Lemon Blueberry Zucchini Bread is a delightful twist on traditional zucchini bread. With its refreshing lemon flavor and sweet blueberries, this bread is perfect for breakfast, dessert, or a snack. It’s moist, flavorful, and easy to make. Everyone will love it!
why make this recipe
This Lemon Blueberry Zucchini Bread is a great way to use up extra zucchini. The combination of lemon and blueberries adds a bright and delicious flavor to a favorite classic. It’s also a healthier option with the addition of zucchini, which gives moisture without adding many calories. Plus, it’s simple to prepare and will fill your kitchen with a wonderful aroma as it bakes.
how to make Lemon Blueberry Zucchini Bread
Ingredients :
- 1 cup grated zucchini (about 1 small zucchini)
- 1 cup blueberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until well combined.
- Add the eggs, vanilla extract, lemon juice, and lemon zest to the mixture. Stir until smooth.
- Gently fold in the grated zucchini and blueberries.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
how to serve Lemon Blueberry Zucchini Bread
You can serve this bread warm or at room temperature. It’s delicious on its own, or you can spread a little butter or cream cheese on a slice. Pair it with a cup of tea or coffee for a perfect snack or breakfast.
how to store Lemon Blueberry Zucchini Bread
Store the cooled bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For extended storage, wrap it tightly in plastic wrap and freeze it for up to 3 months.
tips to make Lemon Blueberry Zucchini Bread
- Make sure to squeeze out excess moisture from the grated zucchini to avoid a soggy bread.
- Gently fold in the blueberries to prevent them from breaking apart.
- If using frozen blueberries, do not thaw them before mixing.
variation
You can add nuts, such as walnuts or pecans, for extra crunch. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Thaw it and make sure to drain excess water before using it in the recipe.
2. How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
3. Can I add other fruit to this bread?
Yes, you can mix in other fruits like raspberries or blackberries for a different flavor. Just make sure to adjust the sweetness if the fruits are tart.
