Lemon Blueberry Zucchini Bread
A refreshing and moist bread that balances the sweet-tart flavors of blueberries and lemon with the added moisture of zucchini.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup powdered sugar (for glaze)
- 1-2 tbsp lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- Cream the softened butter and sugar until light and fluffy.
- Beat in the eggs, lemon juice, and lemon zest until well combined.
- Fold in the grated zucchini and blueberries.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Combine the dry ingredients with the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Stir powdered sugar with lemon juice until the desired consistency for the glaze is reached.
- Drizzle the lemon glaze over the cooled bread and enjoy!
Notes
You can substitute coconut oil for butter if desired. Use fresh blueberries for the best flavor. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
Find it online: https://www.zaynkitchen.com/lemon-blueberry-zucchini-bread/