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Zucchini-Blueberry Bread

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“This is my lightened version of Zucchini Bread with Blueberries. I made it multiple times this summer and it always turned out great - very flavorful & moist. I did find that if you use frozen blueberries, do not thaw them or your batter will turn blue/green! If using frozen, you will need to bake it a little longer as your batter is going into the oven colder. Also, if you don't have zucchini, yellow summer squash makes an excellent substitute!”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a large bowl, combine egg, egg substitute, oil, buttermilk, sugar, zucchini, vanilla, almond extract, and lemon zest (if desired).
  3. Sift dry ingredients together and add to zucchini mixture.
  4. Gently fold in blueberries & walnuts.
  5. Pour into 2 greased & floured 8x4-inch bread pans, or one bundt pan. Bake for 1 1/4 hours or until golden brown & toothpick inserted comes out cleanly. (Baking time is listed for bread pans).
  6. Let cool for about 15 minutes, then invert onto wire rack to cool completely.
  7. To make glaze: Once cake/bread has cooled, melt butter over low heat, then stir in lemon zest and powdered sugar. Stir in lemon juice, 1 tbsp at a time, until smooth and a good consistency. Drizzle over cake/bread and sprinkle with freshly grated lemon zest.
  8. Note: Because of the amount of moisture in this recipe, you may need to bake it longer than you might think. If you are unsure if it is done or not, add a few more minutes - it's almost impossible to over-bake this!

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