Easy Lemon Blueberry Cake Simple Ingredients
Oh, hey there! Come on in, grab a mug. I was just about to tell you about this zucchini bread. It’s not just *any* zucchini bread, mind you. This is the one. The one that disappears in minutes, the one my kids ask for all the time, the one that smells like pure comfort on a Sunday morning. If you’ve ever made zucchini bread that turned out a bit… well, gummy or just bland, I promise this one will change your mind. It’s got this incredible moistness from the zucchini, a perfectly spiced flavor, and a crumb that’s just divine. Think of it like a hug in loaf form, only way tastier. It’s what I whip up when I have a surplus of zucchini from the garden, or honestly, just when I need a little something sweet without the fuss of a full-blown cake. This recipe is my go-to, and I’m so excited to finally share it with you!
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t use yeast and comes together super fast. The “zucchini” part comes from, you guessed it, shredded zucchini! Now, before you wrinkle your nose, hear me out. Zucchini, when baked, adds an unbelievable amount of moisture and a tenderness to baked goods without imparting any strong flavor of its own. It’s like nature’s secret ingredient for the perfect moist crumb. It’s essentially a sweet, spiced quick bread that happens to be loaded with this humble veggie. It’s often compared to banana bread, and in terms of ease and comfort, they’re definitely in the same ballpark. But for me, zucchini bread has this subtle elegance that banana bread sometimes misses. It’s a beautiful way to sneak in some extra greens without anyone even noticing!
Why you’ll love this recipe?
Okay, so why *this* zucchini bread recipe? Let me count the ways! First off, the FLAVOR. It’s perfectly balanced – not too sweet, with just the right amount of warm spices like cinnamon and nutmeg that make it smell absolutely divine while it’s baking. The zucchini keeps it unbelievably MOIST. I mean, we’re talking melt-in-your-mouth texture that doesn’t get dry or crumbly, even days later. And simplicity? It’s a LIFESAVER on busy weeknights or when guests pop over unexpectedly. You basically dump and mix! The ingredients are super budget-friendly too – pantry staples with a fresh zucchini thrown in. What I love most, though, is its VERSATILITY. This isn’t a one-trick pony. You can add nuts, chocolate chips (my personal favorite!), or even a swirl of cream cheese. It’s perfect for breakfast with a cup of coffee, a delightful addition to brunch, or a satisfying after-dinner treat. Honestly, it’s what I reach for when I’m craving something sweet at 10 PM but don’t want to bake a whole cake. It’s that perfect middle ground!
How do you make Zucchini bread?
Quick Overview
This recipe is delightfully straightforward. You’ll whisk together your dry ingredients, mix your wet ingredients, then gently combine them. Fold in your shredded zucchini, pour into a prepared pan, and bake until golden. A simple glaze finishes it off beautifully. It’s a one-bowl wonder for the dry ingredients, and the wet ingredients come together in a flash. The whole process, from gathering ingredients to pulling it out of the oven, is surprisingly quick and painless. You really can’t mess this one up, and that’s half the magic!
Ingredients
For the Main Batter:
All-Purpose Flour: 2 cups. I usually go for unbleached all-purpose flour. If you can find a good quality one, it really makes a difference in the texture.
Granulated Sugar: 1 cup. For sweetness. You can slightly reduce this if you prefer it less sweet, but I find this amount perfect for balancing the zucchini.
Baking Soda: 1 teaspoon. This is crucial for getting that nice rise. Make sure it’s fresh!
Salt: 1/2 teaspoon. Just a little to enhance all the other flavors.
Ground Cinnamon: 1 teaspoon. This is my happy place spice. Feel free to add a pinch of nutmeg or even a tiny bit of ground cloves if you’re feeling adventurous!
Eggs: 2 large. These help bind everything together and add richness. I always let mine come to room temperature for about 30 minutes before I start mixing; it helps them incorporate better.
Vegetable Oil: 1/2 cup. You can use canola or any neutral-flavored oil. Some people swear by melted butter, but oil gives you that unbeatable moisture that lasts.
Vanilla Extract: 1 teaspoon. Pure vanilla extract is key here for that lovely aroma and depth of flavor.
Shredded Zucchini: 1 1/2 cups, packed. This is the star ingredient! Make sure it’s finely shredded. I usually don’t peel it unless the skin is really thick or tough, as the peel adds extra nutrients and color. Squeeze out as much excess moisture as you can!
For the Filling (Optional but Highly Recommended!):
Chopped Walnuts or Pecans: 1/2 cup. Toasted nuts add such a wonderful crunch and nutty flavor.
Chocolate Chips: 1/2 cup. Semi-sweet or dark chocolate chips are fantastic here. My kids always beg for these!
For the Glaze:
Powdered Sugar: 1 cup. Sifted, if you want it super smooth.
Milk or Cream: 2-3 tablespoons. Start with 2 and add more, a teaspoon at a time, until you reach your desired drizzling consistency.
Vanilla Extract: 1/2 teaspoon. For a little extra flavor boost.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven humming at 350°F (175°C). This is the magic temperature for most quick breads. Then, grab a standard 9×5 inch loaf pan. You want to grease it really well and then flour it, or better yet, line it with parchment paper, leaving a little overhang on the sides. This makes it SO much easier to lift the finished loaf out. Trust me, no one wants their beautiful zucchini bread stuck to the pan!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Give it a good whisk for about 30 seconds. This step is important because it evenly distributes the leavening agents (baking soda) and spices, which means you won’t get little pockets of salty or blandness in your bread. It also helps to aerate the flour a bit.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, oil, and vanilla extract until they’re well combined and the mixture is a nice pale yellow. If your eggs aren’t room temperature, you might notice they don’t incorporate as smoothly, but it’s not a deal-breaker. Just keep whisking!
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Now, here’s a little tip: use a spatula or a wooden spoon and mix *just* until combined. A few streaks of flour are totally fine! Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. We want tender and light, remember?
Step 5: Prepare Filling
This is where you get to add your goodies! Gently fold in the shredded zucchini. If you’re adding nuts or chocolate chips, this is the time. Just a few folds to distribute them evenly throughout the batter. Don’t go crazy here; we want them nestled in, not mushed into oblivion.
Step 6: Layer & Swirl
Pour the batter into your prepared loaf pan. If you’re feeling fancy, you can make a little swirl on top with your spatula – it’s mostly for looks but adds a nice touch. Smooth the top so it bakes evenly.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-60 minutes. The best way to check for doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached (not wet batter!), it’s ready. If it’s still gooey, give it another 5-10 minutes and check again. Ovens can be so finicky, so it’s always best to test!
Step 8: Cool & Glaze
Once it’s baked, let the loaf cool in the pan on a wire rack for about 10-15 minutes. Then, carefully lift it out using the parchment overhang (or invert it if you didn’t use parchment) and let it cool completely on the wire rack. This is super important! If you try to glaze a warm loaf, the glaze will just melt and run off. Once it’s fully cooled, whisk together your powdered sugar, milk/cream, and vanilla for the glaze. Drizzle it over the top. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a bit more powdered sugar.
Step 9: Slice & Serve
Once the glaze has set a bit, slice into your masterpiece! I love serving it slightly warm with the glaze, but it’s equally delicious at room temperature. The aroma alone is enough to make your mouth water. Enjoy!
What to Serve It With
This zucchini bread is honestly a superstar on its own, but if you’re looking to elevate it or pair it with something, I’ve got you covered. For a simple BREAKFAST treat, a slice toasted with a smear of butter and a big mug of hot coffee is pure bliss. It’s hearty enough to keep you going until lunch. When I’m hosting BRUNCH, I love to present a beautifully sliced loaf, maybe with a few fresh berries scattered around the plate and a small bowl of whipped cream on the side. It feels a little more elegant. As a DESSERT, it’s fantastic served with a scoop of vanilla bean ice cream, or even a dollop of mascarpone cheese. The richness of the cream cheese swirl option is also a lovely dessert! And for COZY SNACKS, well, it’s just perfect. A slice with a glass of cold milk or a cup of herbal tea is my go-to for an afternoon pick-me-me-up. My family also loves it with a bit of jam or honey drizzled over the top. It really just depends on your mood!
Top Tips for Perfecting Your Zucchini Bread
Alright, let’s talk about getting this absolutely *perfect* every single time. I’ve made this so many times, I’ve picked up a few tricks along the way. For ZUCCHINI PREP, the most crucial step is squeezing out the excess moisture. I usually grate my zucchini using the large holes of a box grater, then transfer it to a fine-mesh sieve or a clean kitchen towel. A good squeeze will release a surprising amount of liquid. Skipping this is the number one reason for gummy zucchini bread. For MIXING ADVICE, remember what I said about not overmixing. Just combine until you don’t see dry flour. It’s better to have a few tiny lumps than to overwork the batter. For SWIRL CUSTOMIZATION, if you’re adding chocolate chips or nuts, just give them a light toss in a teaspoon of your dry flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom. BAKING TIPS are crucial too. My oven tends to run a little hot, so I sometimes have to pull mine out a few minutes early. Always rely on that toothpick test! If the top is browning too quickly but the inside isn’t done, you can loosely tent the loaf with aluminum foil. For GLAZE VARIATIONS, don’t be afraid to get creative. A lemon zest glaze is lovely, or a drizzle of melted chocolate. You can also skip the glaze entirely and just dust with a little powdered sugar before serving.
Storing and Reheating Tips
This zucchini bread is wonderfully forgiving when it comes to storage. At ROOM TEMPERATURE, it stays fresh for about 2-3 days. I usually just keep it wrapped in plastic wrap or in an airtight container on the counter. For longer storage, REFRIGERATOR STORAGE is your friend. It will keep well for up to a week in an airtight container. The texture might firm up a bit, but it’s still delicious. To reheat, you can pop a slice in the toaster oven for a few minutes, or even microwave it for about 15-20 seconds if you want it warm and gooey. FREEZER INSTRUCTIONS are perfect if you’ve baked a couple of loaves and want to save one for later. Let the bread cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can stay frozen for up to 3 months. Thaw overnight at room temperature or in the refrigerator. For the GLAZE TIMING ADVICE, I always glaze the bread *after* it’s completely cooled and just before serving or storing at room temperature. If you freeze it, I recommend glazing it after it’s thawed, or just dusting it with powdered sugar. Glaze doesn’t always freeze and thaw as beautifully as the bread itself.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My absolute favorite zucchini bread recipe. It’s more than just a recipe; it’s a little slice of happy for me. It’s the smell that fills my kitchen, the smiles on my family’s faces, and the sheer joy of creating something delicious from simple ingredients. I truly hope you give this a try. It’s proof that sometimes, the most unassuming ingredients can lead to the most incredible results. If you love this, you might also enjoy my Pumpkin Bread Recipe or my Classic Banana Bread – they’re in a similar spirit of cozy, comforting baking! I can’t wait to hear how yours turns out! Please leave a comment below and tell me what you think, or share your own favorite variations. Happy baking!
5 Ingredient Lemon Blueberry Yogurt Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper. Wash and dry your fruit well.
- In a large bowl, whisk together the Greek yogurt, sweetened condensed coconut milk, lemon zest, and lemon juice until smooth.
- Sift in the tapioca starch and mix until no lumps remain. Fold in the fresh blueberries.
- Transfer the batter to the prepared loaf pan and bake for 50-55 minutes, or until golden brown on the edges. The cake might still be slightly jiggly in the middle; it will set as it cools.
- Allow the cake to cool in the pan for about an hour. Transfer to the refrigerator to set for at least 2 hours. Serve topped with additional berries if desired.
