Bright, zesty, and bursting with juicy berries, this Lemon Blueberry Zucchini Bread is a summer-inspired twist on a classic quick bread. Moist, slightly dense, and drizzled with a simple lemon glaze, this loaf manages to strike a balance between sweet indulgence and wholesome goodness. The grated zucchini melts right into the batter, leaving you with ultra-tender slices that are anything but dry.

This bread is ideal for breakfast, snacking, or a light dessert. The lemon brings a vibrant tang that complements the blueberries perfectly, while the zucchini lends a touch of earthy freshness. No one will even guess there are vegetables involved – they’ll just ask for another slice.

Why You’ll Love This Lemon Blueberry Zucchini Bread

It’s the kind of treat that feels both nourishing and indulgent. You get a burst of blueberry in every bite, with a tangy citrus note and a melt-in-your-mouth texture that keeps you coming back. It also freezes beautifully, so you can stash away a loaf for later or gift it to a friend. The lemon glaze on top? Totally optional but absolutely recommended.

Can I Use Frozen Blueberries Instead of Fresh?

Absolutely. Frozen blueberries work just as well in this recipe, and you don’t need to thaw them beforehand. Just toss them in a little flour before adding to the batter to prevent sinking. They might tint the batter slightly purple, but it won’t affect the flavor.

Ingredients for the Lemon Blueberry Zucchini Bread

This bread comes together with simple ingredients that each play a role in creating that signature soft crumb and flavor-packed bite.

Zucchini is the secret to moisture here. Make sure to grate it finely and squeeze out excess water.

Blueberries bring natural sweetness and pop with juicy bursts in the bread.

Lemon zest and juice provide the citrusy zing that brightens every bite.

All-purpose flour creates the structure for the loaf.

Granulated sugar sweetens the bread just enough without overpowering the lemon.

Eggs bind everything together and help with rising.

Vegetable oil adds moisture and keeps the crumb soft.

Baking powder and baking soda give the bread its lift.

Salt enhances all the flavors.

Vanilla extract rounds out the flavor with a warm undertone.

How To Make the Lemon Blueberry Zucchini Bread

Step 1: Prep the Zucchini

Grate the zucchini on the fine side of a box grater. Then, use a clean kitchen towel or paper towels to squeeze out as much liquid as you can.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. If you’re using frozen blueberries, toss them with a tablespoon of this mixture to prevent them from sinking.

Step 3: Combine Wet Ingredients

In a separate bowl, beat together the eggs, sugar, oil, lemon zest, lemon juice, and vanilla extract until fully combined. Stir in the grated zucchini.

Step 4: Bring It All Together

Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the blueberries carefully to avoid smashing them.

Step 5: Bake

Pour the batter into a greased and floured loaf pan. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Step 6: Optional Lemon Glaze

Mix powdered sugar with a bit of lemon juice until pourable, then drizzle over the cooled bread. Let it set before slicing.

How to Serve and Store This Bread

This recipe yields one 9×5-inch loaf, which serves about 8 generous slices. Serve it at room temperature or slightly warmed with a smear of butter. It’s also delicious chilled, straight from the fridge for a quick snack.

To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the fridge for about a week. You can also freeze individual slices or the whole loaf for up to 3 months. Just thaw at room temperature or pop in the microwave for 20 seconds.

What to Serve With Lemon Blueberry Zucchini Bread?

Fresh Fruit Salad

A chilled bowl of melon, strawberries, and grapes makes a light and refreshing side.

Whipped Mascarpone

A spoonful of lightly sweetened mascarpone cheese turns this bread into a decadent dessert.

Iced Lemon Tea

The tangy citrus of the tea plays perfectly with the bread’s lemony notes.

Greek Yogurt with Honey

Pair a slice with a scoop of Greek yogurt drizzled with honey for a breakfast worth waking up for.

Toasted Almonds

Sprinkle toasted almonds on top of the glaze for added crunch and nutty flavor.

Lemon Curd

Spread a little lemon curd on each slice for an extra tart-sweet boost.

Scrambled Eggs

Make a balanced brunch plate by adding fluffy scrambled eggs and sliced avocado on the side.

Want More Zucchini Ideas?

If you love this Lemon Blueberry Zucchini Bread, here are more delicious ways to enjoy zucchini:

• Try our ultra-comforting Zucchini Lasagna Recipe for a low-carb dinner twist.
• For a quick veggie side, check out this Roasted Zucchini and Squash Recipe.
• Need a casserole fix? This No Peek Chicken Casserole pairs well with any zucchini side.
• Don’t miss the Decadent Pistachio Cream Cake if you’re in the mood for another moist and flavor-packed loaf.
• Feeling cheesy? Try the Creamy Tomato Spinach Pasta with grilled zucchini on the side.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use lemon glaze or skip it? Did you try it with raspberries instead? I’d love to hear what you came up with.

Explore beautifully curated health-boosting drinks and wholesome recipes on Janet Dishes on Pinterest and find your next kitchen favorite.

Conclusion

Lemon Blueberry Zucchini Bread is that perfect slice of summer comfort. With its bright flavors, moist texture, and make-ahead convenience, it’s sure to become a repeat favorite in your baking lineup. Whether you’re using up garden zucchini or just craving something cozy, this bread delivers every time.