why make this recipe
Lemon Blueberry Zucchini Bread is a delightful treat that combines fresh flavors and moist texture, making it a perfect snack or breakfast item. This recipe is great for using up extra zucchini from your garden or the store. The bright notes of lemon pair beautifully with juicy blueberries, creating a bread that is both refreshing and satisfying. It’s an easy way to sneak in some veggies while enjoying a sweet treat!
how to make Lemon Blueberry Zucchini Bread
Ingredients:
- 1 large egg
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (divided)
- 1 teaspoon baking powder
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 cup zucchini (shredded)
- 1 1/4 cups fresh blueberries
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- small pinch salt
Directions:
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and set it aside.
- Cut the ends off the zucchini, then grate it using a box grater or food processor. Drain well, squeezing out any excess moisture with a clean dish towel.
- In a medium mixing bowl, add the egg, sugar, oil, plain Greek yogurt, and vanilla extract. Fold in 1 1/2 cups of the flour and all of the baking powder. Stir just until combined, being careful not to overmix. Then, add the grated zucchini, lemon zest, and lemon juice.
- In a small bowl, place the blueberries and sprinkle the remaining 1/4 cup of flour over them. Gently toss to coat. Add the blueberries to the batter, stirring just to combine.
- Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until golden and a toothpick inserted in the center comes out clean (crumbs are okay, but no wet batter). If the top browns too quickly, tent the loaf with aluminum foil and continue baking for a few more minutes.
how to serve Lemon Blueberry Zucchini Bread
Lemon Blueberry Zucchini Bread can be served warm or at room temperature. Slice it into thick pieces and enjoy it on its own, or spread a little butter or cream cheese for added richness. It’s perfect with a cup of coffee or tea, making it a great option for breakfast or an afternoon snack.
how to store Lemon Blueberry Zucchini Bread
To store Lemon Blueberry Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, place it in an airtight container or wrap it well and freeze it for up to three months. When you’re ready to eat it, simply thaw it at room temperature.
tips to make Lemon Blueberry Zucchini Bread
- Make sure to squeeze as much moisture out of the zucchini as possible to avoid a soggy bread.
- Use fresh blueberries for the best flavor and texture; frozen berries can be used but may alter the bread’s moisture level.
- Feel free to adjust the lemon zest and juice to your taste for a more or less intense lemon flavor.
- To add a crunchy topping, sprinkle some chopped nuts or oats on top of the batter before baking.
variation
You can swap out blueberries for other berries like raspberries or strawberries to create different flavors. Adding nuts like walnuts or pecans can also enhance the texture. For a spiced version, consider adding cinnamon or nutmeg.
FAQs
1. Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute. The taste will be slightly different, but it will still be delicious.
2. How do I know when the bread is done baking?
The bread is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs attached.
3. Can I use a different type of yogurt?
You can use any plain yogurt, such as vanilla or unsweetened coconut yogurt, but keep in mind that it may change the flavor slightly.
