Print

Moist Blueberry Lemon Zucchini Bread Recipe with Cream Cheese Swirl

moist blueberry lemon zucchini bread - featured image
Print Recipe

A moist and flavorful zucchini bread bursting with fresh blueberries and bright lemon zest, enhanced by a luscious cream cheese swirl for a rich, silky texture.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • 1 cup (150g) fresh or frozen blueberries
  • Zest of 1 lemon (about 1 tablespoon)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred 1 ½ cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon if using. Set aside.
  4. In another bowl, beat 1 cup granulated sugar and 2 large eggs until light and fluffy (about 2 minutes). Add ½ cup vegetable oil and 1 teaspoon vanilla extract, mixing until smooth. Stir in the lemon zest.
  5. Gently fold the squeezed zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet, folding carefully to avoid overmixing. Stop mixing once flour is no longer visible.
  7. Fold in 1 cup fresh or frozen blueberries carefully to avoid breaking them.
  8. In a medium bowl, beat 8 ounces softened cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla, and 1 large egg until smooth and creamy.
  9. Pour half of the zucchini bread batter into the prepared pan. Dollop half of the cream cheese mixture evenly on top. Repeat layers with remaining batter and cream cheese. Using a knife or skewer, gently swirl the two batters together to create a marbled effect.
  10. Bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. Tent with foil if the top browns too quickly.
  11. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not over-squeeze the zucchini to keep moisture balance. Use room temperature ingredients for best mixing. Fold blueberries gently to avoid color bleeding. Soften cream cheese well to prevent lumps in the swirl. Cool bread completely before slicing to prevent crumbling. If top browns too fast, tent with foil halfway through baking.

Nutrition

Keywords: blueberry zucchini bread, lemon zucchini bread, cream cheese swirl, moist zucchini bread, summer bread, easy baking, quick bread

Find it online: https://bitesienna.com/moist-blueberry-lemon-zucchini-bread-recipe-with-cream-cheese-swirl-easy-and-perfect/