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Moist Blueberry Zucchini Bread Recipe with Lemon Cream Cheese Swirl

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A moist and flavorful zucchini bread with juicy blueberries and a tangy lemon cream cheese swirl, perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup (150g) fresh or frozen blueberries
  • 4 oz (115g) cream cheese, softened
  • ⅓ cup (40g) powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 large egg yolk

Instructions

  1. Grate the zucchini using the fine side of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside. Keep frozen blueberries frozen and do not thaw.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, whisk sugar and vegetable oil until slightly combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. Gradually add dry ingredients to wet mixture, folding gently to avoid overmixing. Fold in grated zucchini and blueberries carefully.
  5. In a small bowl, beat softened cream cheese with powdered sugar, lemon zest, lemon juice, and egg yolk using an electric mixer until smooth and slightly fluffy.
  6. Pour half of the batter into a greased 9×5-inch loaf pan. Dollop half of the cream cheese mixture over the batter and gently swirl with a butter knife or skewer. Repeat with remaining batter and cream cheese mixture, swirling again.
  7. Bake in a preheated oven at 350°F (175°C) 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 quickly.
  8. Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Do not overmix batter to keep bread tender. Toss frozen blueberries in flour before folding to prevent bleeding. Use a thin knife or skewer to swirl cream cheese gently. Tent bread with foil if browning too fast. Let bread cool completely before slicing for clean cuts. Lining loaf pan with parchment paper helps with removal.

Nutrition

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

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