This Lemon Blueberry Zucchini Bread Recipe is a delicious way to use up your leftover zucchinis and have the perfect pairing of flavors.

I love zucchini. It is one of my favorite things to bake with or cook with and we use it a lot this time of year in various dishes.

Some of our favorite dishes that we use it in are Easy Sautéed Zucchini, Cheese Zucchini Bread and this Banana Zucchini Sheet Cake!

These are just some of or favorite breads, sides and desserts! I like to have a variety on hand for whatever occasion may arise.

Zucchini is just a really really versatle ingredient to work with and you can use it in so many things that are savory or sweet which I adore.

WHY THIS RECIPE WORKS:

This can easily be doubled to make 2 loaves.
You can substitute any fruit that you like that complements it if you desire.
It is really quick to whip up and mix together.

Breads of any kind I love, sweet breads, savory breads…I’m just kind of a carb loving person so just gimme all the bread.

And my kids love breads as well so it’s always a win-win situation so I’m pretty much happy and they are too with any bread we make around here

HOW TO MAKE LEMON BLUEBERRY ZUCCHINI BREAD, STEP BY STEP:

Combine together the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a bowl.
In a separate large bowl, with an electric mixer, mix together the eggs, oil, sugar and lemon extract until smooth and creamy. Fold in the zucchini. Add the dry ingredients and mix just until combined.
Pour batter into your prepared pan to about ¾” from the top of the pan. Fold in the blueberries to combine with the batter in the pan.
Preheat oven to 350 and bake on center rack of the oven for approximately 50-60 minutes, until browned and a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan for about 15 minutes. Carefully run a knife around the pan edges and remove bread from the pan. Continue to cool the loaf on the wire rack.

See how simple it is to whip up this Lemon Blueberry Zucchini Bread Recipe! There are minimal steps, I think the hardest part is grating the zucchini, but a good food process can do that in a jiffy.

HOW TO STORE:

Zucchini Bread can be stored at room temperature or about 2-3 days if properly wrapped up on in an airtight container, if you have it longer then throw it in the fridge, do not go beyond 5 days.

You can also freeze this Lemon Blueberry Zucchini Bread Recipe! We have found that the best way to freeze this recipe is to cool the bread completely.

Then place on a baking sheet and place in the freezer to freeze for a few hours then wrap it up tightly plastic wrap or tin foil and it will keep 2-3 months.

We love making lots of loaves of Zucchini Bread this time of year and freezing is one thing that we do because we always have so much zucchini on hand.

I think that you will fall in love with this bread. The flavors of the zucchini, lemon and blueberry play so well together that it’s just a burst in your mouth.

But not overpowering, just the perfect amount of each flavor plays through which in my opinion is the perfect combination in general.

DO I NEED TO PEEL MY ZUCCHINI?

No, absolutely not. Usually in baking the zucchini is not peeled, the skin is soft on the zucchini to begin with and baking it into something will only soften it more.

So there is no reason you would need to peel zucchini for pretty much any recipe unless there is a specific reason it calls for you to do it.

CAN I USE FROZEN BLUEBERRIES?

Yes you can, we often keep frozen blueberries on hand a lot of the time and use them often in our baking recipes!

They work just the same as regular blueberries and will quickly defrost even waiting to be added to the dish itself or during baking!

TIPS AND TRICKS:

You can use frozen blueberries in this recipe.
You do not need to peel your zucchini.
You can use either a 8″x5″ loaf pan or a 9″x5″ loaf pan, the 8″ one will produce a taller bread.
This bread can be frozen, see notes above.
This can be stored at room temp for 2-3 days after that refrigerate up to 5 days.
If the top is browning too quickly, place a piece of tinfoil over it to create a tent to stop it from browning.
Always check your bread with a toothpick to make sure that the center is done before removing from oven.

If you want to use up some Zucchini then you need to whip up this Lemon Blueberry Zucchini Bread Recipe ASAP, even freeze a few loaves for later!

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If you’ve tried this LEMON BLUEBERRY ZUCCHINI BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!