Lemon blueberry zucchini bread is filled with bright lemon flavor and fresh, juicy blueberries. It's the perfect loaf of zucchini bread for summer!
Recipe summary
Flavor/texture: Tender, sweet lemon bread with fresh blueberries throughout.
Pan size: 9x5 loaf
More lemon zucchini recipes: Lemon Zucchini Bread, Lemon Zucchini Cookies, and Lemon Zucchini Cake
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Ingredients and substitutions
- Zucchini - You'll need 1.5 cups of finely grated zucchini (before squeezing out the liquid). We're squeezing out the liquid because we're utilizing the lemon juice for added flavor and don't want to add too much moisture (this would cause the bread to turn out gummy and/or dense).
- Lemon - You'll need one large lemon for this recipe. We're using both the zest and juice of the lemon. Most of the flavor comes from the zest, so I don't recommend omitting it. Lemon juice adds fresh citrus flavor and moisture to your bread.
- Blueberries - You'll need about 1 cup or 155 grams of fresh blueberries. I haven't tested this recipe with frozen blueberries, so I can't say for sure how your bread would turn out. If you give it a try, let me know how it goes in the comments below!
How to make lemon blueberry bread
- Add wet ingredients to a bowl and stir to combine.
- Whisk together dry ingredients in a separate bowl, then stir into wet ingredients. Add blueberries and stir to incorporate.
- Pour into a 9x5 loaf pan.
- Bake until golden brown and bread pops back when gently pressed in the center.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread recipes: Farberware Loaf Pan 9x5, Set of 2
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
Yes, for this recipe you'll need to squeeze the excess liquid from the shredded zucchini before adding it to the batter. Too much liquid will make this bread soggy, gummy, and dense.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
I haven't tested this recipe with frozen blueberries so I can't say for sure how your bread would turn out. If you give this a try, let me know how it goes in the comments section below the recipe card.
Troubleshooting
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, lemon juice, oil, zucchini) were reduced.
📖 Recipe
Lemon Blueberry Zucchini Bread
Ingredients
- 1.5 cups (220 g) finely grated zucchini, after measuring, squeeze liquid out
- 1 large lemon
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
Instructions
- Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- Measure 1.5 cups (220 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid.
- Zest and juice one lemon into a large bowl. Add finely grated zucchini (with liquid squeezed out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt. Add to wet ingredients and stir until just combined. Add blueberries and stir until incorporated.
- Pour into prepared loaf pan. Bake for about 48 to 55 minutes, OR until bread pops back when gently pressed on top and reaches 200 to 205℉ in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
This is a GREAT recipe! My husband and I loved it.
My zucchini is already squeezed—how much zucchini do I use?
Your zucchini will lose about half its weight and size after squeezing the liquid out, so I'd use about 110 grams or 3/4 cup of squeezed zucchini.