Description
Blueberry Lemon Zucchini Bread is a delightful treat that marries the sweetness of ripe blueberries with the bright zest of lemon and the subtle earthiness of zucchini. This moist, flavorful quick bread is perfect for breakfast or as an afternoon snack, guaranteed to impress with its vibrant colors and inviting aroma. Each slice offers a taste of summer, making it an irresistible addition to your baking repertoire.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup grated zucchini (about 1 medium zucchini)
- Zest of 1 lemon
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/3 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In another bowl, beat eggs and sugar until creamy. Stir in grated zucchini, vegetable oil, and lemon zest.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Carefully fold in blueberries to prevent bursting.
- Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean. Allow cooling before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg