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One Bowl Lemon Blueberry Zucchini Bread

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This easy one-bowl lemon blueberry zucchini bread is moist, tender, and bursting with bright citrus flavor and juicy blueberries. A simple, crowd-pleasing quick bread that’s perfect for using up summer zucchini.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • ⅓ cup (80ml) vegetable oil (canola or avocado oil work too)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), gently squeezed
  • 1 cup fresh or frozen blueberries (if frozen, toss in 1 tablespoon flour)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. You should have about 1 cup of shreds. Place in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture—damp, not dripping. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
  4. Add the sugar and lemon zest. Use your fingers to rub the zest into the sugar for about 30 seconds to release the lemon oils.
  5. Make a well in the center of the dry ingredients. Add the lemon juice, vegetable oil, eggs, and vanilla extract. Stir with a whisk or spatula until just combined. A few lumps are fine—do not overmix.
  6. Fold in the grated zucchini gently with a spatula until evenly distributed.
  7. Fold in the blueberries (tossed in flour if frozen) with just a few strokes. The batter will be thick and slightly lumpy.
  8. Pour the batter into the prepared loaf pan and spread evenly with a spatula. The pan should be about two-thirds full.
  9. Bake for 50-60 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (after about 40 minutes), tent loosely with foil.
  10. Cool in the pan for 10 minutes. Use the parchment overhang to lift the bread out and transfer to a wire rack. Cool completely before slicing.

Notes

Do not overmix the batter—a few lumps are fine. Handle zucchini gently: squeeze out excess moisture but don’t wring dry. Use room temperature eggs for best results. Let bread cool completely before slicing to prevent crumbling. For a lemon glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over cooled bread.

Nutrition

Keywords: zucchini bread, lemon blueberry bread, one bowl recipe, summer baking, quick bread, easy zucchini bread

Find it online: https://gleefulfork.com/one-bowl-lemon-blueberry-zucchini-bread-easy-homemade-recipe/