Lemon Blueberry Zucchini Bread – light, moist, loaded with blueberries, zucchini and fresh citrus flavor baked until golden and drizzled with a lemon glaze.
Homemade Blueberry Zucchini Bread with a burst of lemon flavor. This simple batter makes a perfect, easy quick bread!
Moist (from the Greek yogurt) packed with blueberries and absolutely scrumptious!
WHAT I LOVE ABOUT THIS RECIPE:
- It’s is a simple, 1-bowl recipe with bright, fresh lemon flavor and blueberries in every bite.
- It’s a great recipe all year – perfect for breakfast, brunch or an afternoon snack.
- The Greek yogurt – and zucchini – keep this bread moist and delicious!
- Use the whole zucchini (except seeds) – peel and all.
WHAT DO I NEED TO MAKE LEMON BLUEBERRY ZUCCHINI BREAD?
- egg
- granulated sugar
- vegetable oil
- plain Greek yogurt
- vanilla extract
- all purpose flour
- baking powder
- whole lemon (juice and zest)
- zucchini
- fresh blueberries
Glaze:
- powdered sugar
- lemon juice
- salt
HOW TO MAKE LEMON BLUEBERRY ZUCCHINI BREAD:
Preheat the oven to 350° then grease a 9 x 5″ loaf pan then set it aside.
Cut the ends off the zucchini then grate the zucchini using a box grater or food processor. Drain well squeezing any excess moisture out with a clean kitchen towel.
In a medium bowl blend eggs, sugar, oil, plain Greek yogurt and vanilla extract.
Fold in 1 1/2 cups of the flour and the baking powder. Stir just until combined without overmixing then add the grated zucchini, lemon zest and lemon juice.
Place the blueberries in a small bowl then gently toss with the remaining 1/4 cup of the flour to coat them. This will help the berries from sinking to the bottom of the bread.
Add the berries to the batter stirring just to combine then pour the batter to the prepared loaf pan.
Bake 50-55 minutes or until golden and a toothpick inserted in the middle of the bread comes out clean (crumbs are ok but no wet batter).
NOTE: bake times vary depending with moisture content in the zucchini. If your bread is getting too brown and isn’t finished baking, tent with aluminum and continue baking a few more minutes.
The Glaze:
Blend powdered sugar, lemon juice and a small pinch of salt in a bowl then drizzle as much as you like over the top of the cooled bread (you may not use it all).
CAN I FREEZE LEMON BLUEBERRY ZUCCHINI BREAD?
Yes – this bread freezes really well. Cool completely then tightly wrap the loaf or slices in plastic wrap. Place in a freezer safe bag and store in the freezer up to 3 months.
MORE READER FAVORITE BREADS:
Zucchini Banana Bread – with chocolate chips! Delicious, easy quick bread with shredded zucchini and ripe mashed bananas and decadent chocolate in every bite.
Strawberry Bread – moist, lightly sweet bread loaded with fresh strawberries and topped with a simple cream cheese glaze.
Easy Beer Bread – no yeast, no rise, no kneading – just delicious hearty homemade bread using just 6 simple ingredients.
Enjoy!
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Lemon Blueberry Zucchini Bread
Equipment
- 9x5" loaf pan
Ingredients
Bread:
- 1 large egg
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour divided
- 1 teaspoon baking powder
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 cup zucchini shredded
- 1 1/4 cups fresh blueberries
Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- small pinch salt
Instructions
- Preheat the oven to 350° then grease a 9 x 5″ loaf pan and set it aside.
- Cut the ends off the zucchini then grate the zucchini using a box grater or food processor. Drain well squeezing any excess moisture out with a clean dish towel.
- In a medium mixing bowl add the eggs, sugar, oil, plain Greek yogurt and vanilla extract then fold in 1 1/2 cups of the flour and all of the baking powder. Stir just until combined without overmixing then add the grated zucchini, lemon zest and lemon juice.
- Place the blueberries in a small bowl then gently toss with the remaining 1/4 cup of the flour. Add the berries to the batter stirring just to combine.
- Pour the batter to the prepared loaf pan then bake 50-55 minutes or until golden and a toothpick inserted in the middle of the bread comes out clean (crumbs are ok but no wet batter). Bake times will vary depending upon the moisture content in the zucchini. If your bread is getting too brown and isn’t finished baking, tent the loaf pan with aluminum and continue baking a few more minutes.
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.
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.
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
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!
Can I use frozen shredded zucchini in this recipe? Thank you
Hi Tracy – I’ve never used frozen zucchini in this recipe. My concern would be the moisture content – but I think if you thawed the zucchini and dried it really well (blotting with paper towels) it should work. If you try it, I’d be interested to hear how it works with frozen. ~ Bernie
When does the glaze go on? Does it go on right after it’s done or when it’s cooled? Thank you!!
Hi Pam – glaze the bread after it is baked and still slightly warm. 🙂