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Moist Blueberry Lemon Zucchini Bread Recipe with Cream Cheese Swirl

moist blueberry lemon zucchini bread - featured image
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A moist and tender zucchini bread bursting with fresh blueberries and bright lemon zest, featuring a luscious cream cheese swirl. Perfect for breakfast, snacks, or a light dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (can swap with almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (150g) zucchini, grated and squeezed dry
  • 1 cup (150g) fresh or frozen blueberries
  • For the Cream Cheese Swirl:
  • 4 ounces (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper.
  2. Grate 1 ½ cups zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.
  5. Gradually fold the dry ingredients into the wet mixture gently; do not overmix.
  6. Fold in the grated zucchini and blueberries carefully to avoid breaking the berries.
  7. In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  8. Pour half the batter into the loaf pan, dollop half the cream cheese mixture on top, and swirl gently with a knife or skewer.
  9. Repeat with remaining batter and cream cheese mixture for a marbled effect.
  10. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if top browns too fast.
  11. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent sogginess. Toss blueberries in flour before folding to prevent sinking. Use room temperature eggs and cream cheese for smooth batter. Do not overmix to keep bread tender. Check bread starting at 50 minutes as ovens vary. Tent with foil if top browns too quickly.

Nutrition

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

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