You know, there’s just something about a good quick bread, right? It’s the easiest way to get something delicious on the table, and when you can sneak in some fruit *and* veggies? Even better! That’s where my absolute favorite, the Irresistible Blueberry Lemon Zucchini Bread Recipe, comes in. Honestly, when I first started playing around with this recipe, I was a total skeptic about adding zucchini to sweet bread. But trust me, it works wonders! It makes the bread unbelievably moist without adding a weird texture. This version, with the burst of blueberries and that bright lemon zest, has become my go-to for breakfast, snacks, or really, any time I need a little pick-me-up. It’s simple to whip up, and the results? Pure magic.

Why You’ll Love This Irresistible Blueberry Lemon Zucchini Bread Recipe

Seriously, what’s not to adore about this loaf? Here’s why it’s a total winner:

Unbelievably Moist Texture: The zucchini is our secret weapon for a super tender crumb that stays fresh for days.
Burst of Flavor: Those sweet blueberries and zesty lemon create a perfect flavor combo that’s bright and delicious.
So Easy to Make: You can mix this up in just a few minutes – no fancy equipment needed!
Sneaky Veggies: It’s a fantastic way to get a serving of zucchini into your day, and you won’t even know it’s there.
Perfect for Any Occasion: Great for breakfast, a mid-afternoon snack, or even as a light dessert.
Minimal Cleanup: Most of the mixing happens in just a couple of bowls!

Gather Your Ingredients for Irresistible Blueberry Lemon Zucchini Bread

Alright, the best part about this recipe is how simple it is to gather everything you need! You probably have most of this in your pantry right now. So, let’s get this party started. You’ll need:

2 cups of all-purpose flour – this is our base!
1 teaspoon of baking soda – to give it that perfect lift.
1/2 teaspoon of salt – just to balance all those sweet flavors.
1 teaspoon of ground cinnamon – for that warm, cozy spice note.
1/2 teaspoon of ground nutmeg – a little goes a long way for extra depth.
1 1/2 cups of granulated sugar – for sweetness, of course!
2 large eggs – our binder and a little richness.
1 cup of vegetable oil – this is a big reason why it’s so incredibly moist. You can also use canola or a light olive oil.
1 teaspoon of vanilla extract – because vanilla makes everything better!
1 tablespoon of lemon zest – you’ll want to get all those fragrant little yellow bits off the outside of about one to two lemons.
1 cup of grated zucchini, squeezed really dry – and I mean really dry! We don’t want any extra water messing up our texture.
And of course, 1 cup of fresh or frozen blueberries – oh, the juicy bursts of goodness!

See? Totally doable and totally delicious.

Step-by-Step Guide to Making Your Irresistible Blueberry Lemon Zucchini Bread Recipe

Okay, let’s get this amazing bread into the oven! It’s really not complicated, and watching the batter come together is so satisfying. Just follow these simple steps, and you’ll have a beautiful, fragrant loaf in no time. Remember to take your time during the mixing stages – that’s where the magic happens for that perfect texture. And hey, if you love a good zucchini bread, you absolutely have to check out my Moist Carrot Apple Zucchini Bread too!

Preparing the Batter for Your Blueberry Lemon Zucchini Bread

First things first, preheat your oven to 350°F (175°C) and get your 9×5 inch loaf pan all greased up and floured. This makes sure our beautiful bread doesn’t stick. Now, in a big bowl, whisk together your dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. This just makes sure everything is evenly distributed. In a separate bowl, beat your sugar and eggs together until they’re nicely combined. Then, stir in that vegetable oil, vanilla, and all that bright lemon zest. Don’t forget to squeeze your grated zucchini super dry – seriously, like a damp sponge doesn’t have any more water! Fold that in gently, and then *very gently* fold in your blueberries. We don’t want to mash them too much!

Baking and Cooling Your Irresistible Blueberry Lemon Zucchini Bread

Now you’ll carefully pour all that delicious batter into your prepared loaf pan. Smooth the top a little if you need to. Pop it into your preheated oven for about 50 to 60 minutes. The best way to tell if it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, with just a few moist crumbs clinging to it (no wet batter!), then it’s ready! Let the bread relax in the pan for about 10 minutes. This is important – it helps it firm up a bit before you try to yank it out. After those 10 minutes, carefully turn it out onto a wire rack to cool completely before you even think about slicing into it. Patience is a virtue, my friends!

Tips for the Best Irresistible Blueberry Lemon Zucchini Bread

Alright, let’s talk about making this loaf absolutely perfect every single time! A few little tricks really make a difference. For starters, that zucchini – you *have* to squeeze out as much moisture as humanly possible. I usually grate mine and then wrap it in a clean kitchen towel or even paper towels and give it a good, firm squeeze over the sink. Seriously, the drier, the better! This is key to éviter a soggy bottom, and nobody wants a soggy bread, right? If you’re using frozen blueberries, don’t thaw them first! Just toss them in frozen. They’ll bleed a little color, but that just adds to the beauty!

Also, when you fold in the blueberries and zucchini, be gentle. Overmixing can make the bread tough, and we want that tender, melt-in-your-mouth texture. It’s that delicate balance that makes this loaf so special! If you’re a big fan of quick breads, you might want to peep my “5 Delicious Quick Bread Recipes” too. Happy baking!

Ingredient Notes and Substitutions for Zucchini Bread

A couple of things to chat about regarding the ingredients in this glorious bread! That vegetable oil is key for moisture, but if you don’t have any, a neutral-flavored oil like canola or even light olive oil works just fine. For the lemon zest, make sure you’re only using the yellow part; the white pith underneath can be a bit bitter. If you’re not a blueberry fan, no worries! You could swap them for raspberries or even chopped strawberries. Just be sure they’re fresh or frozen, and don’t thaw those frozen berries!

Serving Suggestions for Your Blueberry Lemon Zucchini Bread

This bread is honestly amazing all on its own, warm or at room temperature. But if you want to jazz it up a bit, try a thin schmear of cream cheese – it’s divine! It also makes a beautiful addition to a weekend brunch spread, alongside some fresh fruit or maybe even some cornbread, like my Ultimate Homemade Cornbread. A simple cup of coffee or tea is the perfect companion for this delightful loaf.

Storage and Reheating of Your Zucchini Bread

Got leftovers? Yay! To keep this amazing zucchini bread fresh, wrap it tightly in plastic wrap or foil. It’ll stay lovely at room temperature for about 2-3 days. If you want to keep it longer, pop it into the fridge for up to a week. For super long storage, wrap it really well and freeze it – it should be good for about 3 months. To reheat, just pop a slice into the microwave for about 15-30 seconds until it’s warm and delicious again!

Frequently Asked Questions about Blueberry Lemon Zucchini Bread

Got questions about this delicious bread? I’ve got answers! Here are some of the things people often wonder about this Irresistible Blueberry Lemon Zucchini Bread Recipe:

Can I use frozen zucchini for this recipe?

Yes, you absolutely can! Just make sure you squeeze out as much water as possible when it’s thawed. Frozen zucchini can sometimes hold onto more moisture, so give it an extra good squeeze in a clean kitchen towel. It’s super important for that perfect texture!

My zucchini bread turned out soggy. What went wrong?

Oh, that’s usually because of too much moisture from the zucchini! Double-check that you’re squeezing it really, really dry. Also, make sure your oven temperature is accurate and that you’re baking it long enough until a skewer comes out clean with just moist crumbs. Letting it cool properly also helps it set up!

Can I make muffins with this blueberry lemon zucchini bread batter?

Totally! You can absolutely turn this into muffins. Just fill your muffin liners about two-thirds full and bake them at the same temperature (350°F/175°C). They’ll probably take less time, around 20-25 minutes, so start checking them then. They’re adorable little perfect portions!

How long will this zucchini bread last?

This bread stays wonderfully moist for about 3 days at room temperature when wrapped well. If you need it to last longer, pop it in the fridge for up to a week, or wrap it tightly and freeze it for a couple of months. It’s a great recipe to have on hand, kind of like my favorite Best Banana Bread!

Estimated Nutritional Information

Just a heads-up, the nutritional info for this yummy bread is a rough estimate, okay? Things can change a bit depending on the brands you use and how big you slice it. But generally, one slice of this Irresistible Blueberry Lemon Zucchini Bread usually clocks in around:

Calories: 350
Fat: 18g
Carbohydrates: 45g
Protein: 4g

It’s a tasty treat that’s fun to make and even more fun to eat!

Irresistible Blueberry Lemon Zucchini Bread

Author: jekof.com
Total Time: 80 min
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful quick bread featuring blueberries, lemon zest, and grated zucchini.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
2 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup grated zucchini, squeezed dry
1 cup fresh or frozen blueberries

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the sugar and eggs until well combined.
Stir in the vegetable oil, vanilla extract, and lemon zest.
Add the grated zucchini and mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure your zucchini is well-drained to prevent a soggy bread.
Frozen blueberries can be used without thawing.
For an extra lemon flavor, you can drizzle a simple lemon glaze over the cooled bread.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 250mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: blueberry lemon zucchini bread, quick bread, easy bread recipe, moist zucchini bread, fruit bread, lemon bread, blueberry bread