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Lemon blueberry zucchini bread slice on white plate, golden crust with blueberries and green zucchini flecks, moist crumb.

Lemon Blueberry Zucchini Bread

This bright, tender loaf stays moist without getting soggy thanks to a simple salting trick. Lemon and blueberry make it perfect for spring baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 10
Calories 285 kcal

Equipment

  • Box grater or food processor
  • Clean Kitchen Towel
  • 9x5-inch loaf pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Wire Rack

Ingredients
  

Zucchini Prep

  • 1 medium zucchini (about 1 1/2 cups grated)
  • 1/2 teaspoon salt (for salting zucchini)

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon flour (for tossing blueberries)

Wet Ingredients

  • 1/2 cup neutral oil (avocado or canola)
  • 2/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 1 cup fresh or frozen blueberries

Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Grate the zucchini using the large holes of a box grater. Toss with 1/2 teaspoon salt and let sit in a colander for 10 minutes. Then transfer to a clean dish towel and wring out every drop of liquid. Set aside.
  • Preheat oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  • In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  • In a medium bowl, whisk together 1/2 cup neutral oil, 2/3 cup granulated sugar, 1 large room-temperature egg, 1 teaspoon vanilla extract, and the zest of one lemon. Stir in the squeezed-dry zucchini.
  • Pour the wet ingredients into the dry. Fold gently with a rubber spatula until just combined. In a small bowl, toss 1 cup blueberries with 1 tablespoon flour, then fold them into the batter carefully. Do not overmix.
  • Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you hit a blueberry, test in a different spot.
  • Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. For the glaze, whisk together 1/2 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth. Drizzle over the warm loaf. Let set for 15 minutes before slicing.

Notes

Chef's Tips: Squeeze the zucchini thoroughly — any excess water will make the bread gummy. Room temperature ingredients help the loaf rise higher. If testing doneness with a toothpick, avoid hitting a blueberry as it will give a false wet reading. This loaf keeps well at room temperature for 3 days or in the fridge for 5. Freeze unglazed for up to 3 months; thaw and glaze fresh.
Keyword lemon blueberry zucchini bread, spring baking, zucchini bread