The Ultimate Lemon Blueberry Zucchini Bread: A Deliciously Moist Garden Harvest Delight

As summer progresses, gardens often overflow with an abundance of zucchini. If you’re looking for a truly delicious and satisfying way to utilize that plentiful harvest, look no further! This Lemon Blueberry Zucchini Bread recipe is not just a favorite; it’s a culinary experience that perfectly blends the freshness of zucchini with the vibrant flavors of bright lemon and sweet, juicy blueberries. Each slice offers an incredibly moist crumb, complemented by a zesty, bright lemon glaze that elevates this quick bread to an irresistible treat. It’s the ideal bake for breakfast, brunch, or an afternoon snack, and a fantastic way to transform garden goodness into a delightful dessert or sweet bread.

Why This Lemon Blueberry Zucchini Bread is a Must-Try

There’s a reason this Lemon Blueberry Zucchini Bread consistently receives rave reviews and disappears quickly! It’s more than just a simple quick bread; it’s a symphony of flavors and textures that truly shines. Here’s why this recipe stands out as a summer baking essential:

Perfect Flavor Harmony: The classic combination of sweet blueberries and bright, tart lemon is simply divine. The citrus notes from the lemon zest and juice cut through the sweetness, creating a refreshing balance that’s incredibly appealing. This pairing is a match made in foodie heaven!
Incredibly Moist Texture: Zucchini, often called a “secret ingredient” in baking, contributes an unparalleled level of moisture to this bread without imparting any noticeable vegetable flavor. It ensures a tender, soft crumb that stays fresh for days.
Clever Use of Garden Zucchini: For home gardeners, zucchini abundance can be a delightful challenge. This recipe offers a fantastic and delicious solution to use up those extra zucchini, transforming them into a delightful treat rather than a burden. It’s a smart way to sneak some extra nutrients into a delicious snack or breakfast.
Simple & Straightforward: Quick breads are renowned for their ease of preparation, and this recipe is no exception. With clear, step-by-step instructions, even novice bakers can achieve impressive results.
Irresistible Lemon Glaze: While delicious on its own, the bright, tangy lemon glaze takes this bread from great to extraordinary. It adds an extra layer of lemon flavor and a beautiful, glistening finish that’s hard to resist.

If you adore the vibrant pairing of lemon and blueberry, be sure to explore our other fantastic recipes that celebrate these flavors: dive into a refreshing Lemon Blueberry Trifle, enjoy the rustic charm of a Lemon Blueberry Galette, or indulge in our decadent Glazed Lemon Blueberry Cake for more deliciousness!

Key Ingredients for Your Perfect Lemon Blueberry Zucchini Bread

Crafting this delightful quick bread requires a few simple ingredients, most of which you likely already have in your pantry. We’ve broken down the key components and offered some helpful tips to ensure your bread turns out perfectly, highlighting why each ingredient is essential:

labeled ingredients for lemon blueberry zucchini bread

Find the precise measurements for all ingredients and detailed instructions in the printable recipe card located at the bottom of this post.

For the Zucchini Bread:

All-Purpose Flour: This is the foundational dry ingredient that provides the structure for our bread. For the best results and a tender crumb, ensure you measure it correctly by spooning the flour into your measuring cup and then leveling it off with a straight edge, rather than scooping directly from the bag.
Baking Powder & Salt: These are crucial leavening agents that give the bread its rise and lightness. The salt balances the sweetness and enhances all the other flavors in the bread.
Large Eggs: Eggs act as a vital binder, bringing the ingredients together, and contribute to the bread’s richness, moisture, and overall texture. Make sure they are at room temperature for better emulsification.
Canola Oil (or other neutral oil): Using oil rather than butter in quick breads like this provides unparalleled moisture, ensuring an incredibly tender and soft crumb that stays fresh longer. Vegetable oil or a light olive oil (not extra virgin) can also be used.
Granulated Sugar: This ingredient sweetens the bread to perfection and aids in achieving that beautiful golden-brown crust during baking.
Buttermilk: Buttermilk is a secret weapon for tender quick breads. Its acidity reacts with the baking powder, promoting a delicate crumb, and it imparts a wonderful, subtle tang. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to ½ cup. Let it sit for 5-10 minutes until it slightly curdles.
Fresh Lemon Juice & Zest: The dynamic duo for that bright, citrusy punch! The zest holds the aromatic oils and delivers intense lemon flavor, while the juice adds a tangy sweetness. Always zest your lemon before juicing! For maximum zest, choose firm, brightly colored lemons.
Shredded Zucchini: The star vegetable that contributes immense moisture without adding any discernible “zucchini” flavor. It’s vital to shred and then thoroughly drain the zucchini using a clean kitchen towel or paper towels to remove excess water. This prevents your bread from becoming soggy and ensures the perfect moist, not wet, texture.
Blueberries (Fresh or Frozen):
- Fresh Blueberries: If using fresh, give them a quick rinse and gently pat them dry before adding them to the batter.
- Frozen Blueberries: IMPORTANT: Do NOT thaw frozen blueberries before adding them to the batter. Adding them frozen helps prevent them from “bleeding” their vibrant color into the bread, keeping your bread’s crumb a beautiful golden hue. A light toss of the frozen berries in a tablespoon of flour before folding into the batter can also help prevent them from sinking to the bottom of the loaf.

For the Zesty Lemon Glaze:

Powdered Sugar (Confectioners’ Sugar): This very fine sugar forms the smooth, creamy base of our sweet glaze. Sifting it before mixing is highly recommended to eliminate any lumps and ensure a perfectly smooth finish.
Fresh Lemon Juice (or Milk): This liquid component provides the necessary consistency for the glaze, adding another layer of bright lemon flavor. You can opt for milk if you prefer a milder, sweeter glaze, but lemon juice enhances the overall lemon theme beautifully. You can easily adjust the amount to achieve your desired consistency – a little thicker for a more opaque, pronounced glaze, or thinner for a delicate, translucent drizzle.

Having all your refrigerated ingredients at room temperature (especially eggs and buttermilk) can also help ensure a smoother, more uniform batter and a better-textured bread.

Step-by-Step Guide: Crafting Your Delicious Lemon Blueberry Zucchini Bread

These detailed step-by-step photos and instructions are designed to guide you through the process, helping you visualize each stage of making this delightful bread. For a quick and easy printable version of the full recipe, please scroll down to the recipe card at the end of this post!

Prepare Your Pan & Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready. Thoroughly butter and flour a 9×5 inch loaf pan. This step is crucial for preventing the bread from sticking and ensuring it releases easily after baking. Tap out any excess flour.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are well combined and evenly distributed, which is important for proper leavening throughout the bread. Set this bowl aside for later.

Beat the Eggs: In a separate large mixing bowl, beat the eggs using a hand mixer (or stand mixer with the whisk attachment) until they are light yellow and slightly frothy. This incorporates air, which contributes to the bread’s light and tender texture.

Add Wet Ingredients: With your mixer on low-medium speed, gradually add the canola oil and granulated sugar to the beaten eggs. Mix until well combined and the sugar is mostly dissolved. Next, pour in the buttermilk, fresh lemon juice, and finely grated lemon zest. Continue mixing on low speed until everything is just incorporated. Be careful not to overmix at this stage.

Fold in Zucchini: Gently fold the shredded and well-drained zucchini into the wet ingredients using a spatula. This ensures the zucchini is evenly distributed throughout the batter, providing moisture in every single bite without making the bread watery.

Incorporate Dry Ingredients: Add the reserved dry ingredient mixture to the wet batter. Stir them together just until they are combined. It’s crucial not to overmix quick bread batter; overmixing develops gluten, which can lead to a tough, dense bread. A few small lumps are perfectly fine and indicate a perfectly mixed batter.

Gently Fold in Blueberries: Finally, carefully fold in the fresh or frozen (unthawed) blueberries. Be gentle to avoid crushing them, which can cause their juice to bleed into the batter and tint your bread blue.

Bake the Bread: Pour the prepared batter into your buttered and floured loaf pan. Spread it evenly with your spatula. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. Baking times can vary depending on your oven, so keep an eye on it.

Cool in Pan: Once baked, remove the loaf pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for about 15 minutes. This allows the bread to set and firm up before attempting to remove it, preventing it from breaking apart.

Complete Cooling: After 15 minutes, carefully invert the loaf onto the wire rack to remove it from the pan. Allow the bread to cool completely on the wire rack before preparing and applying the glaze. This is crucial for a smooth, non-crystallized glaze.

Crafting the Zesty Lemon Glaze

The lemon glaze is the crowning glory of this zucchini bread, adding a vibrant tang and a beautiful finish. However, timing is key for the perfect glaze:

Important Tip: Always wait until your Lemon Blueberry Zucchini Bread has cooled down completely before you prepare and apply the glaze. If the bread is still warm, the heat will cause the powdered sugar in the glaze to melt and become overly thin, leading to an uneven coating. Even worse, it can crystallize and harden into a grainy, unappealing layer. Making the glaze just before you’re ready to drizzle ensures a smooth, glossy, and perfectly set finish.

Set Up for Glazing: To make cleanup a breeze, place a piece of waxed paper, parchment paper, or aluminum foil directly under your cooling rack. This will catch any drips from the glaze as you apply it.
Mix the Glaze: In a small bowl, combine the powdered sugar (sifted, if possible, to prevent lumps) with the fresh lemon juice (or milk, if using). Whisk thoroughly until the mixture is completely smooth and free of any lumps.
Adjust Consistency: You have full control over the glaze’s thickness. If you prefer a thicker, more opaque glaze, add a tiny bit more powdered sugar. For a thinner, more delicate drizzle, slowly add a few more drops of lemon juice or milk until your desired consistency is reached. It should be thick enough to cling to the spoon but still runny enough to drizzle elegantly.
Drizzle and Set: Once your bread is completely cool and your glaze is perfectly mixed, generously drizzle the lemon glaze over the top of the loaf. Allow the glaze to set for about 15-20 minutes, or until it has hardened slightly, before slicing and serving. This setting time ensures the glaze adheres beautifully and doesn’t run everywhere when you cut into the bread.

Expert Tips & Frequently Asked Questions for Perfect Zucchini Bread

Achieve bakery-quality results every time with these valuable tips and answers to common questions about making Lemon Blueberry Zucchini Bread:

Baking Tips for Success:

Perfect Pan Preparation: After greasing and flouring your loaf pan, a clever trick is to wrap a paper towel around your finger and gently wipe clean the top one-inch perimeter of the inside of the pan. This seemingly small step helps prevent the top edges of the bread from curling inwards during baking, allowing it to “crown” beautifully and evenly.
Don’t Waste Zucchini Juice: When you shred your zucchini, it’s essential to drain it well to remove excess moisture that could make your bread soggy. However, don’t toss that nutritious juice! Strain it through a fine-mesh sieve and save it. It’s excellent for adding hidden nutrients to homemade stews, soups, or even smoothies. You can freeze it in a zipper sandwich bag for future use, making sure to label it clearly.
Avoid Overmixing: This is perhaps the most critical rule for quick breads and muffins. Overmixing develops the gluten in the flour, resulting in a tough, chewy, and dense final product instead of a tender, moist one. Always fold or stir in dry ingredients just until they disappear or almost disappear from the wet mixture. A few small lumps are perfectly acceptable and often indicate a perfectly mixed batter.
The Right Mixer for the Job: While a large stand mixer is great for many tasks, a simple hand mixer is perfectly sufficient (and often preferred) for beating the eggs and wet ingredients in this recipe. Since you’ll be folding in the dry ingredients and blueberries by hand, there’s no need for heavy-duty equipment.

Frequently Asked Questions (FAQs):

Q: Can I use different berries in this recipe?: Absolutely! While blueberries are classic and pair wonderfully with lemon, this zucchini bread is incredibly versatile. Blackberries, raspberries, or even chopped strawberries would be delicious alternatives. They all pair beautifully with the fresh, bright lemon flavor, offering slightly different tart and sweet profiles. Feel free to experiment with your favorite seasonal berries!
Q: How do I properly store Lemon Blueberry Zucchini Bread?: Once the bread is completely cooled and glazed, store it at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 3-4 days. For longer storage, you can refrigerate it for up to a week. If refrigerated, it’s best brought to room temperature before serving for optimal flavor and texture. In very humid climates, refrigeration is generally recommended to prevent mold.
Q: Can I freeze this zucchini bread for later?: Yes, this bread freezes beautifully! For the best results, allow the bread to cool completely and do not glaze it if you plan to freeze the entire loaf. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature and apply the glaze just before serving. Individual slices can also be frozen in the same manner for convenient grab-and-go treats.
Q: My zucchini bread turned out dense or dry. What might have gone wrong?: Several factors could contribute to this. Overmixing the batter is a common culprit, as it develops gluten, leading to a tough, dense texture. Ensure you measure your flour accurately (spoon and level, don’t scoop directly from the bag). Also, make sure your baking powder isn’t expired, as old leavening agents won’t allow the bread to rise properly. Lastly, an oven that runs too hot can overbake the bread quickly, making it dry. An inexpensive oven thermometer can help ensure accurate temperatures.
Q: What if I don’t have buttermilk on hand?: No problem at all! You can easily make a homemade buttermilk substitute. Add 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the way to ½ cup with regular milk (dairy or non-dairy). Let it sit for 5-10 minutes until it slightly curdles. This “soured” milk will work perfectly in the recipe, providing the necessary acidity for a tender bread.

Looking for more quick bread inspiration? Don’t miss my unique Cantaloupe Quick Bread and comforting Peach Bread – perfect for expanding your baking repertoire!

More Delicious Zucchini Recipes to Bake

Morning Glory Zucchini Bread
Shortcut Zucchini Muffins
Vanilla Zucchini Muffins
Chocolate Zucchini Bread

Savory Ways to Enjoy Your Zucchini Harvest

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

This incredibly moist lemon zucchini bread is bursting with juicy blueberries and bright lemon flavor! Enjoy it plain or with a luscious lemon glaze for an unforgettable treat.

4.82 from 99 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breads

Cuisine: American

Servings: 10 slices

1 hour 10 minutes

Calories: 323

Author: Amanda Davis

Ingredients

▢ 2 cups all purpose flour
▢ 2 teaspoons baking powder
▢ ½ teaspoon salt
▢ 2 large eggs
▢ ½ cup canola oil
▢ ⅔ cup sugar
▢ ½ cup buttermilk
▢ 2 tablespoons fresh lemon juice about one large lemon
▢ Zest from one lemon
▢ 1 cup zucchini shredded and drained
▢ ¾ 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

▢
Hand mixer
▢
9×5 loaf pan
▢
Wire cooling racks
▢
Sifter

Before You Begin

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.

Instructions

Preheat oven to 350°F (175°C). Butter and flour a 9×5 loaf pan, ensuring all surfaces are covered to prevent sticking.
Whisk together flour, baking powder and salt in a medium bowl and set aside.
Beat eggs with mixer until light yellow and slightly frothy.
With mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest. Mix until just combined.
Gently fold in the shredded and drained zucchini.
Stir in dry ingredients just until combined. Do not overmix.
Gently fold in blueberries, being careful not to crush them.
Transfer batter to prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan on wire rack for 15 minutes.
Remove from pan and cool completely on a wire rack before glazing.

Prepare Glaze

When the bread is completely cooled, place a sheet of waxed paper under the cooling rack to catch drips.
Prepare glaze by carefully combining powdered sugar and lemon juice (or milk) until smooth, then drizzle generously over the top of the cooled bread. Allow glaze to set before slicing and serving.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.

This recipe was first published on September 8, 2018, and has been thoughtfully updated and enhanced with new photographs, improved instructions, and additional expert tips to ensure your baking success.