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Easy Moist Lemon Blueberry Zucchini Bread

lemon blueberry zucchini bread - featured image
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A quick and easy summer baking recipe featuring moist zucchini bread bursting with lemon brightness and juicy blueberries. Perfect for busy bakers and warm-weather gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (canola oil recommended)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lemon
  • 1 ½ cups (about 200g) grated zucchini, shredded and squeezed dry
  • 1 cup (150g) fresh or frozen blueberries
  • Optional: ½ cup (60g) chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper.
  2. Shred the zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk the sugar and vegetable oil until blended. Beat in the eggs, vanilla extract, lemon zest, and lemon juice until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Stop mixing when no flour is visible; the batter will be thick and slightly lumpy.
  6. Fold in the shredded zucchini and blueberries. If using nuts, fold them in now.
  7. Transfer the batter to the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few crumbs. Tent with foil if the top browns too quickly.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use frozen blueberries straight from the freezer to prevent bleeding. Squeeze excess moisture from zucchini to avoid soggy bread. Avoid overmixing the batter to keep the bread tender. Tent with foil if browning too fast. Let bread cool completely before slicing.

Nutrition

Keywords: lemon blueberry zucchini bread, summer baking, moist zucchini bread, quick bread, easy zucchini bread, blueberry bread, lemon bread

Find it online: https://gleamgulp.com/easy-moist-lemon-blueberry-zucchini-bread-recipe-perfect-for-summer-baking/