Watchtide’s Lemon Blueberry Zucchini Bread

3.57 avg. rating (71% score) - 152 votes

Watchtide’s Lemon Blueberry Zucchini Bread

This zesty lemon-blueberry-zucchini bread is a hit with guests and freezes well, making it a favorite late-summer loaf.

How to Make Lemon-Blueberry-Zucchini Bread

Yield: 2 loaves


  • 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
  • 4 teaspoons baking powder
  • 1 cup (or more) frozen Maine wild blueberries


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 5x9-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.

  • 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”?

  • 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.

  • 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!

  • This was delicious. I made mini loaves. It made 5 mini loaves and several muffins.

  • This recipe is AMAZING!!! I have been making it every other week. One for my family and I share the other!!!! yummy!

  • 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.

  • I was looking for the calorie count for the recipe. I love this bread but have to watch my daily calories

  • 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.

  • SophieBlue

    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.

  • Pollylila

    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.

  • MakinBread

    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!


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