Lemon Blueberry Zucchini Bread: A Wonderful 911 Recipe

Hey there, friends! Savana here from 911Recipes. You know, some recipes just feel like sunshine in a loaf pan. This is definitely one of those. It s got that lovely bright zing from the lemon, sweet pops of blueberry, and a secret ingredient that keeps it incredibly moist zucchini! Don t worry, you won t taste the zucchini, just the amazing texture it adds. It s a little bit of magic, really.

This bread brings back such cozy kitchen memories for me. It s the kind of easy comfort food I love to share with you all. Just like my grandma taught us, it doesn t need to be complicated to be absolutely delicious. This Lemon Blueberry Zucchini Bread is a perfect example!

Why You ll Love This Lemon Blueberry Zucchini Bread

I just know you re going to fall in love with this bread! It s become a real favorite in our house, and for good reason. Here s why I think you ll adore this Lemon Blueberry Zucchini Bread too:

• It s surprisingly easy to whip up, perfect even on a busy day.
• The grated zucchini works wonders, making every slice incredibly tender and moist.
• You get that cheerful burst of bright lemon flavor mixed with sweet blueberries. It s such a happy combination!
• It s a fantastic way to use up all that beautiful zucchini from your garden or the farmer s market.
• That balance of sweet and tart? Just perfect. Not too much of either.

Gather Your Ingredients for Lemon Blueberry Zucchini Bread

Okay, let s get everything ready! One of the best things about this Lemon Blueberry Zucchini Bread is that it uses pretty simple ingredients you probably already have in your pantry. Here s what you ll need:

• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of melted unsalted butter
• 1 1/2 cups of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of plain yogurt or sour cream (this really helps with moisture!)
• 2 cups of grated zucchini, make sure to squeeze it really dry!
• 1 cup of fresh blueberries
• Zest from 1 to 2 lemons, depending on how much lemon punch you like!

Equipment You ll Need

Before we start mixing, let s make sure you have the right tools handy. You don t need anything fancy for this Lemon Blueberry Zucchini Bread, just the basics:

• A standard 9×5 inch loaf pan
• A couple of mixing bowls, one medium and one large
• A whisk
• Measuring cups and spoons
• A grater for the zucchini

How to Prepare Lemon Blueberry Zucchini Bread

Alright, let s get baking! Making this Lemon Blueberry Zucchini Bread is pretty straightforward. Just follow these steps, and you ll have a delicious loaf cooling on your counter before you know it.

First things first, preheat your oven to 350 °F (175 °C). While it s warming up, take your 9×5 inch loaf pan and give it a good greasing. I like to use a little butter or cooking spray, then dust it lightly with flour. This helps make sure your beautiful bread doesn t stick.

In that medium bowl we talked about, whisk together your dry ingredients: the flour, baking soda, baking powder, and salt. Just a quick whisk to combine them nicely.

Now, grab your larger bowl. Pour in the melted butter and the granulated sugar. Whisk these together until they re well combined and look a little sandy. It doesn t need to be perfectly smooth yet.

Add your eggs to the butter and sugar mixture, one at a time. Whisk well after you add each egg. This helps everything emulsify and gives you a better texture. Stir in the vanilla extract too.

Here s where we bring the wet and dry together. You want to alternate adding the dry ingredients and the yogurt or sour cream to the wet mixture. Start with some of the dry, mix just until it s almost combined, then add some yogurt, mix a little, and keep going. End with the dry ingredients. The key here is to mix until *just* combined. Overmixing can make your bread tough, and we want it tender!

Now for the good stuff! Gently fold in the grated zucchini that you squeezed dry, the fresh blueberries, and the lovely lemon zest. Be careful not to mash the blueberries too much. Just fold them in until they are evenly distributed throughout the batter.

Pour this beautiful batter into your prepared loaf pan. Spread it out evenly with a spatula so it bakes up nicely.

Pop the pan into your preheated oven. It will need to bake for about 50 to 60 minutes. You ll know it s done when a toothpick inserted into the center comes out clean. If the top starts browning too quickly, you can loosely tent it with foil.

Once it s baked, take the pan out of the oven and let the bread cool in the pan for about 10 to 15 minutes. This helps it set up. Then, carefully turn it out onto a wire rack to cool completely. Resist the urge to slice it hot! It s much better once it s fully cooled.

If you re using the glaze, whisk together the lemon juice and powdered sugar while the bread cools. Once the bread is completely cool, drizzle that bright glaze over the top. It adds a lovely extra layer of lemon flavor!

Tips for Perfect Lemon Blueberry Zucchini Bread

Making this Lemon Blueberry Zucchini Bread is pretty straightforward, but a few little tricks can make it absolutely perfect every time. I ve learned these over the years, and they really do make a difference!

First, and this is a big one: squeeze that zucchini dry! Seriously, wrap the grated zucchini in a clean kitchen towel or paper towels and wring out as much liquid as you can. Too much moisture means a soggy bread.

Using room-temperature ingredients, especially the eggs and yogurt, helps everything combine more smoothly. It creates a more uniform batter.

Remember how I said not to overmix? It s worth repeating! Just mix until the dry ingredients are barely incorporated. Lumps are okay!

Always do the toothpick test to check for doneness. Insert it into the center; it should come out clean, maybe with a few moist crumbs attached, but no wet batter.

And finally, let your beautiful Lemon Blueberry Zucchini Bread cool completely on a wire rack before slicing. This lets the structure set up properly, giving you nice clean slices.

Lemon Blueberry Zucchini Bread Variations

While this Lemon Blueberry Zucchini Bread is pretty perfect as is, it s also super forgiving and open to fun variations! I love playing around with recipes, and this one is great for that.

Want a little crunch? Try folding in about half a cup of chopped walnuts or pecans with the blueberries and zucchini. If you have a sweet tooth, a handful of white chocolate chips would be delicious. You could swap out the blueberries for raspberries or a mix of berries too. And if you re a real lemon lover, feel free to add the zest of two full lemons for an extra bright flavor!

Serving Suggestions

Once your gorgeous Lemon Blueberry Zucchini Bread is baked and cooled, it s time for the best part eating it! How you serve it is totally up to you, but here are a few ways I love it.

It s absolutely delicious just plain, maybe with a cup of coffee or tea. A slice with a little smear of butter is simple perfection. If you want to get a little fancy, cream cheese is always a winner with quick breads. And of course, that bright lemon glaze adds an extra layer of sweet and tart goodness!

Frequently Asked Questions About Lemon Blueberry Zucchini Bread

I get a lot of questions when I share my recipes, and this Lemon Blueberry Zucchini Bread is no exception! Here are some common things people ask me:

Can I use frozen zucchini? Yes, you absolutely can! Just make sure to thaw it completely first, and then squeeze out *even more* moisture than you would with fresh zucchini. Frozen zucchini tends to hold onto more water.

How should I store my Lemon Blueberry Zucchini Bread? Once it s completely cool, wrap the loaf tightly in plastic wrap or aluminum foil. You can keep it at room temperature for about 3 days, or pop it in the refrigerator for up to a week. It stays nice and moist!

Can I turn this into muffins? Totally! Just pour the batter into greased muffin cups. The baking time will be much shorter, probably around 20-25 minutes. Keep an eye on them and use the toothpick test.

What if I don t have yogurt? You can use sour cream instead, as the recipe mentions. They both add that lovely tenderness and moisture to the quick bread.

Nutritional Information

Just a quick note on nutrition for this Lemon Blueberry Zucchini Bread. Please remember that any nutritional values are just estimates. They can change quite a bit depending on the specific ingredients and brands you use. Enjoy your slice!

Share Your Lemon Blueberry Zucchini Bread Creation

I really hope you give this Lemon Blueberry Zucchini Bread a try! It brings so much cheerful flavor and cozy vibes to the kitchen. If you bake it, please come back and tell me how it turned out! Or even better, share a photo on social media and tag me. I absolutely love seeing your creations and hearing what you think. Happy baking!