Lemon Blueberry Zucchini Bread
Blueberry and lemon are a classic combination and when you add zucchini, you get a delicious new twist on traditional bread. Zucchini is easy to find in the market, and if you’ve grown it in your own garden, this is one of the best ways to use it.
Ingredients
- 1 cup grated zucchini
- 1 cup blueberries
- 2 cups all-purpose or gluten-free flour
- ¾ cup sugar
- ½ cup sour cream
- ½ cup oil or melted butter
- 2 eggs
- Zest and juice of 1 lemon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup powdered sugar for glaze
Instructions
- Preheat oven to 350°F and prepare loaf pan.
- Mix wet ingredients until smooth.
- Stir dry ingredients separately, then combine.
- Fold in zucchini and blueberries gently.
- Bake 50–60 minutes until set.
- Pour lemon glaze over warm loaf and cool before slicing.