Summer Lemon Blueberry Zucchini Bread

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Finding ways to use up all that summer zucchini from the garden can feel like a never-ending puzzle. Between the constant harvest and my family’s growing resistance to yet another plate of grilled zucchini, I’m always on the lookout for creative solutions that won’t end up in the compost bin.

That’s where this lemon blueberry zucchini bread comes to the rescue. It’s a fresh take on traditional zucchini bread that’s easy to whip up, perfect for breakfast or afternoon snacks, and cleverly sneaks in those extra vegetables while tasting like a treat everyone will actually want to eat.

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What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you’ve got giant zucchini from your garden, they’ll work too, but you’ll want to cut out the seedy center before grating. Fresh summer zucchini contain more moisture than those you’ll find in winter, so regardless of when you’re baking, make sure to squeeze out the excess water after grating – this helps prevent your bread from becoming soggy. You can use either dark green or lighter colored zucchini in this recipe, as they’ll both give you the same great results.

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Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Buttermilk: No buttermilk? Make your own by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too!
• Blueberries: Fresh or frozen blueberries both work great. You can also swap them with raspberries, blackberries, or even chopped strawberries. If using frozen berries, don’t thaw them first – add them while still frozen to prevent color bleeding.
• Vegetable oil: Feel free to use any neutral oil like canola or melted coconut oil. Melted butter also works well and adds a nice flavor.
• All-purpose flour: You can use whole wheat flour for up to half of the flour amount. For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to squeeze out the excess water no matter which you use.
• Lemons: While fresh lemons are best, you can use bottled lemon juice in a pinch – use about 4 tablespoons for this recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – be sure to thoroughly squeeze out the water from your grated zucchini using a clean kitchen towel or cheesecloth, as too much moisture can lead to a dense, undercooked center. A common mistake is overmixing the batter once the flour is added, which can result in a tough, chewy texture – instead, fold the ingredients just until combined, and your bread will stay tender and light. To prevent your blueberries from sinking to the bottom, toss them in a tablespoon of the measured flour before adding them to the batter, and if using frozen berries, don’t thaw them first as this can create blue streaks throughout your bread. For the best lemon flavor, remember to zest your lemons before juicing them, and avoid getting any of the white pith, which can add unwanted bitterness to your bread.

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What to Serve With Lemon Blueberry Zucchini Bread?

This sweet and fruity quick bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve it. A spread of softened butter or cream cheese on a warm slice brings out all those bright lemon flavors. For breakfast, pair it with a hot cup of coffee or tea and some Greek yogurt topped with extra fresh blueberries on the side. If you’re serving this as an afternoon treat, try it alongside a cold glass of milk or some fresh lemonade for a refreshing summer combo.

Storage Instructions

Counter Storage: This zucchini bread stays fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini and blueberries.

Refrigerate: For longer storage, keep your bread in the fridge for up to a week. The cool temperature helps preserve the moisture from the zucchini and blueberries. Just wrap it tightly in plastic wrap or aluminum foil, or pop it in an airtight container.

Freeze: This bread freezes really well for up to 3 months! I like to slice it first, then wrap individual pieces in plastic wrap and place them in a freezer bag. This way, you can thaw just what you need. When you’re ready to eat, let it thaw overnight in the fridge or for a few hours at room temperature.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 250-280 g

Ingredients

For the zucchini blueberry loaf:

• 3/4 cup white sugar
• 2 large eggs
• 1/2 cup neutral vegetable oil
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 2 cups sifted all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 cup shredded zucchini, liquid squeezed out
• 3/4 to 1 cup fresh blueberries
• Zest of 2 lemons
• Juice of 1 lemon

For the lemon icing:

• 1 cup confectioners’ sugar
• Juice of 1 lemon

Step 1: Prepare the Baking Pan and Zucchini

• 1 cup shredded zucchini, liquid squeezed out

Preheat your oven to 350°F.

Coat a 9×5″ loaf pan with non-stick cooking spray and set it aside.

Place the shredded zucchini into a cheesecloth or a clean paper towel and squeeze out as much excess liquid as possible.

Let the zucchini sit on a paper towel until you are ready to add it to the batter.

Step 2: Mix the Wet Ingredients

• 3/4 cup white sugar
• 2 large eggs
• 1/2 cup neutral vegetable oil
• 1/2 cup buttermilk
• 1 tsp vanilla extract

In a large bowl, combine the white sugar, eggs, and vegetable oil.

Beat together until smooth and fully incorporated.

Add in the buttermilk and vanilla extract, mixing again until well blended.

Step 3: Add the Dry Ingredients

• 2 cups sifted all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine salt

To the wet mixture, add the sifted all-purpose flour, baking powder, baking soda, and fine salt.

Stir gently until everything is just combined, making sure not to overmix the batter.

Step 4: Fold in Zucchini, Blueberries, and Lemon

• 1 cup shredded zucchini, liquid squeezed out (from Step 1)
• 3/4 to 1 cup fresh blueberries
• zest of 2 lemons
• juice of 1 lemon

Carefully fold the squeezed and drained zucchini (from Step 1), fresh blueberries, lemon zest, and lemon juice into the batter.

Gently stir just until the ingredients are distributed evenly.

I always make sure not to overwork the blueberries so they don’t burst in the batter.

Step 5: Bake the Zucchini Bread

Pour the batter into your prepared loaf pan.

Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 15 minutes, then carefully flip it onto a cooling rack to cool completely.

I like to leave the bread a little warm before adding the glaze, as it soaks in a bit and adds extra flavor.