Oh my goodness, you are going to LOVE this! This Lemon Blueberry Zucchini Bread is honestly one of my absolute favorites. I mean, who doesn’t adore a super moist quick bread? And when you throw in the bright zing of lemon, those sweet bursts of blueberry, and the surprising goodness of zucchini (shhh, don’t tell anyone!), it’s just pure magic. Seriously, it’s SO easy to whip up, and the results are just incredible every single time.

The first time I ever had something like this was at a little roadside stand on a summer road trip. It was warm, smelled like heaven, and one bite had me completely hooked. I knew right then I had to figure out how to make it myself! After lots of testing and tweaking in my own kitchen (trust me, there were a few not-so-perfect loaves!), I finally landed on this recipe, and it’s been a keeper ever since. It’s simple, straightforward, and delivers big on flavor and that perfect texture we all crave in a quick bread. You’ve got this!

Why You’ll Love This Lemon Blueberry Zucchini Bread

Okay, so why THIS Lemon Blueberry Zucchini Bread? Because it’s just the best, plain and simple! Seriously, here’s the scoop on why you’re going to fall head over heels for this recipe:

Seriously Moist Texture: Thanks to that sneaky zucchini and the oil, this bread is incredibly moist. No dry crumbs here!
Amazing Flavor Combo: The bright lemon, sweet blueberries, and subtle zucchini create a flavor party in your mouth. It’s summery perfection!
So Easy to Make: It’s a quick bread, which means no yeast, no kneading, just simple mixing and baking. Perfect for when you need a delicious treat fast.
Secret Veggie Power: It’s a fantastic way to use up that garden zucchini (or the one from the grocery store, no judgment!). Plus, it adds nutrients without anyone even knowing.

Trust me, this Lemon Blueberry Zucchini Bread is going to become a favorite in your house!

Gathering Your Ingredients for Lemon Blueberry Zucchini Bread

Alright, time to round up our players for this amazing Lemon Blueberry Zucchini Bread! Luckily, it’s all pretty standard stuff you probably have on hand. You’ll need 2 cups of good old all-purpose flour, your usual suspects like 1 teaspoon baking soda, 1/2 teaspoon salt, and just a little lift from 1/4 teaspoon baking powder. For sweetness and that lovely moistness, we’re using 1 1/2 cups granulated sugar and 1/2 cup vegetable oil. Two happy large eggs bind everything together, and a splash of 1 teaspoon vanilla extract is a must. The star of the show (besides the zucchini!) is the lemon: grab 1/4 cup lemon juice and don’t forget that bright 1 tablespoon lemon zest! And of course, the heroes themselves: 2 cups grated zucchini (make SURE you squeeze out that extra water!), and a full 1 cup of fresh blueberries. Easy peasy!

Essential Equipment for Baking Lemon Blueberry Zucchini Bread

You don’t need a fancy kitchen full of gadgets for this Lemon Blueberry Zucchini Bread, thankfully! Just a few basics will do the trick. You’ll definitely need a couple of good-sized mixing bowls – one for your dry stuff, one for the wet. A trusty whisk is essential for getting things combined properly. Of course, the star is your 9×5 inch loaf pan – make sure it’s ready! A wire rack is key for cooling, and don’t forget your standard measuring cups and spoons. That’s pretty much it! See? Simple!

Simple Steps to Make Lemon Blueberry Zucchini Bread

Okay, let’s get this Lemon Blueberry Zucchini Bread party started! This is where the magic happens and honestly, it’s super straightforward. Just follow these steps, and you’ll have a gorgeous loaf baking away in no time. Don’t stress, just have fun with it!

Preparing Your Pan for Lemon Blueberry Zucchini Bread

First things first, let’s get that pan ready! You’ll want to preheat your oven to a happy 350°F (175°C). Then, grab your 9×5 inch loaf pan. Give it a good grease all over – I like to use butter or cooking spray – and then dust it lightly with flour. This helps make sure our beautiful Lemon Blueberry Zucchini Bread slides out easily later!

Combining Dry and Wet Ingredients for Lemon Blueberry Zucchini Bread

Now, in a big bowl, whisk together your dry ingredients: the flour, baking soda, salt, and baking powder. Just a quick whisk to get them all friendly. In another bowl, whisk together the sugar, oil, eggs, vanilla extract, lemon juice, and lemon zest until everything is well combined and looks nice and smooth. Pour the wet stuff into the dry stuff and gently stir. And PLEASE, whatever you do, don’t overmix! Just stir until you don’t see dry streaks anymore. A few lumps are totally fine!

Folding in Zucchini and Blueberries

Time for our stars! Gently fold in that grated zucchini (remember, squeezed dry!) and your beautiful blueberries. I like to use a spatula for this – just carefully mix them in until they’re pretty evenly distributed throughout the batter. Don’t go crazy stirring, we just want them incorporated.

Baking Your Lemon Blueberry Zucchini Bread to Perfection

Pour that lovely batter into your prepared loaf pan. Pop it into your preheated oven. It’ll need about 50-60 minutes. How do you know it’s ready? The top should be golden brown, and a toothpick inserted right into the center should come out clean. If it’s got wet batter on it, give it a few more minutes and check again.

Cooling and Serving Your Lemon Blueberry Zucchini Bread

Once your Lemon Blueberry Zucchini Bread is done, take it out of the oven and let it sit in the pan for about 10 minutes. This helps it firm up a bit before you move it. Then, carefully turn it out onto a wire rack to cool completely. Seriously, waiting is the hardest part! Once it’s cool, slice it up and enjoy every single delicious bite!

Expert Tips for the Best Lemon Blueberry Zucchini Bread

Okay, so you’ve got the basic steps down for this Lemon Blueberry Zucchini Bread, but here are a few little secrets I’ve learned along the way that really make it sing:

Squeeze That Zucchini! This is probably the most important tip! Zucchini holds a TON of water. After you grate it, wrap it in paper towels or a clean kitchen towel and squeeze, squeeze, squeeze over the sink. Get as much liquid out as you can. This prevents a soggy bread bottom, trust me!
Don’t Overmix! I know I said it before, but it’s worth repeating. Overmixing develops the gluten in the flour and will give you tough bread. Just stir until the dry ingredients are *just* incorporated. Lumps are okay!
Frozen Blueberries? No Problem! If you’re using frozen blueberries for your Lemon Blueberry Zucchini Bread, don’t thaw them first! Just toss them right into the batter frozen. They’ll hold their shape better and won’t bleed color as much.

Follow these little tricks, and your Lemon Blueberry Zucchini Bread will be absolutely perfect!

Lemon Blueberry Zucchini Bread Variations

While this Lemon Blueberry Zucchini Bread is absolutely amazing as is, sometimes it’s fun to play around a little! You can easily jazz it up with a few simple tweaks. Feeling nutty? Stir in about 1/2 cup of chopped walnuts or pecans when you add the zucchini and blueberries. Want a little crunch on top? Whip up a quick streusel topping (flour, butter, sugar, maybe some cinnamon) and sprinkle it over the batter before baking. Or, for extra lemon power (my favorite!), make a simple lemon glaze with powdered sugar and lemon juice to drizzle over the cooled loaf. So many delicious possibilities for your Lemon Blueberry Zucchini Bread!

Frequently Asked Questions About Lemon Blueberry Zucchini Bread

Got questions about making this Lemon Blueberry Zucchini Bread? Don’t worry, you’re not alone! Here are a few common ones I get asked:

Can I use frozen zucchini? Yes, you absolutely can! Just make sure to thaw it completely first and then squeeze out as much water as humanly possible, even more than you think you need to! Frozen zucchini tends to hold even more moisture than fresh.

How do I prevent the blueberries from sinking to the bottom? Ah, the age-old question! A little trick is to toss your blueberries (fresh or frozen) with a tablespoon or two of flour from your measured amount before folding them into the batter. This gives them something to “stick” to and helps them stay suspended throughout the Lemon Blueberry Zucchini Bread.

How should I store my Lemon Blueberry Zucchini Bread? Once it’s completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for 2-3 days. If you want to keep it longer, you can store it in the refrigerator for up to a week or freeze it (well-wrapped!) for several months. Thaw it at room temperature before enjoying.

Can I make this into muffins? Totally! This Lemon Blueberry Zucchini Bread batter works great for muffins. Just fill muffin liners about two-thirds full and bake for 20-25 minutes, or until a toothpick comes out clean. You’ll get about 12-18 muffins depending on size.

Estimated Nutritional Information

Okay, so you might be wondering about the nitty-gritty details of this delicious Lemon Blueberry Zucchini Bread. While I’m all about the joy of baking and eating, I know some folks like to have an idea of the nutritional side. So, based on the ingredients listed and dividing the loaf into about 12 slices (that’s a pretty standard slice size!), here’s a rough estimate of what you’re looking at per serving:

Serving Size: 1 slice
Calories: Around 350
Sugar: About 35g
Sodium: Roughly 250mg
Fat: Approximately 15g
Saturated Fat: About 2g
Unsaturated Fat: Around 12g
Trans Fat: 0g (Phew!)
Carbohydrates: Roughly 50g
Fiber: About 2g
Protein: Approximately 4g
Cholesterol: Around 35mg

Now, listen, this is just an *estimate*, okay? The actual numbers can totally change depending on the specific brands of ingredients you use, how big you cut your slices (no judgment here!), and even things like how much moisture is in your zucchini. But this gives you a good general idea of what’s in a slice of this yummy Lemon Blueberry Zucchini Bread. Enjoy it as a treat!

Share Your Lemon Blueberry Zucchini Bread Creation

Okay, now that you’ve baked this glorious Lemon Blueberry Zucchini Bread, I *have* to know how it turned out! Seriously, sharing is caring in the kitchen. Did you love it? Did you make any fun variations? Please, please leave a comment below and let me know! And if you snap a picture of your beautiful loaf, tag me on social media! I absolutely LOVE seeing your creations. Happy baking!

Lemon Blueberry Zucchini Bread 1 Amazing Slice

Author: memorecipes.com
Total Time: 75 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Moist and flavorful quick bread with lemon, blueberries, and zucchini.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
2 cups grated zucchini, squeezed dry
1 cup fresh blueberries

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together flour, baking soda, salt, and baking powder.
In a separate bowl, whisk together sugar, oil, eggs, vanilla extract, lemon juice, and lemon zest.
Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
Fold in the grated zucchini and blueberries.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze the excess moisture from the zucchini before adding it to the batter.
Do not overmix the batter, it can result in a tough bread.
You can use frozen blueberries, but do not thaw them first.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 250mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: lemon blueberry zucchini bread, zucchini bread, quick bread, lemon bread, blueberry bread