Lots of zucchini coming out of your garden? This is my favorite way to use it. My lemon blueberry zucchini bread is always a favorite and the lemon-y glaze takes it to the next level.
Why this recipe works
Blueberries and lemons have always paired well together. The tartness of the lemons and sweet from the blueberries are a match made in foodie heaven.
This is an ideal way to use up overzealous zucchini plants that are bursting out of your garden.
RELATED – See our Lemon Blueberry Trifle, Lemon Blueberry Galette, and Glazed Lemon Blueberry Cake for more goodness!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
You can use fresh or frozen blueberries. If you use frozen, do now thaw the berries as they will “leak” juice and stain your bread.
How to Make Lemon Blueberry Zucchini Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Preheat oven to 350 F. Butter and flour a 9×5 loaf pan.
- Whisk together flour, baking powder, and salt and set aside.
- Beat eggs with mixer until light yellow.
- With the mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest.
- Fold in zucchini.
- Stir in dry ingredients just until combined.
- Gently fold in blueberries.
- Transfer batter to prepared pan and bake for 45-55 minutes.
- Cool in pan on wire rack for 15 minutes.
- Remove from pan and cool completely.
Prepare Glaze
Wait until the zucchini bread has cooled completely before actually making the glaze. Otherwise, the top of the glaze will begin to crystallize and harden, forming a solid later on top. Stirring it will help get rid of it, but your glaze will be much smoother if made when needed, not ahead of time.
- Place a piece of waxed paper under your cooling rack.
- Mix together the glaze ingredients until smooth. You can thicken or thin the glaze to your liking by adding more powdered sugar or more milk or lemon juice.
- Drizzle the glaze over the bread and allow it to set before slicing and serving.
Expert Tips & FAQs
- After greasing and flouring the loaf pan, wrap a paper towel around your finger and wipe clean the top one-inch of the inside of the pan. This keeps the top of the bread from curling up around the edges, allowing it to crown better.
- Drain your zucchini through a sieve, but don’t toss the juice. Save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
- Never over beat a quick bread or muffin batter as it can cause the baked good to be tough. Fold or stir in dry ingredients just until they disappear or almost disappear.
- A simple hand mixer is perfect for beating the eggs and wet ingredients, no need for a big Kitchenaid for this recipe. Especially since you will be folding in remaining ingredients by hand.
This lemon blueberry zucchini bread would be amazing with other berries, such as blackberries or raspberries. They would both pair well with the fresh lemon flavor in this bread!
RELATED : Try my cantaloupe quick bread and peach bread too!
More Zucchini Recipes to Bake
- Morning Glory Zucchini Bread
- Shortcut Zucchini Muffins
- Vanilla Zucchini Muffins
- Chocolate Zucchini Bread
Savory Zucchini Recipes
- Zucchini Boats
- Crispy Zucchini Fries
- Simple Zucchini Tomato Pasta
- How to Make Zucchini Noodles
- Grilled Corn & Zucchini Salad with Feta
- Fried Zucchini
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Lemon Blueberry Zucchini Bread
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup canola oil
- ⅔ cup sugar
- ½ cup buttermilk
- 2 tablespoons fresh lemon juice about one large lemon
- Zest from one lemon
- 1 cup zucchini shredded and drained
- ¾ cup blueberries fresh or frozen, not thawed
Lemon Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons fresh lemon juice or milk
Things You'll Need
Before You Begin
- After greasing and flouring the loaf pan, wrap a paper towel around your finger and wipe clean the top one-inch of the inside of the pan. This keeps the top of the bread from curling up around the edges, allowing it to crown better.
- Drain your zucchini through a sieve, but don’t toss the juice. Save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
- Never over beat a quick bread or muffin batter as it can cause the baked good to be tough. Fold or stir in dry ingredients just until they disappear or almost disappear.
- A simple hand mixer is perfect for beating the eggs and wet ingredients, no need for a big Kitchenaid for this recipe. Especially since you will be folding in remaining ingredients by hand.
Instructions
- Preheat oven to 350 F. Butter and flour a 9x5 loaf pan.
- whisk together flour, baking powder and salt and set aside.
- Beat eggs with mixer until light yellow.
- With mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest.
- Fold in zucchini.
- Stir in dry ingredients just until combined.
- Gently fold in blueberries.
- Transfer batter to prepared pan and bake for 45-55 minutes.
- Cool in pan on wire rack for 15 minutes.
- Remove from pan and cool completely on a wire rack.
Prepare Glaze
- When the bread is completely cooled, place a sheet of waxed paper under the cooling rack.
- Prepare glaze by carefully combining glaze ingredients and drizzle over top of bread.
Nutrition
This post originally appeared here on Sept 8, 2018 and has since been updated with new photos and expert tips.
Amanda Davis
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Bridget says
This bread recipe is very delicious! Made 2 loaves today and will definitely make this again.
M says
Excellent! Can’t complain. My husband commented that it was more like cake and he didn’t notice the zucchini.
Claudine says
We loved this bread even without the icing. Will make again.
Elaine says
I improvised. Being Miss Mega Cheap, I subbed yellow squash for zucchini and pomegranate seeds for blueberries cuz it was what I had on hand. IT WAS YUMMY! Cake was not super sweet and had great texture. Will make again with blueberries, it’s a nice cake with our morning coffee.
Adrienne says
My friend made this and brought some over. IT WAS SO GOOD. It’s so soft and moist, the flavor, perfect combination of lemon with the sweetness of the blueberries is amazing. Oh and the glaze on the top.. it’s just a perfect addition and this beast would be good without it too.
I think only those who aren’t big fans of lemon flavor in baked goods are the negative comments.
This tastes along the lines of a blueberry scone from ⭐bucks but this recipe is so much better. I’m going to keep growing zucchini every year, just to make this. Well done.
Katherine Rabaut lahr says
Disgusting
My girls took one bite and said no thank you
Dense and I even used a cheese cloth to squeeze zucchini. Followed recipe to the T
It’s a no for us
Adrienne says
This blueberry lemon bread is absolutely amazing. We had lots of zucchini left over at the end of the gardening season. I shared some with my friend and she made it into this delicious bread.
It is so soft and moist. The lemon is just right, not too much but balances the sweetness perfectly. The glaze puts this over the top. I could eat this everyday and not get tired of it.
If anyone is saying this recipe was, disgusting, so inappropriate. It’s so not true. They must not enjoy lemon and blueberry together, there isn’t another reason.
Deb k says
Loved this recipe so much
I saw the negative comments here and wanted to put in my two cents. I followed the recipe as written. Taste was very good , I could taste the lemon but if you really wanted more you could add zest to the glaze. Texture was good for us….it is a little more dense which will happen when you add zucchini but not overly if that makes sense. It does make it a bit more moist. Which is why we add zucchini. We loved it ….so much so I will be making a few more loafs for the freezer and to give away .
Jill says
This has become one of our favorite recipes for using either zucchini OR blueberries. Just delicious. THANK YOU! A couple of notes on my end: I don’t use canola oil; I melt coconut oil and use that instead. Very moist and a healthier alternative. Baking time varies quite a bit, depending on how big and juicy the blueberries are, and how moist the zucchini is. My bake time is usually just over an hour. Also, I don’t flour the baking dish–I’m not sure why that’s necessary? Use the lemon juice for the glaze….SO good, and SUCH a good complement to the the loaf. Again, just an awesome recipe!
Katlyn Przewrocki says
I used this recipe (×6) since I had so many of the ingredients! Ended up with 6 small loafs and 3 large loads. It is absolutely delicious. Will definitely be using this recipe again in the future!
Erin says
I was let down with this one. Not very sweet, and not as much lemon flavor as I’d like.
Johnston says
Very heavy and dense. Didn’t care for it.
Amanda Formaro says
You may have over-mixed the batter. You have to use a light hand with quick breads. Also if you didn’t drain your zucchini that could have made it too heavy as well.
barbara kuehl says
Delicious! The buttermilk gives the flavor a mild tang and provides a tender moist texture.
Rhonda says
I’ve been wanting to try this recipe all summer but I didn’t until now it is THE best zucchini recipe I’ve ever made! So lemony and moist! I may make another one today!
Kym says
Used your recipe, substituted oat milk and lactaid milk along with lemon juice. Very yummy and good reviews by all who ate it. Poked small holes in my warm loaves and then poured lemon glaze on to infiltrate it.