Description

Blueberry Lemon Zucchini Bread is a delightful and moist loaf that harmoniously blends the sweet juiciness of blueberries with the refreshing zest of lemon and the subtle earthiness of zucchini. Perfect for breakfast, brunch, or as an afternoon snack, this vibrant bread not only satisfies your cravings but also sneaks in some veggies. With its colorful presentation and irresistible flavor, it’s sure to be the highlight of any gathering!

Ingredients

Scale

2 medium zucchinis (grated)
1 cup fresh blueberries
Zest of 1 lemon
2 cups all-purpose flour
½ cup granulated sugar
1 tsp baking powder
2 large eggs
1 tsp vanilla extract
½ tsp salt

Instructions

Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it or lining it with parchment paper.
Grate the zucchinis and squeeze out excess moisture using a clean towel.
In a bowl, whisk together flour, baking powder, and salt; set aside.
In another bowl, mix sugar, eggs, and vanilla until creamy. Stir in grated zucchini and lemon zest.
Fold dry ingredients into the wet mixture until just combined. Gently fold in blueberries.
Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. Allow cooling for ten minutes before transferring to a wire rack.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 9g
Sodium: 120mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For added crunch, consider folding in nuts like walnuts or pecans. You can substitute blueberries with raspberries for a different flavor profile or add spices like cinnamon for extra warmth.