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
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- 2 tablespoons fresh lemon juice about one large lemon
- Zest from one lemon
- 1 cup zucchini shredded and drained
- 3/4 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
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.
Video
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.
Nutrition
This post originally appeared here on Sept 8, 2018 and has since been updated with new photos and expert tips.
Amanda Formaro
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Sara Brick says
I made a double batch ,but I’m not going to rate yet as I haven’t eaten any yet…drooling while waiting..
Question: what’s the best way to store it? Can I freeze it? Thanks!
Amanda Formaro says
Yes you can certainly freeze it, if it lasts that long ;)
Rosie says
I love this recipe. Bread is absolutely delicious. I followed your instructions and the bread came out so very good. Nothing like fresh lemon and blueberries. And when it’s added to zucchini bread, yummy, yummy, yummy. I will definitely share this recipe with my loved ones and make this again.
Rose Kostelecky says
Just made this bread ! Absolutely delicious!
Dee says
This is fantastic I’ve made it several times I did try it as muffins but it didn’t work out for me that way everyone who has had it loved it
Ruby says
Made this yesterday. I doubled the recipe, added lemon extract and baked in 1 regular loaf pan and mini loaf pans. Everyone loves it and says it’s a winner which means I plan to bake more in the future. n extract..
Ruby says
Made this yesterday We picked local blueberries in the morning and have zucchini in the garden. . I doubled the recipe, added lemon extract and baked in 1 regular loaf pan and mini loaf pans. Everyone loves it and says it’s a winner. I will definitely be baking more of these in the future.
L says
Total disappointment since I’ve had success using Amandas recipes in the past. This recipe, however is way off. It is safe to say that any zucchini bread connoisseur wants there bread to be moist but they also want it to be light. Zucchini is dense to begin with, even after straining over night, making the measurements ratios very delicate. With that being said this recipe fails to deliver that balance, making the cake way to heavy and dense. The bread when cooled weighs a good 4 or 5 pounds. The recipe gets an A for presentation but an F for texture. What should have been a light and refreshing palat pleasing experience becomes a lead ballon in your mouth. So all though the lemon flavor is there the weight of the bread ruins everything. I t has been my experience that quick bread recipes should be as simple as possible.. I suggest the following modifications reduce the flour, increase the sugar, omit the buttermilk.
Cindy says
By far the best bread I have ever made. Loved so much that I doubled the recipe and put in a bundt pan.
Amanda Formaro says
Oh how long did you bake it in a bundt?
Karen Jempson says
I made this for a friend. She said it (the berries) tasted “metallic”. I munched on a few berries while making this, no taste issues on my part. Bread was baked in an unglazed stoneware bread pan. What went wrong?
Amanda Formaro says
If it tasted fine to you, I would imagine it would imagine in was something going on with your friend. Some people get a metallic taste from things as a result of medications they take, whether they have a cold or not, etc. Here’s a list https://www.webmd.com/oral-health/metallic-taste-mouth
kathryn E Carnegie says
so disappointed with this recipe. it has no flavor & has an oily taste. I used canola oil as the recipe listed but the bread had an unpleasant taste, no lemon flavor either.& I used a myer lemon!….sooooooo disappointed.
Amanda Formaro says
That doesn’t sound right. It sounds like you may have misread or not measured something correctly? I’ve made this several times and it’s always good. Anyway, sorry you didn’t like it!
TK says
kATHRYN use a regular lemon and you’ll taste the lemon. I think a meyer lemon would not taste the same. The blueberries would be the stronger flavor as meyer lemons are not real lemony tasting.
LC says
I just made this last night and it is delicious. I will definitely use this recipe again, and will try with different fruit or nuts next time.
Tiffany says
I have made this in a loaf and it was delicious but I want to make this as a muffin. Not sure how long to cook it for?
Amanda Formaro says
Good question! I would start with 20 minutes for muffins. Muffins are usually 20-25 :)
Sammo says
I went to breakfast the other day and they took a lemon pound cake and sliced it and froze it. Then dipped the slices in an egg batter to make french toast. It was fantastic. We made it at home with store bought lemon cake but I plan on making it with your Lemon blueberry zucchini bread. Should be amazing and healthier.
Give I a try with any kind of bread.
Sammo
Amanda Formaro says
Oh wow, that sounds amazing!
Erin says
I just made this! I couldn’t find buttermilk, so I subbed plain Greek yogurt. I also thinned out the glaze with a little bit of water, which worked great. I don’t like a thick glaze and wanted it to be light! Great recipe ?
Amanda Formaro says
Thanks Erin, so glad you liked it!
Michelle Palin says
I’ve made a lot of zucchini bread in my life, but never a lemon blueberry version! I think I’d love this though!!
Amanda Formaro says
It’s so good, hope you like it!
judy baker says
This recipe is fantastic! I’ve made 2 loaves this weekend.
Amanda Formaro says
Mmmm can I come over??? :)
Lora Lake says
I’ve read this a couple of times and I’m overlooking something. How much sugar should I use? The bread looks wonderful and I’m eager to try it.
Thanks, L
Amanda Formaro says
Hi Lora! There’s a printable version at the end of the post with all the ingredients and measurements. The sugar measurement is 2/3 cup. :)
Jenny Ross says
I’m going to try the walnuts this time. And I use mostly stevia. It turns out great!
Norma says
I have this bread in the oven right now. I made a few changes for personal preference. I don’t like blueberries, so I put dried cherries instead and also added half cup of toasted walnuts chopped. Smells delicious and I can’t wait to taste it.
Thank you so much for your tasty recipes. I love when they come into my mail.
Amanda Formaro says
I hope it was delicious Norma!!
Jenny Ross says
I’m going to try the walnuts this time. And I use mostly stevia. It turns out great!
Sammie says
This Zuchinni bread with blueberries and lemon looks so delicious and moist. I think lemon brings out the best flavour in blueberries so to have them together in this bread is awesome. Thank you for a fantastic recipe. Sammie
Amanda Formaro says
Thanks Sammie! I totally agree about it bringing out the flavor of the blueberries. I think other berries would be great with this too.