Name: Lemon Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups finely grated zucchini (not drained or squeezed); 1 cup all-purpose flour; 1/2 cup almond flour; 3/4 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon; Zest of 1 lemon; 1/2 cup pure maple syrup or honey; 1/3 cup melted coconut oil or vegetable oil; 2 tsp pure vanilla extract; 1 tbsp lemon juice; 1/2 cup plain yogurt (dairy or nondairy); 2 large eggs; 1 cup fresh blueberries (tossed with 1 tsp flour to prevent sinking)

This Lemon Blueberry Zucchini Bread is an absolute treat for anyone who loves a healthier twist on traditional baked goods. Moist, sweet, and packed with fresh blueberries and bright lemon zest, it’s the perfect addition to your breakfast, snack, or dessert lineup. It’s a delicious way to enjoy zucchini while incorporating the refreshing taste of lemon and blueberries.

Ingredients

1 1/2 cups finely grated zucchini (not drained or squeezed)

1 cup all-purpose flour

1/2 cup almond flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Zest of 1 lemon

1/2 tsp cinnamon

1/2 cup pure maple syrup or honey

1/3 cup melted coconut oil or vegetable oil

2 tsp pure vanilla extract

1 tbsp lemon juice

1/2 cup plain yogurt (dairy or nondairy)

2 large eggs

1 cup fresh blueberries (tossed with 1 tsp flour to prevent sinking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and lemon zest.

In another bowl, whisk together the maple syrup (or honey), melted coconut oil (or vegetable oil), vanilla extract, lemon juice, yogurt, and eggs until smooth.

Stir in the grated zucchini until well combined.

Add the dry ingredients to the wet mixture and stir just until combined. Be careful not to overmix.

Gently fold in the flour-coated blueberries.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 10 slices

Variations

Dairy-Free: Simply swap the yogurt for a non-dairy option like almond or coconut yogurt, and use dairy-free butter if you want to go completely dairy-free.

Sweetener Alternatives: If you prefer a different sweetener, feel free to swap out the maple syrup for agave, or use a sugar substitute like stevia if you’re trying to cut back on sugar.

Nuts: I sometimes like to add chopped walnuts or pecans for an extra crunch and a nutty flavor. Just fold them in with the blueberries.

Storage/Reheating

This zucchini bread stores beautifully! I like to keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the bread tightly in plastic wrap and store it in the fridge for up to a week. If you want to keep it for even longer, you can freeze it for up to 3 months. To reheat, just pop a slice in the microwave for 15-20 seconds or warm it up in the oven at 350°F for 5-10 minutes.

FAQs

Can I make this recipe without almond flour?

Yes, you can! If you don’t have almond flour, you can substitute it with more all-purpose flour, though the texture might change a bit. Almond flour helps keep the bread moist and adds a subtle nutty flavor.

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well. I recommend tossing them in a little flour before adding them to the batter to help prevent them from sinking to the bottom of the loaf.

Can I make this bread without eggs?

Yes, if you’re looking for an egg-free version, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a commercial egg replacer.

How do I know when the zucchini bread is done baking?

To check if the bread is done, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready to come out of the oven.

Can I double the recipe to make more bread?

Of course! If you want to make a larger batch, simply double the ingredients and divide the batter between two loaf pans. Just be sure to adjust the baking time accordingly.

Conclusion

This Lemon Blueberry Zucchini Bread is a deliciously healthy twist on a classic recipe. I love how moist it is and how the fresh blueberries and lemon zest make each bite bursting with flavor. It’s the perfect balance of sweet and tangy, and it makes for a wonderful breakfast or snack that I can feel good about eating. Whether you’re looking for a nutritious treat or a new way to enjoy zucchini, this bread is definitely a winner!

Recipe: