lemon blueberry zucchini bread

Name: Lemon Blueberry Zucchini Bread
Prep time: 20 min
Cook time: 50 min
Yield: 2 loaves
Cuisine: American
Ingredients: 3 large eggs; 1/2 cup(s) vegetable oil; 1 teaspoon(s) lemon extract; 1 teaspoon(s) cinnamon extract; 2 cup(s) sugar; 1/2 - 3/4 cup(s) buttermilk; 3 cup(s) all-purpose flour; 1 teaspoon(s) salt; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon, ground; 2 cup(s) grated zucchini, if really wet squeeze out some of the liquid; 1 pint(s) blueberries, washed and sorted

(7 RATINGS)

1.04K Pinches 10 Photos

Goldie Barnhart

Palmyra, NY

Updated on May 6, 2026

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

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Slices of Lemon Blueberry Zucchini Bread on a plate.

Blue Ribbon Recipe

Tender and moist, this is a loaf of lovely zucchini bread. Perfectly sweet, there's a slight lemon flavor that goes well with the blueberries. A wonderful quick bread to use summer zucchini and fresh blueberries. Enjoy this zucchini bread for breakfast, a snack, or light dessert at room temperature or slightly warm.

— The Test Kitchen

prep time 20 Min

cook time 50 Min

method Bake

yield 2 loaves

Ingredients

3 large eggs
1/2 cup vegetable oil
1 teaspoon lemon extract
1 teaspoon cinnamon extract
2 cups sugar
1/2 - 3/4 cups buttermilk
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon, ground
2 cups grated zucchini, if really wet squeeze out some of the liquid
1 pint blueberries, washed and sorted

How To Make lemon blueberry zucchini bread

Test Kitchen Tips

We made two large loaves and they baked for about 50 minutes. If you don't have cinnamon extract, you can add a touch more ground cinnamon to the batter.

Step 1

Preheat the oven to 350 degrees F. Grease and flour 4 mini pans or two regular bread pans.

Step 2

Combine the first 5 ingredients together until well mixed.
Step 3

In a different bowl, mix the dry ingredients together.
Step 4

Now add the dry ingredients to the wet ingredients alternately with the buttermilk, ending with flour mixture.
Step 5

Now stir in the zucchini.
Step 6

Then the blueberries.
Step 7

Divide between pans and bake until a toothpick comes out clean from the center of the bread. Bigger pans longer time cooking and just the reverse. Bake till slightly browned.
Step 8

Blueberries are an option. You can use cranberries, raisins, nuts, and dates. This recipe is also good for muffins.
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Nutrition Facts

(per serving*)

calories: 224kcal, carbohydrates: 39g, cholesterol: 29mg, fat: 7g, fiber: 1g, protein: 3g, saturated fat: 1g, sodium: 175mg, sugar: 23g, unsaturated fat: 5g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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