Lemon Blueberry Zucchini Bread

Goldie Barnhart


This is my all time favorite zucchini bread recipe. Of course I just love those blueberries. My down fall. So why not put these two together, with the addition of lemon it was a big hit with my husband.


★★★★★ 5 votes

8 - 10
20 Min
50 Min



  • 3
  • 1/2 c
    vegetable oil
  • 1 tsp
    lemon extract
  • 1 tsp
    cinnamon extract
  • 2 c
  • 1/2 - 3/4 c
    buttermilk, *
  • 3 c
  • 1 tsp
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 tsp
    cinnamon, ground
  • 2 c
    grated zucchini, if really wet squeeze out some of the liquid
  • 1 pt
    blueberries, washed and sorted

How to Make Lemon Blueberry Zucchini Bread


  1. Grease and flour 4 mini pans or two regular bread pans.
  2. Combine the first 5 ingredients together until well mixed. In a different bowl, mix the dry ingredients together.
  3. Now add the dry ingredients to the wet ingredients alternately with the buttermilk, ending with flour mixture.
  4. Now stir in the zucchini and then the blueberries. Divide between pans and bake until tooth pick comes out clean from center of bread. Bigger pans longer time cooking and just the reverse. Bake till slightly browned.
  5. Blueberries are an opt., you can use cranberries, raisins, nuts, dates. This recipe is also good for muffins.

Printable Recipe Card

About Lemon Blueberry Zucchini Bread

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

Show 39 Comments & Reviews

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