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Lemon Blueberry Zucchini Bread

July 21, 2024 by Lindsay 24 Comments

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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!

lemon blueberry zucchini bread

*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.


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.

recipe for moist lemon and blueberry zucchini bread

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.

Lemon Blueberry Zucchini Bread (Muffin) Recipe

Here’s the recipe:

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Lemon Blueberry Zucchini Bread

easy lemon blueberry zucchini bread
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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!

  • Author: Lindsay
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 2/3 cup sugar (feel free to cut back to 1/2 cup)
  • 2 eggs
  • 1/2 cup oil (I use avocado oil)
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini (squeeze gently to remove some of the moisture)
  • 2 cups flour (i use AP or white whole wheat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 cup blueberries (fresh or frozen)
  • zest from one lemon + 1 Tbsp lemon juice, optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine sugar, eggs, oil, buttermilk, vanilla and shredded zucchini and mix well.
  3. Add flour, baking powder, baking soda and a pinch of salt and stir to combine.
  4. Gently stir in blueberries and lemon juice and zest, if using.
  5. Pour into loaf pan lined with parchment paper and bake 50 minutes or until a toothpick inserted in the middle comes out clean.
  6. Optional – let cool completely and combine 1 cup powdered sugar with 1 Tbsp lemon juice to make a glaze and pour over the loaf.

Notes

The lemon flavor is optional in this recipe. Feel free to add the zest or leave it out. For a stronger flavor, add one Tbsp lemon juice to the batter, add extra zest or top with lemon glaze.

If you don’t like big blobs of blueberries in your bread, use frozen wild blueberries. They’re smaller!

Did you make this recipe?

Tag @theleangreenbean on Instagram

One bowl. So easy. Go make it immediately!


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.

easy to make zucchini bread with glaze

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.


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!

Enjoy!
–Lindsay–

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Filed Under: Baking, Breakfast, Snack Tagged With: Blueberry, Brown Sugar, Egg, Oil, White Whole Wheat Flour, Zucchini

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Erica says

    July 11, 2011 at 8:14 AM

    Lemon does amazing things to baked goods! This bread looks fantastic. I have a tendency to always buy onions. I’m not sure why 🙂

    Reply
    • Lindsay says

      July 11, 2011 at 11:27 PM

      ah! onions are my second bad habit!!! i ALWAYS have too many of them.

      Reply
  2. Alicia at AliGirl Cooks says

    July 11, 2011 at 10:21 AM

    Yum! This looks good and healthy! I’ll add this to the baking list 🙂

    Reply
    • Lindsay says

      July 11, 2011 at 11:27 PM

      i know! i love how healthy it is!

      Reply
  3. Maria says

    July 11, 2011 at 10:58 AM

    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 🙂

    Reply
    • Lindsay says

      July 11, 2011 at 11:26 PM

      oooh i love lemon in my tea! so good!!

      Reply
  4. Rachel @ The Avid Appetite says

    July 11, 2011 at 12:09 PM

    This looks wonderful! I actually have a container of blueberries at home just begging to be used up…

    Reply
    • Lindsay says

      July 11, 2011 at 11:26 PM

      i’m certain they’re begging you to make this!

      Reply
  5. Lesley Lifting Life says

    July 11, 2011 at 12:45 PM

    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 🙂

    Reply
    • Lindsay says

      July 11, 2011 at 11:26 PM

      glad to hear i’m not the only compulsive lemon buyer 🙂

      Reply
  6. Nicole@HeatOvenTo350 says

    July 11, 2011 at 3:14 PM

    I love the idea of all those flavors together. I’ve never had a lemon zucchini loaf, but it sounds wonderful.

    Reply
    • Lindsay says

      July 11, 2011 at 11:25 PM

      i like it because the lemon isn’t overpowering but you can tell it’s there!

      Reply
  7. Katie@Real Food Katie's Way says

    July 11, 2011 at 9:51 PM

    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!!

    Reply
    • Lindsay says

      July 11, 2011 at 11:25 PM

      i know!!! blueberries are the best!

      Reply
  8. Alice Magee says

    October 5, 2013 at 4:57 PM

    What is AP flour?

    Reply
    • Lindsay says

      October 6, 2013 at 8:32 PM

      all purpose!

      Reply
  9. Kelli at Hungry Hobby says

    August 8, 2018 at 9:04 PM

    Lemon + Blueberry = DELICIOUS!!!

    Reply
  10. Allison says

    August 9, 2018 at 8:12 AM

    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!

    Reply
    • Lindsay says

      August 9, 2018 at 8:21 AM

      i would think so! I’d check them after 18-20 minutes and go from there!

      Reply
      • allison says

        August 9, 2018 at 2:26 PM

        Thank you! Will tag in instagram once I make them!

        Reply
  11. Brittany L Wells says

    August 9, 2018 at 1:10 PM

    This is EXACTLY what my body has been craving- I wanted lemons and bread and blueberries and here it is. Thank you!

    Reply
  12. Valerie says

    August 16, 2018 at 9:12 PM

    I’ve made this twice now and it has become my favorite way to make zucchini bread. Thank you for sharing!!

    Reply
    • Lindsay says

      August 19, 2018 at 4:03 PM

      so glad you like it!

      Reply
  13. Darla says

    June 12, 2020 at 3:17 PM

    This looks yummy! Do you think I could substitute a different sweetener besides the brown sugar? What would you suggest?

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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