Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze

Breakfast, Dessert | July 29, 2017 | By

Lemon Blueberry Zucchini Bread ~ an easy, moist quick bread packed with fresh blueberries and a light burst of lemon. Shredded zucchini and yogurt make moist and the lemony glaze drizzled on top makes it a delicious dessert, brunch or breakfast bread.

Zucchini is one of those unassuming vegetables that effortlessly transforms into a delicious side, ramps up a marinara sauce or in this case, adds moisture to an already delicious quick bread.

Zucchini is everywhere right now from farm stands to farm markets to our local grocery stores. My daughter’s vegetable bin is already filled with zucchini from her garden so when she asked if this recipe was easy to whip up (she’s the mother of two toddlers), the answer was yes ~

Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze

You all probably know by now that my husband has a pretty conservative palate. He asked about the bread, commenting how moist it is and you guys, I wish you could have seen his face when I told him it zucchini in it. But ~ he finished the piece he was eating and helped himself to another.

Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.

The other thing I’ve confessed 1 or 10 times is that I am missing the baking gene, despite my sweet tooth. So when I share a baking recipe, rest assured it’s simple and practically goof proof.

You can even serve Lemon Blueberry Zucchini Bread as dessert but if you’re like me, you’ll want to start your morning with a thick slice of it and a large mug of coffee.Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.

Lemon Blueberry Zucchini Bread Ingredients:

  • 1 ¼ cup + 3 tablespoons flour, divided
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ cup plain Greek yogurt
  • 1 egg
  • 2 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini drained
  • ⅓ cup vegetable oil
  • 1 cup fresh blueberries

Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla
  • Pinch salt
  • 1-2 tablespoons milk

Start by preheating the oven to 350° then grease a loaf pan.Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.

Grate the zucchini using a box grater on one of the smaller holes, then drain the zucchini in a clean dish towel squeezing out any excess water.

In a medium bowl, whisk 1 cup of the flour, sugar and baking powder together.

Add the yogurt, egg, lemon zest and juice, vanilla, (drained) zucchini and vegetable oil, stirring to combine.Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.

In a separate bowl, toss blueberries in the remaining 1/4 cup of flour and once they’re coated, add the berries and flour to the batter, gently folding in without overmixing.

Baking:

Quick bread means it’s quick to assemble. Baking time is lengthy but once it’s in the oven and the timer set, you can do other things while you’re waiting for your Lemon Blueberry Zucchini Bread.

Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.

Pour the batter into the prepared loaf pan and bake 55 minutes then tent the loaf pan with aluminum foil and continue baking 12-15 more minutes until a toothpick inserted in the center comes out clean.

Whisk the glaze ingredients together and once the bread has cooled completely drizzle as much as you want over the top. You may not use all of the glaze – it’s up to you.

Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.

Glaze:

The glaze is optional because the bread is really delicious on its own. If you’re making the glaze like I did, blend the powdered sugar, lemon juice, vanilla and a pinch of salt. Add the milk one tablespoon at a time until it reaches the consistency you like then drizzle the glaze over the top of the Lemon Blueberry Zucchini Bread.

Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.

Zucchini Tips:

  1. Don’t peel the zucchini because there’s no need. You won’t see the peel because it’s finely grated and it saves time. Enough said.
  2. Grate the zucchini using a box grater on the side with small holes. I won’t pretend to know how this magic happens, but somehow the zucchini vanishes when it’s baked. The zucchini and yogurt make the bread the ideal moisture.
  3. If you’ve been iffy about trying zucchini bread, now is the time. My husband (with the picky palate) knew the bread had zucchini in it so he tried the smallest piece possible. . .and then another.
  4. Small zucchini recommended.

Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.

Another favorite quick bread in our house is Banana Bread. Enjoy either ~ or both ~ with your morning coffee!

If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!

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3.8 from 5 votes
Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.
Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread is a simple quick bread packed with fresh blueberries, shredded zucchini and plain Greek yogurt to keep it moist. A light lemony glazes finishes the bread.

Course: Breakfast, Dessert
Cuisine: American
Keyword: easy lemon blueberry bread
Servings: 6
Ingredients
  • 1 1/4 cup flour + 3 tablespoons divided
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ cup plain Greek yogurt
  • 1 egg
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • teaspoon vanilla extract
  • 1 cup shredded zucchini drained
  • cup vegetable oil
  • 1 cup fresh blueberries
Glaze:
  • 1/2 cup powdered sugar
  • tablespoons lemon juice
  • ½ teaspoon vanilla
  • Pinch salt
  • 1-2 tablespoons milk
Instructions
  1. Preheat the oven to 350° and grease a loaf pan.

  2. Grate the zucchini using a box grater on one of the smaller holes,  then drain the zucchini in a clean dish towel squeezing out any excess water.

  3. In a medium bowl, whisk 1 cup of the flour, sugar and baking powder together.

  4. Add the yogurt, egg, lemon zest and juice, vanilla, (drained) zucchini and vegetable oil, stirring to combine.

  5. In a separate bowl, toss blueberries in the remaining 1/4 cup of flour and once they’re coated, add the berries and flour to the batter, gently folding in without overmixing.

  6. Pour the batter into the prepared loaf pan and bake 55 minutes then tent the loaf pan with aluminum foil and continue baking 12-15 more minutes until a toothpick inserted in the center comes out clean.

  7. Whisk the glaze ingredients together to the desired consistency and once the bread has completely cooled, drizzle it over the top. NOTE: use as much or as little of the glaze as you'd like.

Recipe Video

Comments

  1. Leave a Reply

    Mary
    July 31, 2017

    I love making quick breads, and this lemon with blueberry is perfect. There is something about the combination that makes you feel happy, especially first thing on a Monday morning! I love the ease of making this recipe, and the healthier addition of yogurt and zucchini just makes it better. Pinned. Thanks for sharing. Have a wonderful week. Chat again soon.

    • Leave a Reply

      Bernie
      August 4, 2017

      Hi there Mary – we couldn’t eat it all quickly enough, so I sliced ours and froze it. It was just what I needed this morning for a happy Friday too! 🙂 Thank you so much. So glad you like the recipe. It’s a great time to incorporate all the summer fruits and veggies! Enjoy the weekend, friend.

  2. Leave a Reply

    Kiki
    September 2, 2018

    Hi, the batter tastes really nice 😊 I love the lemony twist. I can’t wait to try the cake. How much baking soda was I supposed to add? All the best, Kiki

    • Leave a Reply

      Bernie
      September 2, 2018

      Good morning Kiki – so glad you’re trying the recipe and already like the batter 😀. There’s no baking soda in this recipe at all – just the baking powder and of course the plain Greek yogurt and other ingredients. I hope you’re enjoying the bread by now with a cup of coffee or tea. My best to you!

      • Leave a Reply

        Sonya
        September 19, 2018

        To clarify my above comment, in the instructions you say to add baking soda- but you don’t have it listed in ingredients.

        • Leave a Reply

          Bernie
          September 19, 2018

          Hi Sonya – so sorry for the confusion – but thank you for a (clearly needed) extra set of eyes on this recipe. The recipe does not call for baking soda at all. I had several variations and liked the one with the Greek yogurt best (which offsets the need for baking soda). The ingredient list IS correct and I am correcting the instructions to reflect ONLY baking powder. Thank you for taking the time to write and I hope you enjoy the bread. ~ Bernie

  3. Leave a Reply

    Sonya
    September 19, 2018

    There’s no measurement for the baking soda.

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