Lemon Blueberry Zucchini Bread is a simple quick bread packed with fresh blueberries, shredded zucchini and plain Greek yogurt to keep it moist. A light lemony glazes finishes the bread.
Course: Breakfast, Dessert
Keyword: easy lemon blueberry bread
1 1/4cupflour+ 3 tablespoons divided
¼cupplain Greek yogurt
2teaspoonsgrated lemon zest
1 teaspoonvanilla extract
1cupshredded zucchini drained
2 tablespoonslemon juice
Preheat the oven to 350° and grease a loaf pan.
Grate the zucchini using a box grater on one of the smaller holes, then drain the zucchini in a clean dish towel squeezing out any excess water.
In a medium bowl, whisk 1 cup of the flour, sugar and baking powder together.
Add the yogurt, egg, lemon zest and juice, vanilla, (drained) zucchini and vegetable oil, stirring to combine.
In a separate bowl, toss blueberries in the remaining 1/4 cup of flour and once they’re coated, add the berries and flour to the batter, gently folding in without overmixing.
Pour the batter into the prepared loaf pan and bake 55 minutes then tent the loaf pan with aluminum foil and continue baking 12-15 more minutes until a toothpick inserted in the center comes out clean.
Whisk the glaze ingredients together to the desired consistency and once the bread has completely cooled, drizzle it over the top. NOTE: use as much or as little of the glaze as you'd like.