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 August 2018*
Hi friends!
Here’s the thing about blogging for almost 8 years- you accumulate A LOT of recipes. I actually find it hard to believe that I shared this recipe over 7 years ago. How crazy is that?! Life was so different back then.
When I first shared this recipe, I talked about a bad habit I have and that bad habit remains 7 years later: every time I go to the grocery store, I buy lemons. Even if I don’t need them. Even if I have no idea how many lemons I have at home. I can’t help it. And consequently, I’m always looking for ways to use them up.
We’ve also reached the point in the summer where everyone seems to have excess zucchini laying around.
So I present to you, my favorite way to combine lemon and zucchini….with some blueberries thrown in as well, for good measure. I used frozen wild blueberries because we always have an industrial-sized bag in our freezer and this is a lot less messy than letting my 3 year old eat them with his fingers for a snack. But you could use regular blueberries as well. Perhaps leftover from your summer blueberry picking adventures?
Here’s the recipe:
PrintLemon 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!
Ingredients
1/2 cup oil (I used avocado oil)
2 eggs
1/2 cup brown sugar
1 tsp vanilla extract
1 cup shredded zucchini, excess water removed
1.5 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (optional but def add it if omitting the lemon)
zest of one lemon (i like adding this but feel free to leave it out if you want)
3/4 cup frozen wild blueberries (or 1 cup regular blueberries)
Instructions
In a large bowl, mix oil, eggs, sugar, vanilla and zucchini.
Add remaining ingredients, except blueberries, and stir until just mixed.
Gently mix in blueberries until combined.
Pour into loaf pan lined with parchment paper.
Bake at 350 degrees F for 50-55 minutes.
Notes
The original recipe was: 1/4 cup plain Greek yogurt, 1/4 cup applesauce, 1 egg, 1 egg white, 1 cup zucchini, 1 tsp vanilla, zest of one lemon, 1.5 cup white whole wheat flour, 1/4 cup AP flour, 1/3 cup sugar, 1.5 tsp baking powder, 1/2 tsp baking soda, pinch of salt, 3/4 c blueberries.
One bowl. So easy. Go make it immediately!
Enjoy!
–Lindsay–
Lemon does amazing things to baked goods! This bread looks fantastic. I have a tendency to always buy onions. I’m not sure why 🙂
ah! onions are my second bad habit!!! i ALWAYS have too many of them.
Yum! This looks good and healthy! I’ll add this to the baking list 🙂
i know! i love how healthy it is!
I find myself always buying lemons, too! I juice them and put the juice in a container in the fridge. I add it to hot tea or ice water to give it a kick…but I think I need to use my lemons for this instead 🙂
oooh i love lemon in my tea! so good!!
This looks wonderful! I actually have a container of blueberries at home just begging to be used up…
i’m certain they’re begging you to make this!
I always buy lemons too! We use them like it’s our job, ha.
This bread looks delicious, I’m all for lemony baked good 🙂
glad to hear i’m not the only compulsive lemon buyer 🙂
I love the idea of all those flavors together. I’ve never had a lemon zucchini loaf, but it sounds wonderful.
i like it because the lemon isn’t overpowering but you can tell it’s there!
OH. MY. GOSH this looks gorgeous!!!
I can’t even begin to tell you how much I love blueberry in bread, pancakes, muffins, etc….It’s like little fruity explosions in every bite!!
ANOTHER recipe to add to my to make list!!
i know!!! blueberries are the best!
What is AP flour?
all purpose!
Lemon + Blueberry = DELICIOUS!!!
This looks so yummy. Do you think I could convert it to muffins? I find them so much easier for a breakfast/snack on the go. Would you just reduce baking time? Thank you!
i would think so! I’d check them after 18-20 minutes and go from there!
Thank you! Will tag in instagram once I make them!
This is EXACTLY what my body has been craving- I wanted lemons and bread and blueberries and here it is. Thank you!
I’ve made this twice now and it has become my favorite way to make zucchini bread. Thank you for sharing!!
so glad you like it!