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Best Lemon Blueberry Zucchini Bread: Moist, Fresh, and Irresistible

best lemon blueberry zucchini bread
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A moist, flavorful quick bread bursting with fresh blueberries, bright lemon, and tender zucchini. Perfect for breakfast, brunch, or a light dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups grated zucchini, lightly patted dry
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons sugar (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Wash, trim, and finely grate zucchini. Lightly pat dry with a paper towel.
  3. In a large bowl, whisk together eggs, sugar, oil, vanilla, and lemon juice until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gently fold dry ingredients into wet mixture until just combined.
  6. Add grated zucchini and lemon zest, mixing gently.
  7. Toss blueberries with a spoonful of flour, then fold them into the batter.
  8. Pour batter into prepared pan, sprinkle top with sugar if desired.
  9. Bake 55–65 minutes, or until a toothpick inserted in center comes out clean.
  10. If top browns too quickly, cover loosely with foil while baking.
  11. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Lightly pat zucchini dry instead of fully squeezing to keep the loaf moist. Coat blueberries with flour to prevent sinking. Bread stays fresh 2–3 days at room temperature or can be frozen up to 3 months.

Find it online: https://www.zestolla.com/best-lemon-blueberry-zucchini-bread/