Moist Blueberry Zucchini Bread With A Lemon Glaze

Why You’ll Love This Recipe

I enjoy that this recipe combines fruit, vegetables, and a touch of indulgence in one beautiful loaf. The batter is simple to make, the blueberries add pops of color, and the lemon glaze makes it feel special enough for guests. It’s perfect for summer baking or any time I crave a light yet flavorful quick bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• salt

• ground cinnamon

• eggs

• vegetable oil

• granulated sugar

• vanilla extract

• grated zucchini

• fresh or frozen blueberries

• powdered sugar

• lemon juice

Directions

1. I preheat my oven to 350°F and grease a loaf pan.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, I beat together the eggs, oil, sugar, and vanilla until smooth.

4. I stir the grated zucchini into the wet mixture.

5. I gently fold the dry ingredients into the wet batter, mixing just until combined.

6. I toss the blueberries with a little flour to prevent sinking, then fold them into the batter.

7. I pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

8. While the bread cools, I whisk together powdered sugar and lemon juice to make the glaze.

9. Once the bread is completely cooled, I drizzle the glaze over the top.

Servings And Timing

This recipe makes about 8–10 slices. It takes roughly 15 minutes to prepare, 55–60 minutes to bake, and additional cooling time before glazing and serving.

Variations

I sometimes replace the lemon glaze with a light cream cheese frosting for a richer flavor. For extra texture, I sprinkle sliced almonds on top before baking. If I’m in the mood for a tropical twist, I swap the lemon juice for lime and add shredded coconut.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I wrap and freeze it for up to 3 months without the glaze, adding it after thawing. To reheat, I warm slices gently in the microwave for 15–20 seconds.

FAQs

Can I Use Frozen Blueberries?

Yes, I use them straight from the freezer without thawing to prevent the batter from turning purple.

Should I Peel The Zucchini?

No, the skin softens during baking and adds color and nutrients.

Can I Make This Gluten-Free?

Yes, I substitute with a 1:1 gluten-free baking blend and it works well.

How Do I Keep The Blueberries From Sinking?

I lightly coat them in flour before folding them into the batter.

Can I Skip The Glaze?

Absolutely, but I love how the lemon glaze enhances the flavor and makes the loaf look beautiful.

Conclusion

I love how this moist blueberry zucchini bread with a lemon glaze delivers freshness, sweetness, and brightness in every bite. The combination of juicy berries, tender bread, and zesty glaze makes it one of my favorite recipes to bake and share.