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Lemon Blueberry Zucchini Bread Recipe
Samantha Jones

Lemon Blueberry Zucchini Bread

This Lemon Blueberry Zucchini Bread is a delicious, moist quick bread perfect for breakfast or snacks. It combines the garden-fresh quality of shredded zucchini with the bright, citrusy notes of fresh lemon zest and the juicy sweetness of blueberries. The buttermilk base ensures a tender, light crumb, while the golden-brown edges provide a satisfying crunch. This sophisticated yet simple treat is an ideal way to use seasonal vegetables, offering a refreshing twist on traditional spiced zucchini loaves without the need for artificial flavorings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded zucchini (drained)
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 tablespoons lemon zest
  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the canola oil, buttermilk, egg, lemon zest, and lemon juice.
  4. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Gently stir in the shredded zucchini and blueberries.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 20mgSodium: 190mgFiber: 1gSugar: 18g

Notes

Ensure the shredded zucchini is lightly squeezed to remove excess water for the best texture. If blueberries are extra large, toss them in a tablespoon of flour before folding into the batter to prevent sinking. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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