Lemon Blueberry Zucchini Bread

This simple and sweet bread is rich in nutrients without sacrificing flavor.

By including zucchini in the bread, you’ll get added potassium, fiber, zinc and antioxidants. With only 80 calories in a single cup, blueberries are also high in antioxidants, vitamin C and dietary fibers.

For other recipes with these ingredients, try out:

Photo credit: A Healthier Michigan

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For the Bread

• 2 cups blueberries
• 2 cups grated zucchini
• Zest of 1 lemon
• ½ cup lemon juice
• 1 cup skim milk or milk of choice
• 1 cup sugar (or substitute)
• ½ cup canola oil or other heart-healthy oil of choice
• 4 eggs
• ½ tsp. salt
• 4 tsp. baking powder
• 4 cups flour of choice

For the Glaze

• ¼ cup skim milk
• ⅛ cup lemon juice
• ⅛ cup powdered sugar

Lemon Blueberry Zucchini Bread

1. Preheat oven to 350 degrees F.
2. Grease two bread loaf pans.
3. In a large bowl combine these dry ingredients - flour, baking powder, salt. Set aside.
4. In a medium size bowl beat the eggs with a mixer until they are well blended.
5. Add the oil and sugar to the egg mixture. Beat on low until well blended.
6. Slowly add the milk, lemon juice and the lemon zest. Continue to blend on low until everything is completely mixed.
7. Slowly add the zucchini. Use a baking spatula or plastic soft spoon to stir so that the zucchini is evenly distributed.
8. Add the blueberries and stir again.
9. One the blueberries have been mixed slowly add your bowl of dry ingredients. Take care to not over stir and smash the blueberries and mush the zucchini.
10. Divide the mixture between the 2 bread pans.
11. Bake for 45 minutes or until a knife comes out clean.
12. Allow to cool.
13. While the breads are cooling prepare the glaze.
14. Add all ingredients to a bowl and blend well.
15. Divide the glaze between the two loaves, pouring over the top.
16. Allow the glaze to set before slicing and serving.
17. For a quick set, places loaves in the refrigerator.

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