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Moist Gluten-Free Blueberry Zucchini Bread Recipe with Lemon Zest

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A moist and vibrant gluten-free zucchini bread bursting with fresh blueberries and a refreshing zing of lemon zest, perfect for spring and easy to make.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
  • 1 1/2 cups gluten-free all-purpose flour (blend with xanthan gum recommended)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup coconut sugar (or brown sugar)
  • 2 large eggs, room temperature
  • 1/3 cup olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon zest (from about 1 lemon)
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Instructions

  1. Grate 2 medium zucchinis using a box grater or food processor. Transfer the grated zucchini to a clean kitchen towel and squeeze firmly to remove excess water. (About 5 minutes)
  2. Preheat oven to 350°F (175°C). Grease a loaf pan (8×4 inch or 9×5 inch) or line with parchment paper. (5 minutes)
  3. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon until well combined. (3 minutes)
  4. In a separate bowl, beat eggs with olive oil, coconut sugar, vanilla extract, and lemon zest until smooth and slightly fluffy. (4 minutes)
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. (2 minutes)
  6. Fold in squeezed zucchini and blueberries carefully to avoid breaking them. (2 minutes)
  7. Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too fast. (50-60 minutes)
  8. Let bread cool in pan for 15 minutes, then transfer to a cooling rack to cool completely. (15 minutes)

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Fold blueberries gently to prevent color bleeding. If blueberries sink, toss them in gluten-free flour before folding. Tent bread with foil if browning too fast. Use fresh lemon zest for best flavor. For vegan adaptation, replace eggs with flax eggs and use coconut oil.

Nutrition

Keywords: gluten-free, zucchini bread, blueberry bread, lemon zest, spring recipe, moist bread, healthy baking, dairy-free option

Find it online: https://bakebelle.com/moist-gluten-free-blueberry-zucchini-bread-recipe-with-lemon-zest-easy-and-perfect-for-spring/