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Lemon Blueberry Zucchini Bread: The Best Homemade Twist

Lemon Blueberry Zucchini Bread
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A delicious twist on traditional zucchini bread, enhanced with lemon and blueberries.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, mix the grated zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
  3. Gently fold in the lemon zest and blueberries.
  4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined; do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an extra flavor boost, try adding a bit of lemon juice to the batter.
  • Store leftovers in an airtight container for up to two days at room temperature.

Nutrition

Keywords: Lemon Blueberry Zucchini Bread

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