This lemon blueberry zucchini bread tastes like sunshine in a slice. It’s soft, moist, and full of lemony brightness, with juicy bursts of blueberries in every bite. The shredded zucchini keeps it tender without making it taste like veggies.
It’s easy to mix by hand, bakes up beautifully, and feels just right for warm-weather mornings or afternoon snacks.
What Makes This Special
This isn’t your average quick bread. The combination of lemon and blueberries brings a fresh, bakery-style flavor, while zucchini keeps the loaf incredibly moist. You don’t need a mixer, and the batter comes together in minutes.
A light lemon glaze on top adds a gentle tang and shine. It’s the kind of recipe that disappears fast and gets requested again.
Shopping List
- Zucchini: 1 medium (about 1 1/2 cups shredded, lightly packed)
- Blueberries: 1 cup fresh (or frozen, unthawed)
- Lemon: Zest of 1 large lemon + 2 tablespoons lemon juice
- All-purpose flour: 2 cups, plus 1 tablespoon for tossing blueberries
- Granulated sugar: 3/4 cup
- Light brown sugar: 1/4 cup, packed
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Eggs: 2 large
- Neutral oil: 1/2 cup (canola, vegetable, or light olive oil)
- Plain yogurt or sour cream: 1/2 cup
- Vanilla extract: 1 teaspoon
- Powdered sugar (for glaze): 3/4 cup
- Milk or cream (for glaze): 1–2 teaspoons, as needed
How to Make It
- Prep your pan and oven: Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving a slight overhang for easy lifting.
Lightly grease the sides.
- Grate the zucchini: Use the large holes of a box grater. Gather the shredded zucchini in a clean towel and gently squeeze out excess moisture. You want it damp, not dripping.
- Toss the blueberries: If using fresh berries, pat them dry.
Toss with 1 tablespoon flour to help prevent sinking. If using frozen, don’t thaw—just toss with flour quickly.
- Mix dry ingredients: In a large bowl, whisk 2 cups flour, baking powder, baking soda, and salt. Stir in lemon zest to release the oils.
- Mix wet ingredients: In a medium bowl, whisk eggs, granulated sugar, brown sugar, oil, yogurt, lemon juice, and vanilla until smooth.
- Combine: Pour wet into dry and stir gently until just combined.
Fold in zucchini. The batter will be thick—avoid overmixing.
- Add blueberries: Fold in the floured blueberries with a few gentle strokes. Don’t break them up.
- Bake: Transfer batter to the loaf pan and smooth the top.
Bake 55–65 minutes, until a toothpick comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool: Let the loaf cool in the pan 10–15 minutes, then lift out and cool completely on a rack. This helps it set and stay moist.
- Glaze: Whisk powdered sugar with 1 tablespoon lemon juice and enough milk to reach a pourable glaze.
Drizzle over the cooled loaf. Let it set 10 minutes before slicing.
Keeping It Fresh
Once cooled, wrap the loaf snugly in plastic or store in an airtight container. It keeps at room temperature for 2–3 days.
For longer storage, refrigerate up to 5 days—bring slices to room temp before serving for the best texture.
To freeze, wrap the whole loaf (or individual slices) in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
Add fresh glaze after thawing if you like.
Benefits of This Recipe
- Moist without heaviness: Zucchini and yogurt keep the crumb tender and soft.
- Balanced flavor: Bright lemon offsets the sweetness, while blueberries add juicy pops.
- Easy method: One bowl for dry, one for wet, no mixer needed.
- Make-ahead friendly: The flavor actually deepens the next day.
- Flexible ingredients: Fresh or frozen blueberries both work well.
What Not to Do
- Don’t skip draining the zucchini: Too much liquid makes the loaf dense and gummy.
- Don’t overmix: Stir just until the dry spots disappear. Overmixing toughens the crumb.
- Don’t overbake: Start checking at 55 minutes. Overbaking dries it out fast.
- Don’t slice while hot: Let it cool so it sets and slices cleanly.
- Don’t thaw frozen blueberries: Use them straight from the freezer to avoid blue streaks.
Variations You Can Try
- Lemon Almond: Add 1/2 teaspoon almond extract and sprinkle sliced almonds on top before baking.
- Poppy Seed Twist: Stir 1 tablespoon poppy seeds into the batter for texture and a classic lemon pairing.
- Whole-Wheat Boost: Swap 1 cup of flour for white whole wheat.
Add 1–2 tablespoons milk if the batter feels too thick.
- Citrus Mix: Use half lemon zest and half orange zest for a rounded citrus flavor.
- Crumble Top: Mix 3 tablespoons butter, 1/3 cup flour, 1/3 cup sugar, and a pinch of salt. Crumble over the batter before baking.
- Gluten-Free: Use a 1:1 gluten-free baking blend that includes xanthan gum. Check doneness at 50–55 minutes.
- Mini Loaves or Muffins: Bake in two 8×4-inch pans (35–45 minutes), four mini loaves (25–35 minutes), or as muffins (18–22 minutes).
Can I use olive oil?
Yes, but choose a light or extra-light olive oil.
Strong, peppery oils can overpower the lemon and blueberry flavors.
Do I need to peel the zucchini?
No peeling needed. The skin is thin and softens during baking. It also adds flecks of color and a bit of nutrition.
Why did my blueberries sink?
Make sure you toss them with a little flour and fold them in gently.
Also, a thicker batter helps suspend the berries. If your batter seems runny, your zucchini may not have been drained enough.
Can I reduce the sugar?
You can cut the granulated sugar by 2–3 tablespoons without affecting the texture much. Keep some sweetness to balance the lemon and keep the crumb tender.
How do I know it’s done?
Look for a golden top and a toothpick that comes out clean or with a few moist crumbs.
The loaf should spring back lightly when pressed in the center.
Can I skip the glaze?
Absolutely. The loaf is flavorful on its own. If you still want a hint of lemon, brush the warm loaf with a tablespoon of lemon juice mixed with a teaspoon of sugar.
Are frozen blueberries okay?
Yes.
Use them straight from the freezer, toss in flour, and fold in gently. You may need to add a couple of minutes to the bake time.
In Conclusion
This lemon blueberry zucchini bread delivers bright citrus flavor, juicy berries, and a beautifully moist crumb—everything you want in a summer bake. It’s simple enough for a weekday, yet special enough for brunch.
Keep the steps gentle, avoid overbaking, and enjoy a slice that tastes like summer in every bite.