Lemon Blueberry Zucchini Bread

This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don’t like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!

*Originally published July 2011. Updated July 2024*

Hi friends!

This Lemon Blueberry Zucchini Bread is a must-try summer recipe so I wanted to make sure it was on your radar. I feel like everyone has a classic go-to zucchini bread recipe (if you don’t, try this Easy Zucchini Bread) but sometimes it’s fun to change things up a little bit.

When I first shared this recipe, I talked about my bad habit of overbuying lemons, even if I don’t need them. As a result, I’m constantly looking for ways to use them up and lemon and blueberry is one of my favorite combinations. (I also love these Lemon Blueberry Cheesecake Oat Bars).

We’ve also reached the point in the summer where everyone seems to have excess zucchini lying around and is combing the internet for ways to use them.

Need more zucchini recipe ideas? Try:

• Zucchini Oat Bars
• Peach Zucchini Smoothie Bowl
• Zucchini Carrot Apple Muffins
• Quinoa Risotto
• Crescent Wrapped Beef Zucchini Meatballs

But now let’s talk about how to make this recipe.

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Ingredients in Lemon Blueberry Zucchini Bread

Here’s what you need to make this easy quickbread:

• Sugar – if you prefer a little less sweet, feel free to cut back to 1/2 a cup
• Eggs – to add structure
• Oil – to add flavor and moisture
• Buttermilk – for tenderness
• Vanilla- adds flavor
• Zucchini – one shredded medium to large zucchini should do the trick
• Flour- I use AP flour or white whole wheat flour
• Baking powder and baking soda –
• Blueberries- you can use fresh or frozen
• Lemon – this is optional. If you don’t like it, leave it out. Or add the zest for flavor. You can even kick things up a notch and use the lemon juice and powdered sugar to make a glaze.

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How Do I Make Easy To Make Zucchini Bread

When you’re ready to bake, here’s what to do:

• In a bowl, combine sugar, eggs, oil, buttermilk, vanilla and zucchini and mix well.
• Add flour, baking soda and baking powder and stir to combine.
• Gently mix in blueberries (and lemon zest) if using.
• Pour into a loaf pan and bake.
• Optional – let cool completely and add lemon glaze.

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Lemon Blueberry Zucchini Bread (Muffin) Recipe

Here’s the recipe:

Print

One bowl. So easy. Go make it immediately!

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Lemon Blueberry Zucchini Bread FAQs

Is this a recipe for moist zucchini bread?

Yes. This bread is very moist. The oil and buttermilk help make it moist and tender and the shredded zucchini and blueberries add moisture as well.

Can I make this gluten-free zucchini bread?

You could sub a gluten-free 1:1 flour like King Arthur Measure for Measure for the flour. Or you could try this Gluten-Free Zucchini Bread or this GF Zucchini Bread from Iowa Girl Eats.

Can I make zucchini bread with banana?

You could easily add shredded zucchini to your favorite zucchini bread recipe, or try swapping half the sugar in this recipe with 1-2 mashed bananas.

How to store this lemon and zucchini bread?

Let cool completely and then store in a ziploc bag on the counter for 3-4 days. If you’re going to be eating it for longer, I would store in the fridge to avoid mold growing.

Can you freeze lemon blueberry zucchini bread?

Yes. Cool completely, wrap in saran wrap and place in a freezer-safe bag. You can slice it ahead of time so that you can pull out a slice or two at a time or freeze as a whole loaf. Do not freeze with the glaze on. Make the glaze just prior to serving.

Can I make yellow squash zucchini bread or zucchini bread with carrots?

Feel free to swap yellow squash for zucchini if that’s all you have! If you want to add carrots, you can add shredded carrots right along with the shredded zucchini or try these Zucchini Carrot Apple Muffins.

Can I make this zucchini bread with applesauce?

I would start by replacing half the sugar in this recipe with applesauce. If you like it, feel free to experiment with replacing all of the sugar.

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Enjoy!
–Lindsay–