Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread …this zucchini bread recipe is the best I’ve ever had! So moist and full of flavor!

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 glaze add a sweet punch. My kids devoured this bread and begged for more. They never would have guessed there was zucchini in there.

Lemon and blueberries are one of my favorite combos. 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. You can see how to cut a zucchini + tips for removing the excess water. You want to make sure to remove the water so that the bread doesn’t become soggy. No one likes soggy bread. 

Lemon Bueberry 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

Find the instructions and printable recipe card below.

Lemon Glaze

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. 

Print

Lemon Blueberry Zucchini Bread

Yield: 1 (9x5) loaf

Prep Time: 15 minutes

Cook Time: 40-50 minutes

Total Time: 1 hour

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

Directions:

Preheat the oven to 350°F. Spray a 9x5" 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.

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!

Looking for more lemon recipes? You’ll love these too:

• Glazed lemon cookies
• Perfect lemon bars
• Lemon poppyseed cupcakes
• Lemon brownies