Lemon Blueberry Zucchini Bread

Dana Ramsey


I absolutely love cooking with fresh veggies and zucchini is one of my favorites as you can use it in sweet and savory dishes!


☆☆☆☆☆ 0 votes

Depends on how thick you slice the loaves
40 Min
1 Hr 10 Min


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  • 3
  • 1 c
    canola oil
  • 3 tsp
    vanilla extract
  • 21/4 c
    white sugar
  • 2 c
    shredded zucchini
  • 3 c
    all purpose flour
  • 1 tsp
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 Tbsp
  • 1 pt
    fresh blue berries
  • ·
    zest of half a lemon

How to Make Lemon Blueberry Zucchini Bread


  1. Preheat oven to 350° and lightly grease 2 loaf pans
  2. In a large bowl beat eggs, oil, vanilla and sugar. (I did this by hand), fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and the cinnamon (did one cup at a time and then added the salt, baking powder, baking soda and cinnamon to the last cup of flour). Gently fold in the blueberries and transfer the batter to your loaf pans.
  3. Bake for about an hour and ten minutes. The time may vary depending on your oven. Just check it and if a knife inserted in the center comes out clean its done. Cool for 25 minutes on a rack and then remove from pans and finish cooling on the rack.

Printable Recipe Card

About Lemon Blueberry Zucchini Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

Show 4 Comments & Reviews

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