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Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil
  • ¼ cup whole milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup shredded zucchini, squeezed of excess water
  • 1 cup fresh blueberries, tossed in 1 tsp flour

Method
 

  1. Preheat oven to 350°F. Grease a 9x5 loaf pan and line with parchment. Whisk eggs, sugar, oil, milk, vanilla, lemon zest, and lemon juice until smooth.
  2. In another bowl, whisk flour, baking powder, baking soda, and salt until combined.
  3. Stir dry ingredients into the wet mixture until just combined. Fold in the zucchini, then gently fold in the flour-dusted blueberries.
  4. Pour batter into the pan and smooth the top. Bake 50-55 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan 10 minutes, then lift out using the parchment and cool completely on a wire rack.
  5. Slice with a serrated knife and serve.

Notes

This loaf tastes even better the next day as the lemon and blueberry flavors settle. If you want a little extra sparkle, whisk together ½ cup powdered sugar and 1 to 2 tablespoons lemon juice and drizzle over the completely cooled bread.