Looking for a fresh twist on classic zucchini bread? This lemon blueberry zucchini bread is a bright, sweet, and tangy treat that’s perfect for any season.
Table of Contents
Table of Contents
Baking Joy: Lemon Blueberry Zucchini Bread from My Summer Garden
When summer rolls around and zucchini takes over my garden, I know it’s time to fire up the oven. Years ago, I first baked a lemon blueberry zucchini bread on a whim after picking more zucchini than I knew what to do with. I had fresh lemons on the counter, blueberries I’d just picked with my kids, and my trusty hand mixer ready to go. The result? A loaf so moist and flavorful, we barely let it cool before slicing into it.
This lemon blueberry zucchini bread has become a go-to in our house. It’s light but rich, sweet but fresh—with a soft texture that’s never soggy. The lemon glaze adds a zippy brightness that makes each bite better than the last. It’s also a fantastic way to sneak extra veggies into your family’s day, which is always a win in my book.
Why This Lemon Blueberry Zucchini Bread Works
Moist, Bright, and Balanced Flavor
The buttermilk and oil create a tender crumb, while shredded zucchini adds moisture without overwhelming the taste. Lemon zest and juice brighten each bite, and the blueberries add pops of sweetness and color. The balance of tangy and sweet is what sets this bread apart from the usual zucchini loaves.
Adding lemon juice directly into the batter is key to enhancing the overall brightness. And don’t worry—the zucchini disappears into the texture, making it perfect for picky eaters. Like in our pineapple zucchini bread, the vegetable serves more as a moisture-booster than a flavor star.
No Special Equipment Required
One of the best things about this recipe? It’s simple. A hand mixer, a mixing bowl, a grater, and a standard 9×5-inch loaf pan are all you need. No stand mixer required. Once you fold in the berries and pour the batter into the prepared pan, your kitchen will fill with the comforting aroma of a bakery-style loaf in no time.
Plus, the lemon glaze is just a two-ingredient drizzle that comes together while the bread cools. Similar to the easy topping on our blueberry and lemon zest bites, it adds a delicate sweetness that elevates the loaf without overpowering it.
Baking Tips to Perfect Your Lemon Blueberry Zucchini Bread
Should You Peel or Squeeze the Zucchini?
You don’t need to peel your zucchini for this bread. In fact, the peel adds a nice speckled green throughout the loaf and is so thin it bakes down easily. Just give your zucchini a good rinse, trim the ends, and grate it with the skin on. The fine texture from a box grater is perfect.
Now let’s talk moisture. Zucchini holds a lot of water, which can make your bread dense or gummy if you skip this step: squeeze out the excess liquid. After shredding, place the zucchini in a sieve over a bowl and let it drain for a few minutes. Then press gently with the back of a spoon or wrap it in a clean kitchen towel and squeeze. You want it damp—not dripping.
For extra nutrients, save that zucchini water to toss into soups or even smoothies. This trick is similar to what we use in our zucchini cottage cheese bake where moisture balance is key to keeping the texture just right.
Can You Use Frozen Blueberries in Zucchini Bread?
Yes, frozen blueberries work wonderfully in this recipe. The secret? Don’t thaw them. Frozen berries bleed less into the batter when added straight from the freezer. Gently fold them into the batter at the very end so they don’t streak your loaf purple.
To keep your berries from sinking, toss them with a teaspoon of the flour mixture before adding them. This helps suspend them evenly throughout the loaf, giving you bursts of juicy blueberry in every slice—just like in our keto blueberry donuts, where texture is everything.
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Lemon Blueberry Zucchini Bread
This lemon blueberry zucchini bread is tender, tangy, and perfectly sweet. With fresh lemon juice, blueberries, and shredded zucchini, it’s the perfect summer quick bread for any occasion.
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
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 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
Instructions
1. Preheat oven to 350°F. Butter and flour a 9×5 loaf pan.
2. Whisk together flour, baking powder and salt. Set aside.
3. Beat eggs with a hand mixer until light yellow.
4. With mixer on low-medium speed, add oil and sugar. Then mix in buttermilk, lemon juice, and zest.
5. Fold in shredded zucchini using a spatula.
6. Add dry ingredients and stir just until combined—do not overmix.
7. Gently fold in blueberries.
8. Pour batter into prepared loaf pan and bake for 45–55 minutes.
9. Cool in pan for 15 minutes. Transfer to wire rack to cool completely.
10. Mix powdered sugar with lemon juice or milk to make glaze.
11. Once bread is fully cooled, drizzle glaze over the top.
Notes
Don’t overmix the batter after adding flour.
Use frozen blueberries straight from the freezer to prevent color bleeding.
Be sure to squeeze the excess moisture out of the zucchini before mixing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
How to Mix, Bake, and Store Lemon Blueberry Zucchini Bread
Mixing Technique Matters
Quick breads like this lemon blueberry zucchini loaf come together in two stages: wet ingredients and dry. Overmixing is the most common mistake. Use your hand mixer only for the eggs and wet ingredients—once the flour goes in, switch to a spatula and gently fold. You want the flour to just disappear into the batter. Overmixing creates gluten, which makes the bread chewy and dense.
Start by beating your eggs until they’re a soft yellow. Add oil and sugar slowly, then mix in buttermilk, lemon juice, and zest. Once your wet base is ready, fold in the zucchini, then stir in the flour mixture until just barely combined. Finally, add your blueberries gently.
This method creates the same light, delicate crumb found in our blueberry zucchini bread, and the glaze sticks beautifully when the top isn’t overbeaten.
Baking & Storage Tips
Pour the batter into a well-greased and floured 9×5 loaf pan. Before baking, wipe the top inch of the inside of the pan clean with a paper towel. This prevents the top edges from curling, giving you that beautiful bakery-style dome.
Bake at 350°F for 45–55 minutes. Start checking at 45. The bread is done when a toothpick inserted in the center comes out with moist crumbs but no batter. Cool the loaf in the pan for 15 minutes before transferring to a wire rack.
Once cooled completely, drizzle with the lemon glaze. For a neat glaze line, place wax paper under the rack.
To store, wrap the loaf tightly in plastic wrap or place in an airtight container. It keeps on the counter for 2 days, or up to 5 in the fridge. You can also freeze slices individually—perfect for a quick breakfast. Just like our chocolate zucchini muffins, this bread stays moist even after freezing.
How to Avoid a Soggy Loaf
A common issue with zucchini bread is sogginess. The fix? It all comes down to moisture control. First, make sure to thoroughly drain and lightly squeeze your zucchini. Second, don’t overmix your batter. Lastly, let your loaf cool completely on a wire rack before storing. Trapped steam is a soggy bread’s worst enemy. These same tips are what make our carrot apple zucchini bread such a reliable favorite.
Also, resist the urge to underbake. If the top is browning too quickly but the center isn’t set, loosely cover the loaf with foil and bake longer. Your perfect loaf of lemon blueberry zucchini bread is golden brown, slightly domed, and springy to the touch.
Make It Ahead or Freeze It for Later
This lemon blueberry zucchini bread is freezer-friendly and stays moist when thawed. Let it cool completely, then wrap tightly in plastic and foil. For best texture, freeze without the glaze and add it fresh before serving. You can also freeze individual slices between sheets of wax paper for easy grab-and-go snacks.
Making it ahead? Bake the loaf a day in advance and glaze it just before serving. The lemon zest intensifies overnight, and the texture holds beautifully. This also works great with our zucchini brownies—proof that veggie-loaded treats can still be sweet and indulgent.
FAQs About Lemon Blueberry Zucchini Bread
Can you use frozen blueberries in zucchini bread?
Yes. Use them straight from the freezer—don’t thaw. Toss with flour to prevent sinking.
Do you have to peel zucchini before grating it for bread?
No. The skin is thin, soft, and adds texture and color. Just wash it well and grate.
How to make zucchini bread not soggy?
Drain and lightly squeeze the zucchini. Don’t overmix or underbake, and let it cool on a rack.
Should you squeeze water out of zucchini for bread?
Yes. Excess water leads to soggy texture. Squeeze until just damp.
Conclusion
This lemon blueberry zucchini bread is more than just a recipe—it’s a reminder that simple ingredients can deliver comforting, delicious results. With bright lemon, juicy berries, and a moist crumb from fresh zucchini, it’s a loaf you’ll come back to all year round.
Whether you’re slicing it for a summer brunch or freezing it for busy school mornings, this bread offers a perfect balance of flavor, ease, and nourishment. And if you love this combo, try our blueberry and lemon zest bites or even the chocolate zucchini bread for your next baking adventure.
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