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 a delicious quick bread.

Zucchini are 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. She asked if this recipe was easy to whip up (she’s the mother of two toddlers). The answer is 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 cup + ¼ cup flour, divided
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup plain Greek yogurt
  • 1 egg
  • 2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1  teaspoon vanilla extract
  • 1 cup shredded zucchini drained
  • ⅓ cup vegetable oil
  • 1 cup fresh or frozen Blueberries

Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons of lemon juice
  • ½ teaspoon vanilla
  • Pinch salt
  • 1-2 tablespoons of 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, baking powder and baking soda 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!

Small zucchini recommended  

Print
Lemon Blueberry Zucchini Bread
Ingredients
  • 1 cup + ¼ cup flour divided
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup plain Greek yogurt
  • 1 egg
  • 2 teaspoons grated lemon zest
  • 1 tablespoon 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, baking powder and baking soda 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.

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.

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