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Moist Lemon Blueberry Zucchini Loaf Cake

moist lemon blueberry zucchini loaf cake - featured image
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A bright and tender loaf cake bursting with fresh lemon zest and juicy blueberries, enriched with moist grated zucchini for a soft crumb and a delicate sugar crust.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar (150 g)
  • ½ cup unsalted butter, melted and slightly cooled (115 g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1½ cups grated zucchini, squeezed dry (about 1 medium zucchini, 150 g)
  • 1 cup fresh blueberries (150 g)
  • Optional: 2 tbsp turbinado sugar or coarse sugar for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk granulated sugar and melted butter until blended. Add eggs one at a time, whisking after each. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Fold the drained zucchini into the wet mixture gently. Toss blueberries in a tablespoon of flour and fold them in carefully.
  6. Pour wet ingredients into dry ingredients and fold together with a spatula until no flour streaks remain. Avoid overmixing.
  7. Spoon batter into prepared loaf pan and smooth the top. Sprinkle turbinado or coarse sugar on top if using.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool loaf in pan on a rack for 15 minutes, then remove from pan and cool completely on the rack.

Notes

Squeeze out excess moisture from zucchini to prevent soggy loaf. Toss blueberries in flour before folding to prevent sinking. Tent with foil if edges brown too quickly. For gluten-free, substitute flour with gluten-free blend. For dairy-free/vegan, use coconut oil and flax eggs.

Nutrition

Keywords: lemon blueberry zucchini loaf, lemon zucchini bread, blueberry loaf cake, moist zucchini cake, easy loaf cake, homemade treat, quick bread

Find it online: https://forkifyfun.com/moist-lemon-blueberry-zucchini-loaf-cake-recipe-easy-homemade-treat/