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 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
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.
I made this recipe and loved it. The bread was very very moist and tasty! and the lemon is a great addition.
I’m so glad to hear you loved it! Thanks for leaving a comment and review.
Easy to make and so good!!!
I’m eager to try this but I’m surprised there’s no salt in the recipe. I see there’s both baking soda and baking powder, but isn’t salt also needed for the bread to rise?
The salt isn’t needed for the bread to rise. Salt is mainly used in baking recipes to enhance the flavor of other ingredients. You can add a little if you prefer, but it is not needed in this recipe.
Can i use lemon extract instead? For both bread and glaze.
Hi Summer! Since there is so much lemon in this recipe I don’t think lemon extract would be a good substitute.
The flavor was excellent! I’m not sure what went wrong, but it turned out very dense and flat, with all of the blueberries sunk down to the bottom almost like pineapple upside down cake. But it was still very tasty! I did do half whole wheat flour, but that’s the only thing I changed. Still an awesome recipe!
I’m sorry the blueberries sunk for you! You could try setting aside some of the flour to mix with the blueberries and then add. That should help with the sinking. :)
Made it with the gluten free cup4cup flour and it turned out PERFECTLY! Thank you for this recipe!
I’m so glad to hear it turned out well with gluten free flour! :)
Do you peel the gree part off the zucchini?
Yes! :)
Delicious, moist, a delightful brunch or lunch addition!!
I’m so glad you enjoyed it! :)
can this recipe be made without Zucchini? I have everything except that. It looks so good!
Hi Raquel! I would recommend my Lemon Blueberry Muffins instead: https://www.iheartnaptime.net/lemon-blueberry-muffins/