Why make this recipe
Lemon Blueberry Zucchini Bread is a delightful treat that combines the freshness of lemon, the sweetness of blueberries, and the moisture of zucchini. It’s a perfect way to enjoy a healthy snack or a tasty breakfast. This bread is not only delicious but also a great way to use up extra zucchini during the summer months. The citrus zest adds brightness, while the blueberries provide a burst of flavor. Plus, it’s easy to make and sure to please both family and friends.
How to make Lemon Blueberry Zucchini Bread
Ingredients:
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (sifted)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 1 cup grated zucchini (water removed)
- 3/4-1 cup blueberries
- 2 lemons
- 1 cup powdered sugar
Directions:
- Preheat the oven to 350°F. Spray a 9×5″ loaf pan with non-stick cooking spray and set it aside.
- Place the zucchini in a cheesecloth or paper towel and squeeze out all the extra liquid. Let it sit on a paper towel until ready to use.
- In a large bowl, beat the sugar, eggs, and vegetable oil together. Then add the buttermilk and vanilla. Mix until smooth.
- Next, add the flour, baking powder, baking soda, and salt. Stir until combined.
- Fold in the zucchini, blueberries, the zest from 2 lemons, and the juice from 1 lemon.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- Allow it to cool in the pan for about 15 minutes before flipping it onto a cooling rack.
- Once the bread has cooled, whisk together the powdered sugar and juice from 1 lemon, then pour over the top of the bread.
How to serve Lemon Blueberry Zucchini Bread
Lemon Blueberry Zucchini Bread is delicious served warm or at room temperature. You can enjoy it plain or spread with a little butter or cream cheese for added richness. It also makes a wonderful addition to breakfast or brunch tables, perfectly paired with a cup of coffee or tea. For special occasions, consider serving it with fresh fruit or a squeeze of additional lemon juice.
How to store Lemon Blueberry Zucchini Bread
To keep your Lemon Blueberry Zucchini Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. It can also be frozen for up to three months. To thaw, simply leave it out at room temperature.
Tips to make Lemon Blueberry Zucchini Bread
- Ensure that the zucchini is well-drained to avoid a soggy bread.
- You can adjust the amount of blueberries based on your preference. More blueberries will give you a sweeter bread.
- If you want a stronger lemon flavor, increase the zest from the lemons.
- Be careful not to overmix the batter; fold just until combined for a fluffy texture.
Variation
For a twist on this recipe, try adding nuts, such as walnuts or pecans, for added crunch. You can also substitute the blueberries with raspberries or cranberries for a different fruit flavor.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just fold them in gently while the batter is still frozen to prevent them from turning the batter blue.
2. Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it is one that can substitute cup for cup.
3. How can I add more flavor to the bread?
You can add spices like cinnamon or nutmeg for more depth, or enhance the lemon flavor with lemon extract.
4. Is it necessary to squeeze out the liquid from the zucchini?
Yes, removing excess moisture from the zucchini helps keep the bread from becoming too wet and helps maintain the right texture.
Lemon Blueberry Zucchini Bread
Ingredients
Method
- Preheat the oven to 350°F. Spray a 9×5″ loaf pan with non-stick cooking spray and set it aside.
- Place the zucchini in a cheesecloth or paper towel and squeeze out all the extra liquid. Let it sit on a paper towel until ready to use.
- In a large bowl, beat the sugar, eggs, and vegetable oil together. Then add the buttermilk and vanilla. Mix until smooth.
- Add the flour, baking powder, baking soda, and salt. Stir until combined.
- Fold in the zucchini, blueberries, the zest from 2 lemons, and the juice from 1 lemon.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- Allow it to cool in the pan for about 15 minutes before flipping it onto a cooling rack.
- Once the bread has cooled, whisk together the powdered sugar and juice from 1 lemon, then pour over the top of the bread.