This Sweet Lemon Blueberry Zucchini Bread is a delightful twist on the classic recipe. Bursting with fresh flavors from lemon and blueberries, it’s a perfect way to use up that extra zucchini sitting on your countertop. Not only does it taste amazing, but it also adds a hint of moisture and a healthful element to your bread.
Why make this recipe
This recipe is a wonderful blend of sweetness and zest. The combination of lemon, blueberries, and zucchini creates a moist, flavorful bread that’s perfect for breakfast, a snack, or even dessert. Plus, it’s a great way to sneak in some veggies into your diet!
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 2 eggs
- 1/2 cup neutral oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup zucchini (shredded and squeezed dry)
- 1 cup blueberries
- 1 cup powdered sugar (sifted)
- 2 1/2 tbsp lemon juice
How to make it
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- In another bowl, beat the eggs, then add the oil, sugar, buttermilk, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Gently fold in the zucchini and blueberries, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.
How to serve it
This delicious bread can be served warm or at room temperature. It is delightful on its own, but you can also enjoy it with a cup of tea or coffee. Consider slicing it and serving it with a smear of butter or cream cheese for extra richness.
How to store it
Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze it for up to three months. Just make sure to slice it before freezing for easy access later!
Helpful tips
- To prevent the blueberries from sinking to the bottom, toss them in a little flour before adding them to the batter.
- Make sure to squeeze the shredded zucchini to remove excess moisture; this will keep your bread from becoming soggy.
Optional variations
- Try using other berries, like raspberries or blackberries, for a different flavor profile.
- Add nuts, such as walnuts or pecans, for added crunch.
- For a dairy-free version, substitute buttermilk with a non-dairy alternative.
Frequently asked questions
Can I use frozen blueberries?
Yes, frozen blueberries can be used. Just fold them into the batter directly without thawing for best results.
Can I make this recipe without eggs?
You can replace the eggs using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg).
What can I do if my bread is too dry?
If your bread turns out too dry, make sure you’re measuring your ingredients accurately, especially the flour. Try adding a bit more zucchini or a splash of milk to the batter next time.
