Lemon Blueberry Zucchini Bread
This ultra-moist lemon blueberry zucchini bread comes together in 15 minutes, bakes into a golden, berry-studded loaf, and uses a full cup of shredded zucchini that disappears like magic. Perfect for breakfast, snack, or dessert!
Equipment
- 9x5-inch loaf pan
- Box Grater
- Mixing Bowls
- Whisk
- Rubber spatula
- Kitchen towel
- Cooling Rack
Ingredients
- 1 cup shredded zucchini, blotted dry
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 1/3 cup plain Greek yogurt
- 1 lemon, zested and juiced (2 tablespoons juice)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, tossed in 1 teaspoon flour
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, letting the ends overhang to use as handles.
- Grate the zucchini on the large holes of a box grater to get 1 cup. Wrap it in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove excess moisture. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the sugar and lemon zest. Use your fingers to rub them together for about 30 seconds until fragrant. Whisk in the oil, Greek yogurt, lemon juice, vanilla, and eggs until smooth.
- Pour the dry ingredients into the wet and stir with a rubber spatula just until no streaks of flour remain. Do not overmix.
- Toss the blueberries with 1 teaspoon flour to prevent sinking. Gently fold them into the batter with three or four turns of the spatula.
- Scrape the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, loosely tenting with foil after 45 minutes if browning too fast. The loaf is done when a toothpick inserted in the center comes out with only a few moist crumbs.
- Let the loaf cool in the pan on a wire rack for 10 minutes. Use the parchment handles to lift it out and cool completely on the rack before slicing.
Notes
For the best texture, don't skip blotting the zucchini—excess moisture leads to a soggy center. Use room temperature eggs to ensure a smooth emulsion. Measure flour by spooning and leveling to avoid a dry loaf. The loaf keeps covered at room temperature for 3-4 days, refrigerated for up to 5, and freezes beautifully wrapped for 3 months. Reheat slices in the microwave for 10-15 seconds or toast in a skillet.