Can you use frozen blueberries in zucchini bread?

Yes. Use them straight from the freezer—don’t thaw. Toss with flour to prevent sinking.

Do you have to peel zucchini before grating it for bread?

No. The skin is thin, soft, and adds texture and color. Just wash it well and grate.

How to make zucchini bread not soggy?

Drain and lightly squeeze the zucchini. Don’t overmix or underbake, and let it cool on a rack.

Should you squeeze water out of zucchini for bread?

Yes. Excess water leads to soggy texture. Squeeze until just damp.

Lemon Blueberry Zucchini Bread That’s Moist and Full of Flavor

Name: Lemon Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 large eggs; ½ cup canola oil; ⅔ cup sugar; ½ cup buttermilk; 2 tablespoons fresh lemon juice (about one lemon); Zest from one lemon; 1 cup zucchini, shredded and drained; ¾ cup blueberries (fresh or frozen, not thawed); 1 cup powdered sugar, sifted; 2 tablespoons fresh lemon juice or milk

Ingredients

Scale

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 large eggs

½ cup canola oil

⅔ cup sugar

½ cup buttermilk

2 tablespoons fresh lemon juice (about one lemon)

Zest from one lemon

1 cup zucchini, shredded and drained

¾ cup blueberries (fresh or frozen, not thawed)

Lemon Glaze:

1 cup powdered sugar, sifted

2 tablespoons fresh lemon juice or milk

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Instructions

1. Preheat oven to 350°F. Butter and flour a 9×5 loaf pan.

2. Whisk together flour, baking powder and salt. Set aside.

3. Beat eggs with a hand mixer until light yellow.

4. With mixer on low-medium speed, add oil and sugar. Then mix in buttermilk, lemon juice, and zest.

5. Fold in shredded zucchini using a spatula.

6. Add dry ingredients and stir just until combined—do not overmix.

7. Gently fold in blueberries.

8. Pour batter into prepared loaf pan and bake for 45–55 minutes.

9. Cool in pan for 15 minutes. Transfer to wire rack to cool completely.

10. Mix powdered sugar with lemon juice or milk to make glaze.

11. Once bread is fully cooled, drizzle glaze over the top.

Notes

Don’t overmix the batter after adding flour.

Use frozen blueberries straight from the freezer to prevent color bleeding.

Be sure to squeeze the excess moisture out of the zucchini before mixing.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 135mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg