Lemon Blueberry Zucchini Bread Recipe

I absolutely love this Lemon Blueberry Zucchini Bread recipe because it strikes the perfect balance between sweet and tangy with a beautiful moist texture from the zucchini. Whenever I need a versatile treat that’s both comforting and a little bit fresh, this bread is exactly what I reach for. It feels like the best of summer wrapped up in one loaf – bright lemon, juicy blueberries, and a subtle vegetable boost you barely notice but will happily sneak into your day.

When I first tried this Lemon Blueberry Zucchini Bread recipe, I was amazed at how the flavors melded without being overwhelming, and the lemon glaze on top adds that extra zing that keeps everyone coming back for more. It’s fantastic for brunches, snack time, or even as a thoughtful homemade gift. Trust me, once you make it, you’ll want to bake it regularly — it’s that good, and surprisingly simple!

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Ingredients You’ll Need

This Lemon Blueberry Zucchini Bread recipe combines staple baking ingredients with fresh produce to create a loaf that’s bursting with flavor and texture. A few baking basics plus fresh lemons, blueberries, and zucchini make all the difference!

• Granulated sugar: Adds the perfect amount of sweetness without overpowering the citrus notes.
• Large eggs: Provide structure and richness to the bread.
• Vegetable oil: Keeps the bread moist and tender, better than butter for zucchini bread.
• Buttermilk: Leavens and balances acidity while giving a hint of tang.
• Vanilla extract: Enhances overall flavor with a warm, sweet aroma.
• All-purpose flour: The base of the bread, sifted for a lighter texture.
• Baking powder and baking soda: Work together to help the bread rise beautifully.
• Sea salt or table salt: Balances the sweetness and brings depth to flavors.
• Grated zucchini: The star ingredient making the bread moist and nutritious – just be sure to squeeze excess water out.
• Blueberries: Fresh or frozen, they add juicy bursts of sweetness all throughout.
• Fresh lemons: Both zest and juice are essential for that signature bright flavor.
• Powdered sugar: Combined with lemon juice to make the tangy glaze that finishes it off perfectly.

Variations

One of the best things about this Lemon Blueberry Zucchini Bread recipe is how easy it is to tweak and make your own. I love to play around with what I have on hand, so feel free to get creative!

• Nutty Boost: Adding chopped walnuts or pecans gives a lovely crunch and adds richness, which my family can’t get enough of.
• Berry Swap: Tried it with raspberries and it was just as delightful – super fresh and tangy!
• Gluten-Free: Use a 1:1 gluten-free baking flour to make it accessible for everyone without losing texture.
• Less Sweet: If you want it less sweet, reduce granulated sugar slightly – the lemon glaze still gives that touch of sweetness that balances well.

How to Make Lemon Blueberry Zucchini Bread Recipe

Step 1: Prep Your Zucchini and Oven

Start by preheating your oven to 350°F and prepping a 9×5-inch loaf pan with non-stick spray to make cleanup easier. Next, grate your zucchini and wrap it in cheesecloth or paper towels to squeeze out as much water as possible – I learned this trick because soggy batter is the enemy of good texture!

Step 2: Mix Wet Ingredients Together

In a large bowl, beat the granulated sugar, eggs, and vegetable oil until smooth. Then add in the buttermilk and vanilla extract, giving everything a good mix. This combo creates the base that keeps your bread soft and tender.

Step 3: Combine the Dry Ingredients

Sift together the flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined – don’t overmix here or your bread can get tough.

Step 4: Fold in Zucchini, Blueberries, and Lemon

Gently fold in the grated zucchini, blueberries, the zest from two lemons, and the juice from one lemon. This is where the magic happens – you’ll see the batter lighten and smell that amazing citrus aroma. Be gentle to avoid breaking the blueberries and turning the batter purple.

Step 5: Bake and Cool

Pour your batter evenly into the prepared pan and bake for about 40-50 minutes. Start checking around 40 minutes by inserting a toothpick in the center – it should come out clean or with just a few moist crumbs. Let the bread cool in the pan for 15 minutes, then flip it onto a cooling rack so it cools completely.

Step 6: Make the Lemon Glaze and Finish

While your bread is cooling, whisk powdered sugar with the juice of one lemon until smooth to create a glossy, tangy glaze. Pour this over the cooled bread—this final touch gives the bread its signature zing and lovely presentation.

How to Serve Lemon Blueberry Zucchini Bread Recipe

Garnishes

I love topping slices with a little fresh lemon zest for an extra pop of color and citrus aroma. A light spread of cream cheese or a dollop of Greek yogurt also pairs beautifully when you want a creamy contrast.

Side Dishes

This bread shines on its own but I often serve it alongside a simple fruit salad or a cup of hot tea for a relaxing afternoon treat. It also works well next to a soft cheese spread if you’re offering a brunch spread.

Creative Ways to Present

For parties, I slice and arrange the bread on a pretty platter garnished with extra blueberries and lemon slices. Wrapping individual slices in parchment and tying with a ribbon makes for lovely homemade gifts, too.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container at room temperature for up to three days. If your kitchen is warm, keeping the bread in the fridge works well, just let the slices come to room temp before eating for best flavor.

Freezing

This Lemon Blueberry Zucchini Bread freezes beautifully! I slice it first, then wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. It thaws quickly on the counter or in the fridge overnight.

Reheating

To enjoy leftovers warm, I pop individual slices in the toaster oven for a couple of minutes or microwave briefly. This helps revive the fresh-baked taste and soft texture perfectly.

FAQs

Final Thoughts

One of the reasons I keep coming back to this Lemon Blueberry Zucchini Bread recipe is how effortlessly it delivers on freshness, moisture, and flavor every single time. It’s like a little burst of sunshine in loaf form, and sharing it with friends and family always brings smiles. Give it a try—you’ll quickly see why this has become a staple in my recipe box and hopefully in yours too!

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