If you’re searching for a baking recipe that’s bursting with summer flavor, look no further than this moist and fluffy blueberry lemon zucchini bread. This wholesome loaf combines fresh zucchini, juicy blueberries, and a zesty lemon twist to create a quick bread that’s perfect for breakfast, brunch, or a snack on the go. Plus, it’s a sneaky way to eat your veggies!

What makes this bread so irresistibly moist? It’s all thanks to the magic of zucchini and a few other essential ingredients. Zucchini’s high water content adds moisture without overpowering flavor. It’s also packed with nutrients – check out the nutritional value of zucchini as confirmed by the USDA. Alongside that, blueberries not only add bursts of fruity flavor, they’re loaded with antioxidants and may support heart health, according to Harvard Health.

Even better, this bread uses a classic quick bread method. For those who want to master their technique, this guide to quick bread baking is a fantastic deep dive into tips and techniques for success. Now let’s break down what you’ll need to make this must-try recipe at home.

What You’ll Need

Here’s a rundown of the ingredients and tools to gather before you start baking:

Ingredients

1 cup grated zucchini (no need to peel)
1 cup fresh blueberries (or frozen, see tips below)
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ cup vegetable oil or melted coconut oil
½ cup sugar (can sub coconut sugar)
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
½ cup Greek yogurt or sour cream

Tools

Mixing bowls (medium and large)
Whisk and spatula
Microplane or zester
Box grater for zucchini
Loaf pan (8×4 or 9×5)
Parchment paper (optional, for easy release)

How to Prepare Your Ingredients

Before you start mixing:

Grate the zucchini and gently squeeze out excess moisture using a clean towel.
Zest your lemon first, then juice it – it’s easier that way!
If using frozen blueberries, toss them in 1 tablespoon of flour to prevent sinking.
Whisk the dry ingredients separately from the wet ingredients before combining.

Step-by-Step Instructions

Follow these steps for perfectly fluffy zucchini bread every time:

Preheat oven to 350°F (175°C). Grease or line your loaf pan.
In a large bowl, whisk together oil, sugar, eggs, lemon zest, lemon juice, and vanilla until well combined.
Stir in the yogurt and grated zucchini.
In another bowl, mix flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Gently fold in blueberries with a spatula.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Why Is This Bread So Moist and Fluffy?

The zucchini locks in moisture without making the bread soggy.
Using Greek yogurt adds both tenderness and a slight tang.
Folding the blueberries gently preserves their texture and keeps the crumb light.
Avoid overmixing — it develops gluten and results in dense bread.

Easy Customizations

Want to personalize your bread? Try these variations:

Vegan: Use flax eggs, plant-based yogurt, and maple syrup
Gluten-Free: Swap in 1:1 gluten-free flour blends
Crunchy Texture: Add chopped walnuts or slivered almonds
Extra Flavor: Mix in 1 tablespoon of poppy seeds or coconut flakes

Serving Suggestions

Serve this loaf:

Warm with a pat of butter or cream cheese
Sliced and toasted for breakfast
Drizzled with lemon glaze for a sweeter finish
Alongside coffee or tea at brunch

Storage & Freezing Tips

To keep your bread tasting fresh:

Room Temp: Store in an airtight container for up to 3 days
Fridge: Keeps well for up to a week
Freezer: Wrap slices or whole loaf in plastic and foil, freeze for up to 3 months

To thaw, let sit at room temp or reheat slices in a toaster oven.

Troubleshooting Common Issues

Soggy center or dense loaf?

Make sure zucchini is properly drained
Don’t overmix the batter
Use fresh baking powder and soda

Berries sinking to the bottom?

Coat blueberries with a bit of flour before folding into batter

Bread sinks in the middle?

It may be underbaked or overmixed
Let it cool gradually and avoid opening the oven door too early

Nutrition Highlights

Each slice (based on 10 slices):

Calories: ~180–220
Protein: 4–5g
Fiber: 2–3g
Rich in Vitamin C and antioxidants
Contains healthy fats from oil and yogurt

FAQs

Can you taste the zucchini?
Not at all! It melts into the batter and adds moisture without changing the flavor.

Do you need to peel the zucchini?
Nope! The skin is tender and full of nutrients. Just wash and grate.

Can I use frozen blueberries?
Yes — just don’t thaw them. Toss them in a bit of flour and fold in gently.

How do I stop my bread from getting soggy?
Drain the zucchini and make sure it’s fully baked. Let it cool on a wire rack.

Why did my bread sink in the middle?
This could be due to underbaking or too much liquid. Check your zucchini moisture and bake until a tester comes out clean.

Final Thoughts

This moist and fluffy blueberry lemon zucchini bread is a wonderful way to enjoy garden zucchini and fresh fruit in one delicious bite. Whether you’re baking for guests or meal-prepping your week, it’s sure to become a go-to recipe you’ll return to every season.