This lemon blueberry zucchini bread is the best I’ve ever had! It’s super moist and full of fresh lemon and blueberry flavor. Then topped with a sweet lemon glaze.
Lemon and blueberries are one of my favorite combos, especially when making bread or muffins. I love adding fresh lemon zest to the batter because it really adds the extra punch of lemon. You won’t taste the zucchini in this recipe, but it makes it super soft.
Now that Spring is here, I’ve been itching to get my garden going. Is anyone planting zucchini this year? I’m waiting for a warm weekend here in Ohio, but I’m thinking I’ll start planting here soon.
I’ve been eyeing the zucchini at the store though and knew I couldn’t wait any longer to get my zucchini bread fix! I also made these zucchini muffins (another favorite).
This bread has the perfect texture and is super soft. The lemon and blueberries add the perfect flavor to this zucchini bread. The powdered sugar glaze adds a sweet punch. My kids devoured this bread and begged for more. They never would have guessed there was zucchini in there!
Grating a zucchini
This recipe calls for grated zucchini, which helps make the bread super moist and soft. You can see how to cut a zucchini + tips for removing the excess water here. You want to make sure to remove the water so that the bread doesn’t become soggy. No one likes soggy bread!
I’ll often grate multiple zucchinis from my garden all at once and freeze some. That way the “hard work” is done the next time I want to make this lemon blueberry zucchini bread recipe!
Ingredients needed
- 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
How to make lemon blueberry zucchini bread
PREPARE. Preheat the oven to 350°F and spray a loaf pan with nonstick spray.
MIX. Beat together the sugar, eggs and vegetable oil in a large bowl. Mix in buttermilk and vanilla until smooth. Next stir in the flour, baking powder and baking soda. Fold in the zucchini, blueberries, zest from 2 lemons and juice from 1 lemon.
BAKE. Pour the batter into the loaf pan and bake until a toothpick comes out clean, about 40-50 minutes. Let cool in pan for 15 minutes, then remove and place on a cooling rack to cool completely.
Easy lemon glaze
- 1 cup powdered sugar
- Juice from 1 lemon
Instructions: For the glaze, you’ll only need about a cup of powdered sugar and fresh squeeze lemon juice. I like the consistency to be fairly thick (similar to glue), so that it will stay on top of the bread and not run all the way down. It also hardens nice, so you’re able to slice it once it’s cooled.
Tips
- Make your own buttermilk! If you don’t have any hand, simply mix together 1/2 cup milk and 1/2 Tablespoon distilled vinegar or lemon juice. Let it sit for 10 minutes before using.
- Remove the excess water from the zucchini so your bread doesn’t get soggy. Place the grated zucchini in a cheesecloth or paper towel and squeeze the water out over the sink.
- Make sure the bread has cooled before adding the glaze. You don’t want to add it while it’s still warm or the glaze will melt.
- This bread freezes great. If you’re planning on freezing it, I’d wait to add the lemon glaze. Wrap in foil and place in a freezer bag. When ready to enjoy, let thaw overnight in fridge. Then add glaze on top before serving.
Now enjoy a nice big slice with a cold glass of milk! Hopefully you can do so on the front porch with the sun shining. Ah… now doesn’t that sounds like the perfect summer day? I can’t wait for summer!
For more lemon recipes, check out:
Lemon Blueberry Zucchini Bread
Ingredients
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 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
Instructions
- 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.
Notes
This is a wonderful moist zucchinni bread with less sugar and using oil instead of butter
I’m so glad you enjoyed the recipe, Delila :)
So yummy!Extremely moist