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Lemon Blueberry Zucchini Bread

easy lemon blueberry zucchini bread
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This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don’t like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!

Ingredients

Scale
  • 2/3 cup sugar (feel free to cut back to 1/2 cup)
  • 2 eggs
  • 1/2 cup oil (I use avocado oil)
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini (squeeze gently to remove some of the moisture)
  • 2 cups flour (i use AP or white whole wheat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 cup blueberries (fresh or frozen)
  • zest from one lemon + 1 Tbsp lemon juice, optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine sugar, eggs, oil, buttermilk, vanilla and shredded zucchini and mix well.
  3. Add flour, baking powder, baking soda and a pinch of salt and stir to combine.
  4. Gently stir in blueberries and lemon juice and zest, if using.
  5. Pour into loaf pan lined with parchment paper and bake 50 minutes or until a toothpick inserted in the middle comes out clean.
  6. Optional – let cool completely and combine 1 cup powdered sugar with 1 Tbsp lemon juice to make a glaze and pour over the loaf.

Notes

The lemon flavor is optional in this recipe. Feel free to add the zest or leave it out. For a stronger flavor, add one Tbsp lemon juice to the batter, add extra zest or top with lemon glaze.

If you don’t like big blobs of blueberries in your bread, use frozen wild blueberries. They’re smaller!

Find it online: https://www.theleangreenbean.com/lemon-blueberry-zucchini-bread/