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lemon blueberry zucchini bread

(7 ratings)
LUVBKG avatar
Blue Ribbon Recipe by
Goldie Barnhart
@LUVBKG
Palmyra, NY

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.

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 @kitchencrew
(7 ratings)
yield 8 - 10
prep time 20 Min
cook time 50 Min

Ingredients For lemon blueberry zucchini bread

  • 3 lg
    eggs
  • 1/2 c
    vegetable oil
  • 1 tsp
    lemon extract
  • 1 tsp
    cinnamon extract
  • 2 c
    sugar
  • 1/2 - 3/4 c
    buttermilk
  • 3 c
    all-purpose flour
  • 1 tsp
    salt
  • 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

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.
  • Greasing loaf pans.
    1
    Preheat the oven to 350F. Grease and flour 4 mini pans or two regular bread pans.
  • Eggs, oil, extracts, and sugar mixed in a bowl.
    2
    Combine the first 5 ingredients together until well mixed.
  • Dry ingredients added to a second bowl.
    3
    In a different bowl, mix the dry ingredients together.
  • Combining wet and dry ingredients.
    4
    Now add the dry ingredients to the wet ingredients alternately with the buttermilk, ending with flour mixture.
  • Stirring in shredded zucchini.
    5
    Now stir in the zucchini.
  • Folding in fresh blueberries.
    6
    Then the blueberries.
  • Batter poured into two loaf pans.
    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.
  • Lemon Blueberry Zucchini Bread ready to be sliced.
    8
    Blueberries are an option. You can use cranberries, raisins, nuts, and dates. This recipe is also good for muffins.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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