Lemon Blueberry Zucchini Bread ...this zucchini bread recipe is the best I've ever had! So moist and full of flavor!
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5 from 1 vote

Lemon Blueberry Zucchini Bread

This zucchini bread is amazing! A recipe everyone in the family will enjoy!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Zucchini Bread
Servings: 16
Calories: 217kcal
Author: Jamielyn Nye


  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup grated zucchini water removed
  • 1 pint blueberries
  • 2 lemons
  • 1 cup powdered sugar


  • Preheat the oven to 350°F. Spray a 9×5″ loaf pan with non-stick cooking spray and set aside.
  • In a large bowl beat the sugar, eggs and vegetable oil. Then add the buttermilk and vanilla. Mix until smooth. Next add in the flour, baking powder and baking soda. Stir until combined. Fold in the zucchini, blueberries, the zest from 2 lemons and the juice from 1 lemon.
  • Pour the batter into the pan and then bake for 40-50 minutes, or until a toothpick comes clean. Cool in pan for about 15 minutes and then flip over onto a cooling rack.
  • Once the bread has cooled, whisk together the powdered sugar and juice from 1 lemon. Then pour over the top of the bread.


To remove the water from the zucchini, simply place in in a cheesecloth or paper towels and squeeze the water out over a sink.


Calories: 217kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 86mg | Potassium: 124mg | Fiber: 1g | Sugar: 20g | Vitamin A: 75IU | Vitamin C: 11.4mg | Calcium: 33mg | Iron: 1.1mg