Watchtide’s Lemon Blueberry Zucchini Bread
Love lemon blueberry bread? How about lemon zucchini bread? Combine the two with this zesty lemon-blueberry-zucchini bread recipe!
By Yankee Magazine|Apr 07 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanLove lemon blueberry bread? How about lemon zucchini bread? We say why not combine the two and make this zesty lemon-blueberry-zucchini bread instead! This recipe has been a Yankee favorite for many years and originally came from an inn in Searsport, Maine, that has since closed. The flavorful combination is a hit with guests and freezes well, making it a favorite late-summer loaf.
SEE MORE: How to Make Lemon-Blueberry-Zucchini Bread
Yield:
2 loavesIngredients
4 eggs
2 cups (or less) sugar
1 cup canola oil
2 cups unpeeled, coarsely grated zucchini, drained slightly
zest of 1 lemon, grated
juice of 1 lemon
3-1/2 cups unbleached flour
1 teaspoon salt
1-1/2 teaspoons baking soda
1 tablespoon baking powder
1 cup (or more) fresh or frozen Maine wild blueberries
Instructions
Preheat the oven to 350 degrees F. Beat the eggs. Add the sugar and beat until well mixed. Add the oil and beat. Add the zucchini, lemon juice, and lemon zest and mix well.
In a separate bowl, combine the flour, salt, soda, and baking powder and add to the wet ingredients, mixing well. Gently fold in the blueberries.
Pour the batter into 2 greased and floured 5×9-inch loaf pans. Bake approximately 55 minutes or until a knife inserted into the center of one of the loaves comes out clean.
Remove from the oven and cool 10 minutes, then remove the loaves to a wire rack to continue cooling.
Delicious! Made with fresh lemons and blueberries. I added a lemon glaze, made of powder sugar and lemon juice, to the bread after cooking. I love and make a lot of zucchini bread and this is hands down my favorite!
I was just looking for a recipe to use what was in season this week in our garden and came across a blueberry zucchini bread, made it and everyone thought it was good. A day or two later found this recipe with the lemon addition and wow! It’s really great! I will absolutely make this again, hmmmm, like right now.
I knew Yankee Magazine would be a dependable source…they didn’t let me down.
Very tasty. I baked it in an oblong cake pan and finished with cream cheese frosting. Probably a little too moist for that treatment, but my knitting group liked it.
Really good. Nice and moist. I reduced sugar to 1 3/4 C. and substituted whole wheat flour for 1 and 1/2 C of unbleached flour.
I was looking for the calorie count for the recipe. I love this bread but have to watch my daily calories
Hi Brenda,
Unfortunately, we don’t have calorie information for our recipes. There are several great sites out there that do provide calorie counts, though.
This recipe is AMAZING!!! I have been making it every other week. One for my family and I share the other!!!! yummy!
This was delicious. I made mini loaves. It made 5 mini loaves and several muffins.
My family loves this bread! I substituted 1/2 cup of home made applesauce(with a little cinnamon & nutmeg added) for 1/2 the canola oil. It turned out great. I also used fresh blueberries that I dusted with a little four so they would not sink to the bottom of the loaf pan. Making 2 more loaves today….yum yum!
Delish but I cannot taste lemon at all..
:/
Because of health reasons in my family, I use Gluten/Free flour instead of regular flour, and use Splenda instead of sugar. Everyone has loved the breads and cannot tell the difference. I am 88 but I still love to bake.
This was great to know. I don’t use sugar or white flour so I was happy to hear the bread came out well with the substitutes.
do you use the same amount of splenda as the recipe calls for? thanks!!
My wife made four loaves of the tastiest bread we have ever eaten. However, they were made in two different sized cake tins. The larger was in a 3X4.5×8, filled to the top (4.5). The center did not cook as did the rest and actually ‘caved in upon cooling. Do you think she used too many blueberries? Perhaps the tin was “overfull”?
The loaves caved in here,too! Looks weird, tastes good.
Made this today! Delicious! Made small loaves so can give to family. Tried it with butter while it was still warm. My husbsnd and I loved it!
Tasty! – but are you sure “4 tsp baking powder” isn’t a typo” I’ve made two batches of this recipe today; I baked one batch in standard loaf pans and the other in mini-loaf pans with the baking time adjusted accordingly. Both batches puffed up so much they overflowed the pans (a lot!), and then when they were done (using the broomstraw test), as they cooled they all collapsed completely. They tasted perfect, but we had to eat them by picking bits off the loaves!
This is absolutely delicious Whenever I serve it everyone loves it and asks for the recipie This is definitely a keeper!!
This was an interesting recipe, and ideal for some golden zucchini from my garden. I agree with the comments above about not being able to taste the lemon, I would suggest increasing the lemon zest, or perhaps adding a bit of lemon extract; maybe a little mace for a warm, spicy complement to the lemon… Also, I used freeze dried blueberries, because I had no fresh available. I misted them with a bit of water, but did not fully rehydrate them, and aside from the fact that they essentially floated on top of the batter (due to the low moisture, I suspect) but the bread was still moist and I absolutely plan to try it again, with a few small tweaks. Just thought I’d share my experience; thanks for sharing the recipe!
Would this work if baked in 1 Bundt pan, instead of 2 loaf pans? I just love the look of Bundt cakes, especially if taking somewhere. Thanks.
What a wonderful treat! Such a delicious combination of lemon, fresh blueberries and zucchini. It makes gorgeous loaves and also muffins. It is my favorite and a special treat to all!
Is the 4 tsp of baking powder accurate? Some people commented it puffed up, then caved in, or did not cook as well. Thank you.
is the amount of b powder right?
I think adding one cup of flour more is necessary since it’s not that moist that you can’t cut it. I made it that way, also added more blueberries and it went perfectly!
I glazed it with lemon glaze. You can find this in any recipe for lemon blueberry or lemon blueberry zucchini bread. This is probably a universal problem which is why so many choose to glaze. Some things I notice: I used more blueberries. I stand by that. I use coconut oil, while some people challenge that, I just like it better in breads. I also was worried about the amount of baking soda but it worked out. I notice the top of this bread is cracked as expected but that crack is brown like the crust. This makes me wonder if there is something not mentioned here.
I dust the blueberries with a little extra flour, It helps the blueberries from floating or sinking, so that they are more uniformly distributed throughout the bread.
Is 4 tsp baking powder correct??
Hi there. Yes, this recipe calls for 4 teaspoons of baking powder.
This calls for 1 Tablespoon of baking powder, which is equal to 3 (THREE!) teaspoons.
Hi there. The original version of this recipe called for 4 teaspoons of baking powder. With subsequent testing we reduced the amount to 3 teaspoons (or 1 tablespoon), which is why you see references to the original amount in the comments. Thanks!
I made the recipe into muffins and they turned out perfect! I live in California (we have frozen wild Maine blueberries from Wyman’s here!!! ) and have a Myer Lemon tree. I used the juice from 1 and a half of my very juicy lemons and used the zest from FOUR lemons. It seemed to be just right, not overpowering at all. Also, I did slightly dust the blueberries with flour. I experimented with the blueberries by putting a spoonful of batter in the bottom of the muffin tin, then dropping in blueberries, dropping more batter in almost to the top and then adding more blueberries. I also sprinkled sugar on top (I think course sugar would be even nicer). With the second half of the batter I just folded the berries in. The final product was fine in both, but I think the dropping method worked better, looked nicer and the blueberries were distributed evenly throughout the muffin.
Yes, make it with zest from 4 lemons. Perfect! Bakevon middle oven rack so not so crunchy exterior. Use linen towel to squeeze water from grated zucchini. No need for glaze; sweet enough.
Tasted great, but center caved in like a sink hole. Did not bake in the center. I followed directions and even used smaller loaf pans to combat that eventuality. Very disappointed. 🙁
Be careful not to over mix it.
I’m about to make this bread for the 2nd time. I’m shocked that it doesn’t have a 5 star rating. This bread was delicious and loved by those that I shared it with!
Ugh – my teeth hurt! 2 cups of sugar for two loaf breads? Really? Yankee needs to rework most of their recipes to reflect a more health conscious lifestyle. The amount of sugar your recipe calls for is exorbitant. One cup of sugar for this recipe would be more than enough for two loaves. The blueberries already add sweetness!
Your point is well-made. Perhaps next time you could temper your words as to be non-accusatory.
I like your response!
Love the recipe but I wish the print option didn’t include all the photos. These eat my ink cartridges!
When I set it to print I start with second page and only print recipe in black and white setting
Get Print Friendly and PDF for your browser, and when used, you can print what you want and delete the rest!
Excellent recipe. Contrary to other reviews, we didn’t find this recipe to be excessively sweet and no one here has a sweet tooth. The bread has great texture and crumb. Its not overly moist at all but holds enough moisture to stay counter fresh for a couple of days. Day 3 and its in the fridge and still holding up extremely well. Highly recommend.
Please consider publishing some low GI alternatives for us diabetics
Thanks Fred
Great recipe. I add 1 1/2 teaspoons pure lemon oil from King Arthur to get that extra lemon zing!
I substituted 11/3 c of honey for the sugar and 1 c of applesauce for the oil. Came out great, puffed way up in the middle and had to add 10 min to the time. I used lemon oil as a sub for the juice as suggested, but couldn’t find that suggestion when I looked it up after making it to be sure of the amount of oil. We love it!
This bread has so much flavour my family just loved it. The only thing I have so say is that my blueberries sunk to the bottom but I will toss them in a little bit of flour next time. Thank you for this wonderful recipe ????
Don’t keep/ use zucchini skins!.? Not if you are buying from the grocery store!
I’d like to print the recipes without having to print all of these comments. Its a waste of paper and ink.
Hi there! Your computer may have an option to print only certain pages, but if not, I’d suggest copying and pasting the text from the recipe into a Word document on your computer and then printing that document. Hope this helps!