The Best Lemon Blueberry Zucchini Bread with Lemon Glaze
Are you one of the many home gardeners blessed with an abundance of zucchini? Or perhaps you simply adore the idea of a moist, flavorful quick bread that ingeniously incorporates a vegetable? Look no further! This Lemon Blueberry Zucchini Bread is an absolute triumph, transforming your garden’s bounty into a delectable treat that’s perfect for breakfast, brunch, or an afternoon snack. It’s truly my favorite way to utilize that plentiful zucchini, and the bright, zesty lemon glaze elevates every slice to a whole new level of deliciousness.
The beauty of this recipe lies in its harmonious blend of flavors and textures. The grated zucchini adds an incredible amount of moisture and tenderness to the bread, making it irresistibly soft without any noticeable “zucchini” taste. Instead, you’re treated to bursts of sweet blueberries and the vibrant tang of fresh lemon, all tied together with a sweet, citrusy glaze. Prepare yourself for rave reviews – this bread is consistently a crowd-pleaser and will quickly become a cherished recipe in your collection.
Why This Lemon Blueberry Zucchini Bread Recipe is a Must-Try
This isn’t just another zucchini bread recipe; it’s a celebration of summer flavors and clever baking. Here’s why this particular combination stands out and has become a household favorite:
The Perfect Flavor Pairing: Lemon and Blueberries
Blueberries and lemons are a classic culinary duo, and for good reason! The vibrant, tart notes of fresh lemon provide a beautiful contrast to the sweet, juicy burst of blueberries. This combination creates a bright, refreshing flavor profile that keeps the bread from being overly sweet, making it incredibly well-balanced and utterly irresistible. It’s a match truly made in foodie heaven.
Utilize Your Zucchini Harvest
If your garden is overflowing with zucchini, you know the challenge of finding creative ways to use it all. This recipe offers an ideal solution. Zucchini is a fantastic ingredient in baked goods because it adds incredible moisture without altering the flavor. When grated and incorporated into the batter, it virtually disappears, leaving behind a wonderfully tender crumb. It’s a sneaky way to add a serving of vegetables, even if no one can taste it!
Effortless Baking for Any Skill Level
Quick breads, like this lemon blueberry zucchini bread, are renowned for their simplicity. There’s no yeast involved, meaning no rising time or complicated kneading. With straightforward steps and common pantry ingredients, this recipe is accessible for bakers of all experience levels, from beginners to seasoned pros. The satisfaction of baking a delicious, homemade loaf has never been easier.
For more delightful lemon and blueberry combinations, be sure to explore our Lemon Blueberry Trifle, a beautiful layered dessert; our rustic Lemon Blueberry Galette; and our indulgent Glazed Lemon Blueberry Cake!
Essential Ingredients for Your Lemon Blueberry Zucchini Bread
Gathering your ingredients before you begin ensures a smooth and enjoyable baking process. This recipe calls for simple, wholesome items you likely already have in your pantry and fridge, plus a few fresh stars:
Find all precise measurements, ingredient details, and comprehensive instructions in the printable recipe card located at the conclusion of this article.
Key Ingredients Explained:
- All-Purpose Flour: The foundation of our bread, providing structure.
- Baking Powder & Salt: Leavening agent for a light texture and seasoning to enhance all flavors.
- Large Eggs: Binders that add richness and help create a tender crumb.
- Canola Oil: Contributes to the bread’s moistness and tender texture. Vegetable oil works as well.
- Granulated Sugar: Sweetens the bread, balancing the tartness of lemon and blueberries.
- Buttermilk: Adds a subtle tang and reacts with the baking powder for extra lift and tenderness. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the way to ½ cup with regular milk. Let it sit for 5-10 minutes until it slightly curdles.
- Fresh Lemon Juice & Zest: These are crucial for that bright, unmistakable lemon flavor. Don’t skip the zest – it holds most of the lemon’s essential oils and provides intense aroma.
- Shredded Zucchini: The star vegetable that makes this bread incredibly moist. Remember to drain it well to prevent a soggy loaf.
- Blueberries: You can use fresh or frozen blueberries. If using frozen, there’s no need to thaw them; simply toss them into the batter directly from the freezer. Thawing can cause them to “bleed” their juice, potentially staining your beautiful bread a grayish color. A light coating of flour on frozen berries can also help prevent them from sinking to the bottom.
For the Irresistible Lemon Glaze:
- Powdered Sugar (Sifted): Forms the base of the glaze, creating a smooth, sweet finish. Sifting is key for a lump-free glaze.
- Fresh Lemon Juice (or Milk): Provides the liquid component and adds extra lemon zing. You can adjust the amount to achieve your desired glaze consistency.
Crafting Your Delicious Lemon Blueberry Zucchini Bread: A Step-by-Step Guide
Creating this flavorful zucchini bread is a straightforward process. Follow these detailed steps to achieve a perfectly moist and delightful loaf:
These step-by-step photos and detailed instructions are provided to help you visualize each stage of the recipe. For a concise, printable version with all measurements, please scroll down to the recipe card at the end of this post.
- Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by thoroughly buttering and flouring it. This ensures your bread releases easily.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt. Set this mixture aside for later.
- In a separate, larger bowl, use a hand mixer to beat the eggs until they are light yellow and slightly frothy. This incorporates air, contributing to a lighter texture.
- With the mixer on low to medium speed, gradually add the canola oil and granulated sugar to the beaten eggs, mixing until well combined. Then, incorporate the buttermilk, fresh lemon juice, and lemon zest. Mix until just blended; avoid overmixing.
- Gently fold the drained, shredded zucchini into the wet batter using a spatula.
- Add the reserved dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough bread. A few streaks of flour are acceptable.
- Finally, gently fold in the blueberries. If using frozen blueberries, do not thaw them. Tossing them lightly in a tablespoon of flour before adding can also help prevent them from sinking.
- Pour the batter into your prepared loaf pan. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven.
- Once baked, remove the pan from the oven and let the bread cool in the pan on a wire rack for about 15 minutes. This allows it to firm up before removal.
- After 15 minutes, carefully remove the bread from the pan and transfer it to the wire rack to cool completely. This is crucial before applying the glaze.
Preparing the Tangy Lemon Glaze
The lemon glaze is the crowning glory of this bread, adding a shiny finish and an extra layer of bright citrus flavor. For the best results, it’s essential to prepare it at the right time.
Important Tip: Wait until your Lemon Blueberry Zucchini Bread has cooled completely before mixing and applying the glaze. If you apply the glaze to warm bread, it will melt, seep into the bread, and might crystallize, leading to a less appealing texture and appearance. A fully cooled bread allows the glaze to set beautifully, creating a smooth, enticing topping.
- To minimize mess, place a sheet of waxed paper, parchment paper, or aluminum foil directly under your cooling rack before you begin glazing. This will catch any drips.
- In a small bowl, combine the sifted powdered sugar with the fresh lemon juice (or milk). Whisk thoroughly until the mixture is completely smooth and free of lumps. You can adjust the consistency to your preference: for a thicker glaze, add a little more powdered sugar; for a thinner, more drizzly glaze, add a few more drops of lemon juice or milk.
- Once the bread is completely cool, generously drizzle the prepared glaze over the top. Allow the glaze to set for at least 15-20 minutes, or until it has hardened slightly, before slicing and serving. This ensures a clean cut and a lovely presentation.
Expert Tips & Frequently Asked Questions for Perfect Zucchini Bread
Achieving the perfect loaf of Lemon Blueberry Zucchini Bread is simple with a few insider tips. Here are some expert insights and answers to common questions:
- Prepping Your Loaf Pan: The “Clean Edge” Trick: After greasing and flouring your loaf pan, take a paper towel wrapped around your finger and wipe clean the top one-inch of the inside of the pan. This clever trick helps prevent the top of the bread from curling inwards around the edges, allowing it to “crown” beautifully and evenly during baking.
- Don’t Waste Zucchini Juice! When you shred your zucchini, it’s vital to drain out the excess moisture (using a sieve or by squeezing it in a clean towel). However, don’t just toss that nutrient-rich liquid! Save it – freezing it in a zipper sandwich bag is a great idea – and add it to future stews, soups, or even smoothies for an extra boost of hidden nutrients.
- The Golden Rule of Quick Breads: Don’t Overmix! This is perhaps the most crucial tip for any quick bread or muffin batter. Over-beating develops the gluten in the flour too much, which can result in a tough, chewy, and dense baked good. Always fold or stir in your dry ingredients and any additions (like zucchini or blueberries) just until they are combined or have almost disappeared. A few small lumps are perfectly fine!
- Choosing Your Mixer: For beating the eggs and wet ingredients, a simple hand mixer is perfectly sufficient. There’s absolutely no need to pull out a heavy-duty stand mixer like a KitchenAid for this recipe, especially since you’ll be gently folding in the remaining ingredients by hand to avoid overmixing.
- Fresh vs. Frozen Blueberries: As mentioned in the ingredients, both work well. If using frozen, add them directly from the freezer without thawing. You can lightly toss them in a tablespoon of flour before adding to the batter to help prevent them from sinking to the bottom of the loaf.
- Checking for Doneness: Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs attached, your bread is done. If it has wet batter, continue baking for a few more minutes and retest.
Serving, Storing, and Flavor Variations
Serving Suggestions
This Lemon Blueberry Zucchini Bread is incredibly versatile. It’s fantastic on its own for a quick breakfast or a delightful afternoon tea. Serve it with a cup of coffee or a glass of iced tea. For a more decadent treat, you can warm slices slightly and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage and Freezing Instructions
To keep your bread fresh, store it at room temperature in an airtight container for up to 3-4 days. For longer storage, this bread freezes beautifully! Once completely cooled (and glazed, if preferred), wrap the entire loaf or individual slices tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature or gently warm individual slices in the microwave.
Exciting Flavor Variations
While the lemon and blueberry combination is a classic, this zucchini bread recipe is also a wonderful canvas for other flavors. Feel free to experiment:
- Other Berries: This bread would be absolutely amazing with other berries such as blackberries or raspberries. Both would pair exceptionally well with the fresh lemon flavor! You could even try a mixed berry approach.
- Nuts: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch and nutty flavor.
- Spices: A pinch of cinnamon or nutmeg could add a warm, cozy note, though the lemon-blueberry flavor is often best left pure.
- Citrus Variations: Substitute lime or orange zest and juice for the lemon for a different citrus twist.
- Chocolate Chips: For those with a sweet tooth, ½ cup of white chocolate chips or mini semi-sweet chocolate chips would be a delicious addition.
If you enjoy quick breads, be sure to try my equally delicious Cantaloupe Quick Bread and the wonderfully fragrant Peach Bread!
More Zucchini Recipes to Love
If you’re still looking for ways to use up that abundant zucchini harvest, we have plenty of other fantastic recipes, both sweet and savory!
Sweet Zucchini Treats:
- Morning Glory Zucchini Bread
- Shortcut Zucchini Muffins
- Vanilla Zucchini Muffins
- Chocolate Zucchini Bread
Savory Zucchini Dishes:
- Zucchini Boats
- Crispy Zucchini Fries
- Simple Zucchini Tomato Pasta
- How to Make Zucchini Noodles
- Grilled Corn & Zucchini Salad with Feta
- Fried Zucchini
I genuinely love to bake and cook, and sharing my favorite recipes with you brings me so much joy! I know it can be challenging to remember to come back and search for specific recipes, so I’ve made it incredibly easy for you with my weekly newsletter. You can subscribe for free, and I’ll send a curated collection of delicious recipes directly to your email inbox every single week, ensuring you never miss out on your next favorite meal or treat!
Lemon Blueberry Zucchini Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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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 large 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
Things You’ll Need
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Hand mixer
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9×5 loaf pan
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Wire cooling racks
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Sifter
Before You Begin
- After greasing and flouring the loaf pan, wrap a paper towel around your finger and wipe clean the top one-inch of the inside of the pan. This keeps the top of the bread from curling up around the edges, allowing it to crown better.
- Drain your zucchini through a sieve, but don’t toss the juice. Save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
- Never over beat a quick bread or muffin batter as it can cause the baked good to be tough. Fold or stir in dry ingredients just until they disappear or almost disappear.
- A simple hand mixer is perfect for beating the eggs and wet ingredients, no need for a big Kitchenaid for this recipe. Especially since you will be folding in remaining ingredients by hand.
Instructions
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Preheat oven to 350 F. Butter and flour a 9×5 loaf pan.
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whisk together flour, baking powder and salt and set aside.
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Beat eggs with mixer until light yellow.
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With mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest.
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Fold in zucchini.
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Stir in dry ingredients just until combined.
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Gently fold in blueberries.
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Transfer batter to prepared pan and bake for 45-55 minutes.
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Cool in pan on wire rack for 15 minutes.
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Remove from pan and cool completely on a wire rack.
Prepare Glaze
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When the bread is completely cooled, place a sheet of waxed paper under the cooling rack.
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Prepare glaze by carefully combining glaze ingredients and drizzle over top of bread.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on September 8, 2018, and has since been extensively updated with fresh photos, enhanced instructions, additional expert tips, and further details to improve your baking experience and ensure perfect results every time.