Zucchini bread is my favorite way to use our zucchini bounty each summer. This super moist and tender cake-like bread features seasonal flavors and comes together easily. Blueberries and lemon are a dream team; The tartness of lemons and the sweetness of blueberries are a match made in foodie heaven. This bread is brimming with juicy blueberries, packed with luscious lemon flavor inside, and topped with a sweet lemon glaze for added fresh, bright, tangy citrus notes.
Makes 1 loaf
Ingredients
Lemon Blueberry Zucchini Bread
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
½ cup canola or vegetable oil
⅔ cup granulated sugar
½ cup buttermilk
1 tsp pure vanilla extract
2 Tbsp fresh lemon juice (about one large lemon)
Zest of one lemon
2 cups fresh zucchini, shredded and drained
1 cup fresh blueberries
Lemon Glaze
½ cup confectioners’ sugar, sifted
1 Tbsp fresh lemon juice
½ tsp lemon zest
Directions
Lemon Blueberry Zucchini Bread
Preheat oven to 350°F. Butter and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until pale yellow.
With the mixer on medium-low speed, add the oil and sugar and beat until combined. Then add the buttermilk, vanilla, lemon juice, and lemon zest until incorporated.
Add in the dry ingredients and mix until just barely combined. Then use a rubber spatula to gently fold in the zucchini and blueberries.
Transfer the batter to the prepared pan and spread evenly to the edges. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 15 minutes. Then remove the bread from the pan and allow to cool completely.
Lemon Glaze
In a small bowl, whisk together the sugar, lemon juice, and lemon zest. Once the bread is cooled, drizzle the glaze on top, allowing it to drip down the sides.