Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread ~ super moist, loaded with blueberries, zucchini and fresh citrus flavor baked until golden and drizzled with a lemon glaze.

Lemon Blueberry Zucchini Bread is loaded with fresh berries, shredded zucchini and plain Greek yogurt to keep it moist plus bright, fresh citrus flavor. It’s finished off with a lemon glaze that somehow puts it both in the Dessert and Breakfast categories. 

Either way, it goes perfectly with a strong cup of coffee and would even be a tasty addition to your Easter table.

You’ll want to give the recipe a spin now – it’s bright, fresh and if you’re in the winter doldrums, it’s sure to bring you out.

It’s also a great recipe to make all year – especially with fresh, local summer berries which I for one cannot wait to see. 

what’s in 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

Tips:

• There’s no need to peel the zucchini. Just cut the ends off and grate!
• I recommend using small zucchini – smaller/no seeds.

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 mixing bowl blend the eggs, sugar, oil, plain Greek yogurt and vanilla extract then 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 keep the berries from sinking to the bottom of your bread

Add the berries to the batter stirring just to combine.

Pour  the batter to the prepared loaf pan then bake for 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 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.

The Glaze:

Blend the 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 this bread?

Yes – this bread freezes well. Be sure to cool it completely first then wrap tightly and store it in the freezer. I like to slice mine first and store the slices stacked so I can grab just one.

Looking for other quick 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!

If you tried this Lemon Blueberry Zucchini Bread recipe or any other on the blog then  I’d love to hear from you with a comment or some stars! Do we share a love of easy, tasty recipes? LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

Lemon Blueberry Zucchini Bread

Quick, easy bread loaded with blueberries, zucchini and fresh citrus flavor.

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry bread, lemon blueberry bread, zucchini bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 6

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.