Lemon-Poppy Blueberry Zucchini Bread
This Lemon-Poppy Blueberry Zucchini Bread is bursting with fresh blueberries, bright lemon, and moist zucchini for a delicious quick bread treat.
Servings: 8 servings
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
- 1 lemon zest
- 2 tablespoons lemon juice
Instructions
Prepare Your Ingredients
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. Grate zucchini finely and gently pat with a paper towel to remove excess moisture.
Mix the Wet Ingredients
- In a large mixing bowl, whisk granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract, lemon zest, and lemon juice.
Combine the Dry Ingredients
- Sift together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and poppy seeds in a separate bowl.
Bring It All Together
- Gradually fold dry ingredients into the wet mixture until just combined. Fold in grated zucchini and fresh blueberries evenly.
Bake Your Bread
- Pour batter into prepared loaf pan and smooth the top. Bake 50-60 minutes until a toothpick comes out clean. Check after 50 minutes to avoid overbaking.
Cool and Serve
- Cool bread in pan for 10 minutes, then transfer to wire rack to cool completely. Slice and serve with butter or honey if desired.
Equipment
- 9x5-inch loaf pan
- Mixing Bowl
- Whisk
- Spatula
- Wire Rack
- Grater
Notes
- Use fresh, firm zucchini and pat dry to avoid sogginess.
- Don’t overmix the batter to keep the bread tender.
- Toss blueberries with flour before adding to prevent sinking.
- Store bread airtight at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.