Lemon Zucchini Bread with Blueberries

zucchinibread-jennyfordI had to try this Lemon Zucchini Bread recipe the moment I saw it. Always looking for ways to use up zucchini in the fall, and love that this zucchini bread recipe has a tasty lemon twist with plump and juicy blueberries. It was a huge hit with my boys and I even took it to a dinner group with friends for dessert. I made a few changes to the original recipe. Makes 2 loaves. Recipe can easily be cut in 1/2.


4 cups unbleached, all purpose flour
4 tsp baking powder
1 tsp salt
4 eggs
1 cup butter, soften at room temperature
2/3 cup unsweetened apple sauce
2/3 cups sugar
1 cup buttermilk
4 TBSP fresh squeezed lemon juice
lemon zest from 3 of the lemons (I used 6 medium-sized lemons total for the bread and glaze)
2 cups grated zucchini (can leave the skins on)
2 cups blueberries (can be omitted)

*Lemon Glaze: (you can skip the glaze, but it definitely adds a more intense lemon flavor)

2 cups powdered sugar
4 TBSP fresh squeezed lemon juice

Directions: Preheat oven to 350. Grease and flour (2) 9″ x 5″ loaf pans. (I like to use coconut oil for greasing.) Add butter and sugar and mix until light and fluffy. Stir in applesauce and buttermilk. Beat in eggs. Next add lemon juice, lemon zest, and mix well. Mix in baking powder and salt. Stir in flour, scraping sides of the bowl. Add zucchini until combined well, but don’t overmix . Fold in blueberries by hand.

Divide batter in two greased loaf pans. Bake for 55-58 minutes or until a knife inserted in center comes out clean. Let loaves cool in pans for 10 minutes while you prepare the glaze.

*Directions for glaze: Beat powdered sugar and lemon juice until smooth.

Remove loaves from pans, and place on cooling rack. Once loaves are cooled, spoon glaze over the top. Ready to serve when glaze sets.


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