Blackberry Lemon Zucchini Bread

Name: Blackberry Lemon Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1½ tsp (6 g) baking powder; ½ tsp (2½ g) baking soda; ½ tsp (3 g) kosher salt; ¾ tsp (1½ g) ground cinnamon; ¼ tsp (½ g) ground nutmeg; ½ cup (115 g) unsalted butter, softened to room temperature; 1½ cups (300 g) granulated sugar; 2 large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; 2 tbsp (12 g) lemon zest, finely grated from 2 medium lemons; 3 tbsp (45 ml) fresh lemon juice; 1½ cups (180 g) zucchini, shredded and lightly squeezed dry; 1½ cups (195 g) fresh blackberries, gently rinsed and patted dry; ½ cup (65 g) fresh blackberries (reserved for topping), for topping, kept whole (optional)

From the MyKitchenBank Kitchen

A tender, moist quick bread loaded with fresh blackberries and zucchini, brightened with lemon zest and juice. The combination of tart berries and citrus cuts through the richness, while shredded zucchini keeps the crumb incredibly soft. Perfect for breakfast, a snack, or dessert with morning coffee.

Prep: 20 min
Cook: 1 hr
Wait: 15 min
Total: 1 hr 35 min
Makes: 1 loaf (10 slices)

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Ingredients

1 servings

2 cups (250 g) all-purpose flour
1½ tsp (6 g) baking powder
½ tsp (2.5 g) baking soda
½ tsp (3 g) kosher salt
¾ tsp (1.5 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
½ cup (115 g) unsalted butter, softened to room temperature
1½ cups (300 g) granulated sugar
2 large eggs, at room temperature
1 tsp (5 ml) vanilla extract
2 tbsp (12 g) lemon zest, finely grated from 2 medium lemons
3 tbsp (45 ml) fresh lemon juice
1½ cups (180 g) zucchini, shredded and lightly squeezed dry
1½ cups (195 g) fresh blackberries, gently rinsed and patted dry
½ cup (65 g) fresh blackberries (reserved for topping), for topping, kept whole (optional)

Equipment (8)

9×5-inch (23×13 cm) loaf pan
Medium mixing bowl
Large mixing bowl
Whisk
Box grater or food processor (for zucchini)
Zester or microplane (for lemon zest)
Measuring cups and spoons
Wooden spoon or spatula

Steps

Before you start

Preheat your oven to 350°F (175°C)
Grease a 9×5-inch (23×13 cm) loaf pan with nonstick spray or butter
If zucchini is very wet, squeeze gently in a clean kitchen towel to remove excess moisture
Have all ingredients at room temperature for even mixing

1
Combine dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Set aside.
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Ready when: mixture is evenly combined
Tip: Whisking instead of stirring ensures the baking powder and soda are evenly distributed, preventing dense pockets.
2
Cream butter and sugar
- In a large bowl, beat softened butter and granulated sugar together with a whisk or wooden spoon for 2–3 minutes until light and pale.
- The mixture should look fluffy and noticeably lighter in color.
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Ready when: mixture is pale, fluffy, and increased in volume
Tip: Creaming properly incorporates air, which helps the bread rise and keeps it tender. Don't skip this step.
3
Add eggs and vanilla
- Add eggs one at a time to the butter–sugar mixture, whisking or stirring well after each addition.
- Then whisk in vanilla extract until fully incorporated.
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Ready when: mixture is smooth and well combined
Tip: Adding eggs one at a time prevents curdling. The mixture should look creamy and cohesive.
4
Stir in lemon and zucchini
- Fold in lemon zest and lemon juice until evenly distributed.
- Then gently fold in the shredded, squeezed-dry zucchini until just combined.
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Ready when: zucchini is evenly distributed throughout the batter
Tip: Fold gently to avoid overworking the batter. The zucchini releases moisture during baking, so don't knead or stir aggressively.
5
Fold in dry ingredients
- Add the dry-ingredient mixture to the wet ingredients in three additions, folding gently after each addition until just combined.
- Do not overmix; a few streaks of flour are okay.
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Ready when: flour is mostly incorporated; a few streaks are visible
Tip: Overmixing develops gluten and creates a tough, dense crumb. Stop as soon as you see no dry streaks.
6
Fold in blackberries
- Gently fold the rinsed and dried blackberries into the batter, being careful not to crush them.
- The batter will be thick and studded with berries.
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Ready when: blackberries are gently incorporated throughout
Tip: Keep blackberries as whole as possible so they don't stain the batter or dissolve during baking. Fold from the bottom up.
7
Fill pan and top
- Pour the batter into the prepared 9×5-inch loaf pan.
- Gently smooth the top with a spatula.
- If using reserved blackberries, lightly press 8–10 berries into the top of the batter in a decorative pattern.
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Ready when: batter is level and berries are seated in the surface
Tip: Don't press the berries too deep, or they'll sink to the bottom. Seat them just slightly into the batter so they stay visible.
8
Bake the breadOven 350°F / 175°C
- Bake at 350°F (175°C) for 55–65 minutes.
- The bread is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter, but not completely dry).
- The top will be golden brown and may split slightly down the center.
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Ready when: toothpick inserted in center comes out with moist crumbs; top is golden brown
Tip: Start checking at 55 minutes. Ovens vary, and a wet batter indicates underbaking, while a completely dry crumb means overbaking. Moisture from the zucchini and berries keeps the interior naturally moist.
9
Cool in pan and turn out
- Let the bread cool in the pan for 15 minutes.
- Run a thin knife around the edges to loosen it, then turn out onto a wire rack to cool completely, at least 1 hour, before slicing.
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Ready when: bread is cool to the touch and stable when removed from pan
Tip: Cooling in the pan first allows carryover cooking and prevents the bread from breaking apart. Full cooling makes slicing much easier and improves flavor.

Good to know

Tips

Squeeze excess moisture from shredded zucchini before folding it in. Excess water creates a soggy loaf. Wrap the shredded zucchini in a clean kitchen towel and gently squeeze out liquid, or use a salad spinner.
Don't overmix the batter. Fold gently and stop as soon as you see no white streaks of flour. Overmixing toughens the crumb and can break up the berries, turning the batter pink.
For the most tender crumb, measure flour by spooning it into a measuring cup and leveling the top; never scoop directly from the bag, which packs the flour and makes the loaf dense.
If your blackberries are very large, halve them to distribute the berry flavor more evenly throughout the loaf and prevent large pockets where berries clump together.

Make ahead

You can prepare the dry ingredients up to 2 days ahead and store in an airtight container. The finished loaf is best enjoyed the day of baking but keeps well for up to 3 days.

Storage & reheating

Room temperature: Keep the loaf wrapped in plastic wrap or stored in an airtight container for up to 2 days (the crumb will be slightly drier by day 3). Refrigerator: Wrap tightly and store for up to 5 days; slice cold or reheat a slice in the microwave for 15–20 seconds. Freezer: Wrap the cooled loaf tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. Thaw at room temperature for 2–3 hours or overnight in the refrigerator, then warm if desired.

Substitutions

fresh blackberries → frozen blackberries (thawed and drained) or blueberries. Frozen berries work well but may release more liquid; pat them dry with paper towels and fold gently. Use fresh blueberries for a milder berry flavor.
lemon zest → lime zest. Swap both zest and juice for lime to create a tropical variation. The amount is the same; the flavor will be slightly more tart.
zucchini → yellow summer squash. Yellow squash adds a milder flavor and softer texture. Squeeze it as dry as zucchini. The bread will be slightly more tender.
unsalted butter → neutral oil such as vegetable or canola oil (¼ cup / 60 ml). Oil creates a moister crumb but removes buttery richness. The texture will be slightly greasier but still tender. Reduce to ¼ cup because oil has no water content.