Lemon Blueberry Zucchini Bread
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 ~
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.
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 Ingredients:
- flour
- granulated sugar
- baking powder
- plain Greek yogurt
- egg
- grated lemon zest
- lemon juice
- vanilla extract
- shredded zucchini drained
- vegetable oil
- fresh blueberries
Glaze:
- powdered sugar
- lemon juice
- vanilla extract
- salt
- milk
Instructions:
Preheat the oven to 350° then grease a loaf pan.
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.
In a separate bowl, toss the 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.
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 or until a toothpick inserted in the center comes out clean.
Whisk the glaze ingredients together and once the bread has cooled drizzle as much as you want over the top. You may not use all of the glaze – it’s up to you.
Glaze:
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.
Zucchini Tips:
- No need to peel the zucchini.
- Grate the zucchini using a box grater on the side with small holes. The zucchini and yogurt give the bread the ideal moisture.
- If you’ve been iffy about trying zucchini bread, now is the time. My husband (the picky eater) knew the bread had zucchini in it so he tried the smallest piece possible. . .and then another. Nuff said.
- I recommend small zucchini.
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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WATCH how easy it is to make this Lemon Blueberry Zucchini Bread in the VIDEO BELOW!
Lemon Blueberry Zucchini Bread
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
- 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
Instructions
- Preheat the oven to 350° and grease a loaf pan.
- 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.
- 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.
- 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 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
Leave a Comment
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.
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.
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
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!
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.
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
Sonya
September 19, 2018
There’s no measurement for the baking soda.