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Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread
15 votes, 4.07 avg. rating (81% score)

With summer in full swing, it won’t be long before gardens are overflowing and we find ourselves frantically trying to keep up with an overload of delicious in-season fruits and vegetables. This recipe for Lemon Blueberry Zucchini bread was part of a Yankee New England B&B recipe collection, and comes from the 1794 Watchtide…by the Sea! Inn in Searsport, Maine. We love it because it makes terrific use of summer’s bountiful zucchini, wild Maine blueberries, and tart lemon. Why settle for plain zucchini or blueberry bread when you could combine the two, plus a dose of citrus, and get something even more special?

zucchini lemon blueberry bread

Photo/Art by Aimee Seavey
Make the most of summer’s bounty with Lemon Blueberry Zucchini Bread.

Zucchini is a summer kitchen staple. Among other things, you can slice it up for use in a stir-fry or kabobs, hollow it out and bake it stuffed with tomatoes and cheese, or shred it for use in zucchini fritters or baked goods like muffins, cakes, and quick-breads. When shredding, I like to use my box grater with the largest holes so I’ll get to see plenty of the zucchini in the final product.

shredded zucchini

Photo/Art by Aimee Seavey
Freshly shredded zucchini.

Here, shredded zucchini is whisked together with eggs, sugar, oil, fresh lemon juice, and lemon zest.

zucchini bread batter

Photo/Art by Aimee Seavey
Combining the zucchini and lemon goodness.

Then, after the dry ingredients are incorporated, a healthy dose of wild Maine blueberries completes the batter. If you can’t get your hands on any fresh blueberries, the frozen variety works fine. Just be sure to add them while they’re still frozen and don’t stir the batter too much. Over-stirring when using frozen blueberries can cause the berries to “bleed,” giving you purple batter, which will visually drown out the beautiful flecks of green and yellow from the zucchini and lemon zest.

blueberry batter

Photo/Art by Aimee Seavey
Time for tiny, wild blueberries from Maine.

Because my loaf pan is a little larger than most, I made one loaf and a half-dozen muffins with my batter. Look at all those beautiful berries and bits of zucchini and lemon!

zucchini blueberry lemon bread

Photo/Art by Aimee Seavey
Tart and sweet, this bread’s a winner!

While it’s sweet enough to eat on its own, a warm slice topped with a little butter is summer quick-bread perfection, and since this recipe makes enough to share, you can either give the extra loaf to a friend, or freeze it for later.

What’s your favorite way to use up summer produce?

Watchtide’s Lemon Blueberry Zucchini Bread Recipe Links

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Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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