and baking tips. I shared variations and storage info, plus answers to common questions. Baking this bread can be fun and tasty. Don't hesitate to experiment with different ingredients or flavors. Enjoy your baking journey and the delicious results!](https://foodishtalk.com/wp-content/uploads/2025/06/5c64a64b-122f-4dcb-90c8-ccde213430b7.webp)
Ingredients
Method
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium bowl, combine both flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, whisk together the vegetable oil and sugar until well combined.
Add the eggs, lemon zest, lemon juice, and vanilla extract to the oil mixture. Whisk until smooth and well incorporated.
Fold the grated zucchini into the wet ingredients, followed by the fresh blueberries. Be gentle to prevent bursting the blueberries.
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prep Time, Total Time, Servings: 20 mins | 1 hr 10 mins | 10 slices