Name: Blueberry Zucchini Bread with Lemon Glaze Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 large eggs; 1 cup vegetable oil; 2 ½ tsp vanilla extract; 2 ¼ cups granulated sugar; 2 cups grated zucchini (squeeze out excess liquid); 3 cups all-purpose flour; 1 tsp kosher salt; 1 tsp baking powder; ¼ tsp baking soda; 1 pint fresh blueberries; 1 cup powdered sugar, sifted; 2 tablespoons fresh lemon juice

If you’re on the hunt for a delightful treat that’s bursting with fresh flavors and a touch of summer, then this Blueberry Zucchini Bread with Lemon Glaze Recipe is just the thing you need to try. It’s moist, subtly sweet, and balanced perfectly with a zingy lemon glaze that takes it to another level of deliciousness.

Why You Should Make This Recipe

Moist and Flavorful: The grated zucchini adds incredible moisture and a tender crumb without overpowering the flavors.
Fresh Blueberry Burst: Whole blueberries complement the bread’s subtle sweetness and add delightful pops of freshness.
Simple Ingredients, Big Impact: Using pantry staples along with fresh produce means you can whip this bread up any time.
Perfectly Tangy Finish: The lemon glaze brightens every bite, making this bread a beautiful balance of sweet and tart.

A loaf of blueberry lemon bread is shown on a wooden board with a white marbled texture in the background. The bread has two visible layers: a golden brown crust with a slightly rough texture on top, drizzled with white icing, and a soft, light yellow interior filled with dark purple blueberries and small green lemon zest bits spread evenly throughout. Two slices are cut from the loaf and placed in front, showing the moist crumb and berry distribution clearly. Scattered around are whole fresh blueberries and lemon wedges, adding color contrast to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Blueberry Zucchini Bread with Lemon Glaze, blueberry zucchini bread, healthy zucchini bread, lemon glazed quick bread, blueberry zucchini loaf

Ingredients & Substitutions

This Blueberry Zucchini Bread with Lemon Glaze Recipe shines because of its straightforward, wholesome ingredients. Each one plays a vital role—eggs and oil for richness, zucchini for moisture, and blueberries for a sweet-tart burst of flavor, all tied together with a touch of vanilla and the zingy glaze on top.

Flat lay of fresh blueberries, grated zucchini, large brown eggs, a small heap of granulated sugar, a dish of vanilla extract, powdered sugar dusted lightly, and fresh lemon wedges beautifully arranged in a natural and inviting way, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Blueberry Zucchini Bread with Lemon Glaze, blueberry zucchini bread, healthy zucchini bread, lemon glazed quick bread, blueberry zucchini loaf

Grated Zucchini: Make sure to squeeze out excess moisture so the bread stays perfectly moist without getting soggy.
Fresh Blueberries: Use fresh for the best bursts of flavor; frozen can work but may bleed color into the batter.
Vegetable Oil: Keeps the bread moist; you can substitute with melted coconut oil for a subtle twist.
Powdered Sugar & Lemon Juice: These create the refreshing glaze that elevates the final loaf.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Blueberry Zucchini Bread with Lemon Glaze Recipe

Step 1: Mix the Wet Ingredients

Start by preheating your oven to 350°F and preparing your loaf pans with a bit of grease or parchment paper. In a large bowl, whisk together the eggs, vegetable oil, vanilla extract, and granulated sugar until everything is smooth and well combined—this sets the creamy base of your batter.

Step 2: Add Zucchini and Dry Ingredients

Fold in the grated zucchini carefully—you want to keep as much texture as possible while distributing it evenly. Next, sift together your flour, kosher salt, baking powder, and baking soda, and gently mix these into the wet ingredients until just combined to avoid a dense loaf.

Step 3: Gently Fold in Blueberries

Carefully fold in the fresh blueberries to ensure they don’t break apart and turn your batter purple. This step keeps the berries whole, so every bite has that delightful blueberry surprise.

Step 4: Bake to Perfection

Divide the batter evenly into your prepared pans and pop them in the oven. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 25 minutes before transferring to a wire rack to cool completely.

Step 5: Prepare and Drizzle Lemon Glaze

While your bread cools, whisk together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle this lemon glaze over the cooled loaves to add a punch of tang and a beautiful finishing touch.

How to Serve Blueberry Zucchini Bread with Lemon Glaze Recipe

A loaf of yellow cake with visible blueberries and red berries inside sits on a wooden board. The cake is sliced, showing a moist texture with berries spread throughout the two visible layers. The top layer is uneven and cracked, covered with a white drizzle of icing that runs down the sides. Around the cake, there are whole blueberries scattered and a lemon wedge on the white marbled surface in the background. A blurred bowl of blueberries is in the back left, enhancing the fresh berry theme. Photo taken with an iphone --ar 2:3 --v 7 - Blueberry Zucchini Bread with Lemon Glaze, blueberry zucchini bread, healthy zucchini bread, lemon glazed quick bread, blueberry zucchini loaf

Garnishes

Sprinkle a few fresh blueberries or a light dusting of powdered sugar on top of the lemon glaze for added visual appeal and an extra burst of freshness. A twist of lemon zest can also brighten the presentation beautifully.

Side Dishes

This bread pairs wonderfully with a dollop of whipped cream or a spread of cream cheese. For a hearty breakfast, serve alongside scrambled eggs or a fresh fruit salad to round out the meal.

Creative Ways to Present

Slice the bread and arrange it on a rustic wooden board for a charming brunch setup. You can also serve mini slices skewered with mint leaves and berries on toothpicks for a fun party appetizer twist.

Make Ahead and Storage

Storing Leftovers

Store your leftover Blueberry Zucchini Bread with Lemon Glaze at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 3-4 days to keep it fresh and moist.

Freezing

This bread freezes beautifully! Wrap each loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag. It will maintain its deliciousness for up to 3 months—just thaw at room temperature before enjoying.

Reheating

Warm individual slices in the microwave for about 15-20 seconds or pop them in a toaster oven for a few minutes to revive that just-baked freshness with a slightly crisp edge.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but thaw and drain them well to avoid adding extra moisture to your batter, which can impact the bread’s texture.
How do I prevent the bread from sinking in the middle?

The key is not to overmix your batter and to squeeze out as much moisture as possible from the zucchini before adding it. Overmixing can cause too much gluten development, leading to sinking and toughness.
Is it necessary to add the lemon glaze?

The lemon glaze adds a lovely tangy contrast to the sweet bread, but if you prefer a simpler loaf, it can be skipped. The bread is moist and delicious on its own, too.
Can I make this bread in one large loaf pan?

Absolutely! The recipe works well in a large 9×5 inch loaf pan. Just keep an eye on the baking time, as it may take a bit longer than mini loaves to cook through.

Final Thoughts

There’s something truly special about this Blueberry Zucchini Bread with Lemon Glaze Recipe—a wonderful mix of textures and bright flavors that feel like sunshine in every slice. I can’t wait for you to make it and share it with your loved ones. Enjoy every bite!

Blueberry Zucchini Bread with Lemon Glaze Recipe