Lots of zucchini coming out of your garden? This is my favorite way to use it. My lemon blueberry zucchini bread is always a favorite and the lemon-y glaze takes it to the next level.

close up of sliced lemon blueberry zucchini bread

Why this recipe works

Blueberries and lemons have always paired well together. The tartness of the lemons and sweet from the blueberries are a match made in foodie heaven.

This is an ideal way to use up overzealous zucchini plants that are bursting out of your garden. If your garden is handing you more zucchini than you know what to do with, this is a sweet way to use some up. For dinner, our stuffed zucchini boats recipe puts another few to good use.

RELATED – See our Lemon Blueberry Trifle, Lemon Blueberry Galette, and Glazed Lemon Blueberry Cake for more goodness!

two slices of lemon zucchini bread on a plate

Ingredients you will need

labeled ingredients for lemon blueberry zucchini bread

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

You can use fresh or frozen blueberries. If you use frozen, do now thaw the berries as they will “leak” juice and stain your bread.

How to Make Lemon Blueberry Zucchini Bread

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

Preheat oven to 350 F. Butter and flour a 9×5 loaf pan.
Whisk together flour, baking powder, and salt and set aside.

Beat eggs with mixer until light yellow.

With the mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest.

Fold in zucchini.

Stir in dry ingredients just until combined.

stirring dry ingredients into zucchini bread batter

Gently fold in blueberries.

Transfer batter to prepared pan and bake for 45-55 minutes.

adding lemon blueberry zucchini bread to pan

Cool in pan on wire rack for 15 minutes.

fully baked lemon zucchini bread in pan on wire rack

Remove from pan and cool completely.

Prepare Glaze

Wait until the zucchini bread has cooled completely before actually making the glaze. Otherwise, the top of the glaze will begin to crystallize and harden, forming a solid later on top. Stirring it will help get rid of it, but your glaze will be much smoother if made when needed, not ahead of time.

Place a piece of waxed paper under your cooling rack.
Mix together the glaze ingredients until smooth. You can thicken or thin the glaze to your liking by adding more powdered sugar or more milk or lemon juice.
Drizzle the glaze over the bread and allow it to set before slicing and serving.

Expert Tips & FAQs

After greasing and flouring the loaf pan, wrap a paper towel around your finger and wipe clean the top one-inch of the inside of the pan. This keeps the top of the bread from curling up around the edges, allowing it to crown better.
Drain your zucchini through a sieve, but don’t toss the juice. Save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
Never over beat a quick bread or muffin batter as it can cause the baked good to be tough. Fold or stir in dry ingredients just until they disappear or almost disappear.
A simple hand mixer is perfect for beating the eggs and wet ingredients, no need for a big Kitchenaid for this recipe. Especially since you will be folding in remaining ingredients by hand.

overhead photo of sliced lemon blueberry zucchini bread on a cutting board

This lemon blueberry zucchini bread would be amazing with other berries, such as blackberries or raspberries. They would both pair well with the fresh lemon flavor in this bread!

RELATED: Try my cantaloupe quick bread and peach bread too!

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This post originally appeared here on Sept 8, 2018 and has since been updated with new photos and expert tips.