Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread

Bright, fresh, and bursting with juicy blueberries, this Blueberry Lemon Zucchini Bread is the perfect way to enjoy the flavors of summer in a tender, homemade loaf. Made with Stahlbush Island Farms frozen blueberries, this recipe combines sweet frozen blueberries, zesty lemon, and fresh zucchini for a deliciously moist quick bread topped with a simple lemon glaze.

Frozen blueberries are a convenient way to capture peak-season flavor any time of year. Because Stahlbush Island Farms blueberries are frozen at the height of freshness, they add vibrant color, natural sweetness, and juicy berry flavor to every slice, no matter the season.

Whether served for breakfast with a cup of coffee, packed as an afternoon snack, or shared at a weekend gathering, this Blueberry Lemon Zucchini Bread is an easy, crowd-pleasing recipe you’ll want to make again and again.

INGREDIENTS

Blueberry Lemon Zucchini Bread

• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup oil
• ⅔ cup sugar
• ½ cup buttermilk
• Juice and zest of 1 lemon
• 1 cup shredded zucchini
• 1 cup Stahlbush Island Farms Frozen Blueberries

Lemon Glaze

1. 1 cup powdered sugar
2. Juice of 1 lemon

INSTRUCTIONS

Prepare the zucchini

1. Shred the zucchini and place it in a sieve to drain off excess moisture.
2. Let it sit while you prepare the rest of the ingredients to help create the perfect loaf texture.

Prepare the batter

1. Preheat oven to 350°F and grease and flour a loaf pan.
2. In an electric mixer, beat the eggs. Add the oil, sugar, buttermilk, lemon juice, and lemon zest, mixing until combined.
3. Fold in the drained zucchini. Add the flour, baking powder, and salt, gently mixing until just incorporated.
4. Fold in the frozen blueberries, reserving some to sprinkle on top of the loaf.

Bake the bread

1. Transfer the batter into the prepared loaf pan. Sprinkle the reserved blueberries over the top.
2. Bake at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean.
3. Allow the bread to cool completely before adding the glaze.

Add the lemon glaze

1. Mix powdered sugar and lemon juice together until smooth.
2. Drizzle the glaze over the cooled loaf, then slice and serve.

Tips for the Best Blueberry Lemon Zucchini Bread

• Don’t skip draining the zucchini: Removing excess moisture helps prevent a soggy loaf while still keeping the bread soft.
• Use frozen blueberries straight from the freezer: No thawing is needed! Adding them frozen helps prevent the berries from bleeding too much into the batter.
• Let the loaf cool before glazing: This allows the glaze to set beautifully on top instead of melting into the bread.

A Bright, Berry-Filled Treat for Any Occasion

This Blueberry Lemon Zucchini Bread is a delicious reminder that simple ingredients can create something special. With juicy blueberries, fresh lemon, and wholesome zucchini, every slice is packed with flavor. Keep a bag of Stahlbush Island Farms Frozen Blueberries in your freezer and enjoy bakery-style blueberry treats whenever the craving strikes.