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; 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 craving something that brings a burst of fresh fruit and a hint of citrus sunshine to your snack table, you have GOT to try this Blueberry Zucchini Bread with Lemon Glaze Recipe. This delightful loaf is a gorgeous blend of moist zucchini, juicy blueberries, and a bright lemon glaze that wakes up your taste buds with every bite. It’s honestly one of my favorite ways to sneak in veggies while indulging in something sweet and comforting.

Why You Should Make This Recipe

Perfect balance of flavors: The natural sweetness from blueberries pairs beautifully with the subtle earthiness of zucchini and a zesty lemon glaze that ties it all together.
Moist and tender texture: Thanks to the grated zucchini and just the right mix of ingredients, this bread stays deliciously moist from the first slice to the last.
Great for any occasion: Whether it’s breakfast, an afternoon snack, or a light dessert, this recipe fits effortlessly into any part of your day.
Simple to make with pantry staples: You probably already have everything on hand, making it a quick and rewarding bake that’s sure to impress.

A loaf of blueberry cake with one thick slice cut and laid flat in front of it on a wooden board. The cake has two layers: the soft yellow crumb with dark purple blueberries spread throughout, and a thin white icing drizzled unevenly over the rough, golden-brown crust on top. The crumb looks moist and fluffy with visible blueberries inside. Around the board are scattered fresh blueberries and three lemon wedges to add color. The background shows a small white bowl and white plates on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Blueberry Zucchini Bread with Lemon Glaze, healthy zucchini bread, blueberry quick bread, citrus zucchini loaf, moist zucchini cake

Ingredients & Substitutions

This Blueberry Zucchini Bread with Lemon Glaze Recipe uses straightforward ingredients that contribute individually to the flavor, texture, and color, blending perfectly to create a scrumptious loaf. Each element is essential—from the fresh zucchini adding moisture and nutrition, to the blueberries bursting with fruity sweetness, all complemented by the tangy lemon glaze that finishes the bread with a cheerfully bright note.

Flat lay of fresh blueberries spilling gently next to a small pile of grated zucchini strands, three large brown eggs with smooth shells, a clear glass bottle of golden vegetable oil, a small bowl of vanilla beans and a spoonful of vanilla extract, scattered granulated sugar crystals catching the light, bright yellow fresh lemon halves beside a mound of powdered sugar, all beautifully arranged with soft natural shadows, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Blueberry Zucchini Bread with Lemon Glaze, healthy zucchini bread, blueberry quick bread, citrus zucchini loaf, moist zucchini cake

Fresh zucchini: Grated to infuse moisture and mild earthiness without overpowering the bread.
Blueberries: Use fresh for best flavor and texture; frozen can work but may tint the bread.
Vegetable oil: Keeps the bread tender and moist; you can substitute with light olive oil if preferred.
Vanilla extract: Adds a warm, inviting aroma that lifts the overall flavor.
Lemon juice and powdered sugar: Combine to create the perfect simple glaze, balancing sweetness with citrus tang.

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: Prepare Your Batter

Start by preheating your oven to 350°F and greasing your loaf pans—4 mini or 2 large, whatever you have on hand. In a large bowl, whisk together the eggs, vegetable oil, vanilla extract, and granulated sugar until everything is beautifully combined and glossy. Next, gently fold in the grated zucchini, allowing it to mingle with the wet ingredients, followed by the dry ingredients: flour, salt, baking powder, and baking soda. Finally, carefully fold in the blueberries, so they stay whole and juicy within the batter. Be gentle here to avoid smushing those lovely berries!

Step 2: Bake to Perfection

Pour the batter evenly into your prepared pans and pop them into the preheated oven. Baking takes about 50 minutes—just long enough for the bread to rise, firm up, and develop a golden crust. The best way to test is by inserting a toothpick into the center; if it comes out clean, you’re golden! Once baked, let the loaves cool for 25 minutes in the pans before turning them out onto a wire rack to come completely to room temperature.

Step 3: Glaze and Serve

While the bread cools, whisk together powdered sugar and fresh lemon juice to create a simple, tangy glaze. Drizzle this over the cooled loaves, letting it drip delightfully down the sides. This glaze adds that bright, fresh finish which really elevates the Blueberry Zucchini Bread with Lemon Glaze Recipe from delicious to unforgettable.

How to Serve Blueberry Zucchini Bread with Lemon Glaze Recipe

A thick yellowish loaf cake with purple-blue berries mixed inside is shown on a wooden board. The cake has two visible layers in each slice: a soft, crumbly inside filled with berries and a slightly browned crust on top. The top of the cake is covered with a white glaze that drips down the edges unevenly. Around the board, there are a few whole blueberries and a lemon wedge, with a blurred glass bowl of blueberries in the background. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Blueberry Zucchini Bread with Lemon Glaze, healthy zucchini bread, blueberry quick bread, citrus zucchini loaf, moist zucchini cake

Garnishes

To really impress, sprinkle a few fresh blueberries or finely grated lemon zest right on top of the glaze before it sets. You can also dust with a light coating of powdered sugar for a pretty, bakery-style touch that invites everyone to dig in.

Side Dishes

This bread loves good company! Serve alongside a creamy cup of yogurt or a scoop of whipped cream for breakfast. It also pairs wonderfully with a hot cup of tea or coffee in the afternoon, or even a small salad if you’re putting together a laid-back brunch spread.

Creative Ways to Present

Try slicing the bread into bite-sized squares and arranging them on a pretty platter with sprigs of fresh mint and lemon slices for a lovely tea party display. You could also serve toasted slices with a smear of mascarpone cheese and a drizzle of honey—it’s a sweet-savory twist that’s bound to turn heads!

Make Ahead and Storage

Storing Leftovers

This Blueberry Zucchini Bread with Lemon Glaze Recipe stores beautifully at room temperature in an airtight container for 3 to 4 days. You can also keep it in the fridge for up to a week to maintain freshness. Just be sure the glaze has set fully before storing to avoid stickiness.

Freezing

If you want to save some for later, this bread freezes really well! Wrap it tightly in plastic wrap and then in foil or a freezer bag. It will keep for up to 3 months—perfect for busy days when you still want a homemade treat on hand.

Reheating

To bring your Blueberry Zucchini Bread back to life, simply warm slices in the toaster oven or microwave for about 15-20 seconds. This quick heat-up makes the bread soft, fresh, and ready to enjoy as if it just came out of the oven.

FAQs

Can I use frozen blueberries in this recipe?

Yes! Frozen blueberries can be used, but make sure to thaw and drain them well beforehand to prevent the batter from becoming too wet and to keep the bread from turning a blueish hue.
How do I avoid the bread from being too moist or dense?

Be sure to squeeze out as much liquid as possible from the grated zucchini before folding it into the batter. Also, avoid overmixing once the flour is added—mix just until combined for a light, tender crumb.
Can I omit the lemon glaze?

Absolutely! While the lemon glaze adds a bright finishing touch, the bread is delicious on its own. You can also swap it for a dusting of powdered sugar if you prefer a simpler topping.
What’s the best way to grate zucchini for this bread?

Use the fine side of a box grater for tender ribbons of zucchini, then gently press it in a clean kitchen towel or paper towels to remove excess moisture before adding it to your batter.

Final Thoughts

If you’re looking for a recipe that combines fresh, wholesome ingredients with the comfort of homemade bread, this Blueberry Zucchini Bread with Lemon Glaze Recipe is waiting for you. It’s a keeper—perfect for sharing, gifting, or simply savoring slice after slice in your coziest moments. Give it a go and enjoy every luscious bite!

Blueberry Zucchini Bread with Lemon Glaze Recipe