Lemon-Poppy Blueberry Zucchini Bread

If you’re searching for a delightful twist on classic quick breads, look no further than this Lemon-Poppy Blueberry Zucchini Bread. It’s a vibrant, moist loaf bursting with fresh blueberries, bright lemon flavor, and a subtle crunch from poppy seeds. The addition of grated zucchini keeps it tender and adds a nourishing touch without overpowering the sweetness. This bread is perfect for breakfast, a snack, or even dessert paired with a cup of tea or coffee.

Why This Recipe Is a Must-Try

This Lemon-Poppy Blueberry Zucchini Bread combines the best of several flavor worlds. The juicy blueberries add bursts of natural sweetness, while the lemon zest and juice give it a refreshing citrus zing that wakes up your palate. Poppy seeds add an unexpected texture and nutty flavor, elevating the bread beyond ordinary quick bread territory.

Using zucchini in baked goods is a fantastic way to sneak in some extra veggies without sacrificing taste or texture. The zucchini keeps the loaf incredibly moist and tender, so it stays fresh longer. Plus, the combination of all-purpose and whole wheat flour creates a hearty yet soft crumb that’s satisfying with every bite.

If you love recipes that make the most of fresh seasonal produce, this bread is a winner. It’s a wonderful way to use up zucchini and blueberries when they’re at their peak. For those who enjoy baking with fresh fruit, you might also appreciate the flavor profile in a blueberry pie, which shares the same juicy blueberry burst but in a different form.

Ingredients

• 1 cup grated zucchini
• 1 cup fresh blueberries
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• Zest of 1 lemon
• 2 tablespoons lemon juice

How To Make Lemon-Poppy Blueberry Zucchini Bread

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. Grate your zucchini finely, then gently pat it with a paper towel to remove excess moisture—this helps prevent the bread from becoming soggy.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice to infuse the batter with bright citrus notes.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and poppy seeds. This ensures even distribution of the rising agents and seeds throughout the bread.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can make the bread tough. Finally, fold in the grated zucchini and fresh blueberries, distributing them evenly throughout the batter.

Step 5: Bake Your Bread

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the bread after 50 minutes — ovens vary, and you don’t want to overbake.

Step 6: Cool and Serve

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and helps the loaf set properly. Slice and enjoy your delicious Lemon-Poppy Blueberry Zucchini Bread with a spread of butter or a drizzle of honey for an extra touch of sweetness.

Expert Tips

• Use fresh, firm zucchini for the best texture. Avoid zucchini that is overly soft or watery.
• Lightly pat grated zucchini with a paper towel to remove excess moisture and keep the bread from becoming soggy.
• Don’t overmix the batter to ensure a tender crumb; mix just until the ingredients are combined.
• For evenly distributed blueberries, toss them with a tablespoon of flour before folding into the batter to prevent sinking.
• Make sure to zest only the yellow part of the lemon to avoid bitterness from the pith.
• For a nuttier flavor and extra nutrition, try substituting half the vegetable oil with melted coconut oil.
• This bread pairs perfectly with a good Zucchini Bread if you want to try a simpler version or gift a variety to family and friends.

Variations and Customizations

• Nutty Twist: Add 1/2 cup chopped walnuts or pecans for crunch.
• Gluten-Free: Substitute the flours with a gluten-free baking blend.
• Vegan Version: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use a neutral oil like canola.
• Extra Citrus: Add a teaspoon of orange zest for a citrus medley.
• Sweet Topping: Sprinkle a cinnamon-sugar mixture on top before baking for a sweet crust.
• Chocolate Lover: Toss in 1/2 cup mini chocolate chips along with the blueberries.

How to Store Leftovers

To keep your Lemon-Poppy Blueberry Zucchini Bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, wrap the cooled loaf tightly in plastic wrap and place it in the refrigerator; it will stay fresh for up to one week. You can also freeze the bread by wrapping it in plastic wrap and then aluminum foil, where it will last for up to three months. Thaw overnight in the refrigerator or at room temperature before enjoying.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but be sure to thaw and drain them well to avoid adding excess moisture to the batter. Tossing them in a little flour before folding in will help prevent them from sinking.

Do I need to peel the zucchini?

No need to peel the zucchini. The skin adds color and nutrients to the bread. Just wash thoroughly before grating.

Can I make muffins instead of a loaf?

Absolutely! Pour the batter into a lined muffin tin and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean.

What can I substitute for vegetable oil?

You can use melted coconut oil, canola oil, or light olive oil. Avoid strong-flavored oils that may overpower the lemon and blueberry flavors.

Conclusion

This Lemon-Poppy Blueberry Zucchini Bread is a wonderful harmony of fresh, bright, and wholesome flavors that will quickly become a favorite in your baking repertoire. With its moist texture, subtle sweetness, and vibrant bursts of blueberry and lemon, it’s a versatile treat perfect for any time of day. Whether you’re enjoying it fresh from the oven or sliced and toasted the next morning, this quick bread is sure to impress family and friends alike. Give it a try and savor the delightful balance of fruity freshness and wholesome goodness!

Share on Pinterest