Lemon Blueberry Zucchini Bread Recipe

I absolutely love this Lemon Blueberry Zucchini Bread Recipe because it combines so many delightful flavors and textures in one loaf. The fresh tang of lemon and the burst of sweet blueberries paired with moist, tender zucchini make it a perfect snack or breakfast treat. You’ll find that the bread stays wonderfully moist and fresh for days, making it a great choice for sharing or enjoying throughout the week.

When I first tried this Lemon Blueberry Zucchini Bread Recipe, I was pleasantly surprised by how easy it was to make and how it never fails to impress guests or my family. It’s one of those recipes that works well year-round, but especially in spring and summer when blueberries and zucchini are at their peak. Trust me, it’s totally worth trying because the lemony glaze on top adds that gorgeous finishing touch that keeps everyone reaching for more.

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Ingredients You’ll Need

The ingredients in this Lemon Blueberry Zucchini Bread Recipe are simple yet thoughtfully chosen to balance sweetness, moisture, and that fresh lemon zing. Look for firm zucchinis and ripe blueberries to get the best flavor in your bread.

• Granulated sugar: Adds just the right sweetness without overpowering the lemon or blueberries.
• Large eggs: Help bind the ingredients and add richness.
• Vegetable oil: Keeps the bread moist and tender — I prefer neutral oil to let the lemon shine through.
• Buttermilk: Provides a slight tang that complements the lemon zest beautifully.
• Vanilla extract: Rounds out the flavor and adds warmth.
• All-purpose flour: The base for the bread; sifting ensures a light texture.
• Baking powder and baking soda: Work together to give the bread a perfect rise.
• Fine sea salt or table salt: Balances sweetness and enhances all flavors.
• Grated zucchini: Adds moisture and a subtle earthiness without overpowering the bread.
• Blueberries: Use fresh if possible for burst of juicy sweetness.
• Two lemons: You’ll need zest from two lemons and juice from one for the batter; the juice from another lemon goes into the icing.
• Powdered sugar: For that glossy, citrusy glaze topping — it’s the final touch that makes the bread irresistible.

Variations

I love to tweak this Lemon Blueberry Zucchini Bread Recipe in small ways depending on the season or mood. It’s super forgiving, so don’t hesitate to make it your own — that’s part of the fun!

• Use frozen blueberries: When fresh berries aren’t available, frozen works just fine—I just toss them in from frozen and fold gently so they don’t bleed too much.
• Swap buttermilk: If you don’t have buttermilk on hand, mixing regular milk with a splash of lemon juice or vinegar works great as a substitute.
• Gluten-free option: Try a gluten-free flour blend for a twist, but be mindful of baking time as it can bake faster or slower.
• Add nuts: Walnuts or pecans add a lovely crunch—my family loves this extra texture.

How to Make Lemon Blueberry Zucchini Bread Recipe

Step 1: Prep Your Zucchini and Oven

Start by preheating your oven to 350°F and greasing a 9×5” loaf pan with non-stick spray. Then, grate the zucchini and squeeze out as much moisture as you can using a cheesecloth or clean kitchen towel. This step is key—removing the excess water keeps your bread from turning soggy. Set the zucchini aside on paper towels to absorb any remaining moisture while you move on.

Step 2: Make the Batter

In a large mixing bowl, beat together the sugar, eggs, and vegetable oil until combined. Then whisk in the buttermilk and vanilla extract until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, and salt, then gently fold into the wet ingredients until just combined. Avoid overmixing here—you want the batter to be smooth but still light. Finally, fold in the grated zucchini, blueberries, lemon zest from two lemons, and juice from one lemon, distributing them evenly.

Step 3: Bake and Cool

Pour the batter into your prepared loaf pan and bake for about 40-50 minutes. Start checking at 40 minutes by inserting a toothpick into the center; if it comes out clean, your bread is ready. Cool the bread in the pan for around 15 minutes before flipping it onto a wire rack to cool completely. This cooling step helps the bread set so it slices nicely.

Step 4: Prepare the Lemon Glaze

Once the bread is cool, whisk together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle it generously over the top of the bread, letting it drip down the sides. This glaze adds an irresistible brightness and a slight sweetness that balances perfectly with the zucchini and berries.

How to Serve Lemon Blueberry Zucchini Bread Recipe

Garnishes

I like to keep things simple with this bread by adding a light sprinkling of powdered sugar or a few fresh lemon zest curls on top after glazing. Sometimes, a handful of fresh blueberries on the side makes for a beautiful presentation and an extra burst of berry goodness.

Side Dishes

This Lemon Blueberry Zucchini Bread Recipe pairs wonderfully with a cup of tea or coffee for breakfast or brunch. For a heartier meal, try serving it alongside Greek yogurt or a simple fruit salad — the fresh fruit and creamy yogurt complement the tangy bread perfectly.

Creative Ways to Present

For special occasions, I like to slice the bread into small squares and serve them on a pretty platter with edible flowers or fresh mint sprigs. You could even turn this into mini loaf pans or muffins to make individual servings—great for picnics or gifting!

Make Ahead and Storage

Storing Leftovers

I store leftover lemon blueberry zucchini bread wrapped tightly in plastic wrap and then placed in an airtight container at room temperature. It usually stays fresh for 3-4 days, but honestly, it rarely lasts that long in my house!

Freezing

Freezing slices individually wrapped in plastic and stored in a freezer bag works beautifully. When I want a quick treat, I just thaw a slice overnight in the fridge or leave it at room temp for an hour. The texture and flavor hold up remarkably well.

Reheating

To warm up the bread, I pop a slice in the microwave for about 15 seconds or heat it briefly in a toaster oven. If I want the glaze to be a bit melty and fresh-tasting, reheating gently works wonders without drying out the bread.

FAQs

Final Thoughts

This Lemon Blueberry Zucchini Bread Recipe holds a special place in my kitchen because it’s simple, reliable, and endlessly delicious. I love how it turns ordinary ingredients into something festive that feels like a little celebration with every slice. Give it a try—you might be surprised at how quickly it becomes a staple in your own home too. And hey, baking this is a great excuse to enjoy fresh seasonal produce and share a homemade treat with the people you love!

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