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Moist Blueberry Zucchini Bread Recipe with Easy Lemon Cream Cheese Swirl

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A moist and tender zucchini bread bursting with fresh blueberries and topped with a tangy lemon cream cheese swirl. Perfect for breakfasts, snacks, or gifts, this recipe is quick, easy, and delicious.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • 1 cup fresh blueberries (frozen can be used, do not thaw)
  • 4 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Zest of half a lemon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. No need to squeeze out moisture. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a separate bowl, beat granulated sugar with vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy.
  5. Fold the grated zucchini into the wet mixture, then gently fold in the blueberries without crushing them.
  6. Slowly add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
  7. In a small bowl, beat cream cheese with powdered sugar, lemon juice, and lemon zest until smooth and creamy.
  8. Pour half the bread batter into the loaf pan. Dollop half the cream cheese mixture on top and swirl gently with a knife or skewer. Repeat with remaining batter and cream cheese mixture.
  9. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil if browning too fast.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

No need to squeeze moisture from zucchini; it adds moisture and keeps bread tender. Use room temperature cream cheese for smooth swirls. Fold blueberries gently to avoid crushing. Tent with foil if top browns too fast. Let bread cool completely before slicing to set the swirl and flavors.

Nutrition

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

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