This blueberry zucchini bread with lemon glaze is the ultimate quick bread recipe for busy days. Sweet blueberries, moist zucchini, and a bright lemon glaze come together for a loaf that’s perfect for breakfast, brunch, or a light dessert. It’s easy to make ahead, freezer-friendly, and a crowd-pleaser every time. A must-try for anyone who loves zucchini bread with a fresh, fruity twist.
Table of Contents
Table of Contents
5 Reasons Why You’ll Love It
- Moist and flavorful every slice
- Sweet blueberries add a burst of freshness
- Light lemon glaze for bakery-style touch
- Easy prep with simple ingredients
- Perfect for breakfast, brunch, or dessert
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10 slices
Ingredients List
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (squeezed of excess moisture)
- 1 cup fresh blueberries (tossed in 1 tablespoon flour)
- Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Box grater
- Measuring cups and spoons
- 9×5 inch loaf pan
- Cooling rack
How to Make Step-by-Step
Step 1: Prep the oven and pan
Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Step 3: Prepare wet mixture
In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
Step 4: Add zucchini
Fold grated zucchini into the wet mixture until evenly combined.
Step 5: Combine wet and dry
Gradually stir dry ingredients into wet mixture. Do not overmix; batter should be slightly thick.
Step 6: Fold in blueberries
Gently fold blueberries into the batter, making sure they’re evenly distributed.
Step 7: Bake
Pour batter into prepared loaf pan and bake 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Glaze and serve
Cool bread completely on a wire rack. Whisk powdered sugar with lemon juice until smooth. Drizzle glaze over cooled bread before slicing.
Blueberry Zucchini Bread with Lemon Glaze
This blueberry zucchini bread with lemon glaze is moist, fruity, and bakery-style. Perfect for breakfast, brunch, or dessert.
- Mixing bowls
- Whisk
- Grater
- Loaf pan
- Cooling rack
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (squeezed dry)
- 1 cup fresh blueberries (tossed in flour)
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
Whisk flour, baking soda, baking powder, salt, and cinnamon.
Whisk eggs, oil, sugars, and vanilla until smooth.
Fold zucchini into wet mixture.
Stir in dry mixture until just combined.
Fold in blueberries.
Bake 50–55 minutes, cool completely.
Whisk glaze and drizzle over cooled bread.
Best enjoyed fresh but also freezes well unglazed.
Variations to Try
- Swap blueberries for raspberries or blackberries for a fun twist.
- Add 1/2 cup chopped walnuts or pecans for extra crunch.
Storage Tips
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
- Freeze unglazed bread wrapped tightly in plastic for up to 2 months. Add glaze after thawing.
Pro Tips
- Squeeze zucchini well to avoid excess moisture.
- Toss blueberries in flour to prevent sinking.
- Double the recipe and freeze one loaf for later.
- Serve slightly warmed with extra lemon glaze for a bakery-style treat.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 280
- Protein: 4g
- Carbohydrates: 42g
- Fat: 11g
- Fiber: 2g
- Sugar: 25g
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter to prevent excess moisture.
Can I skip the glaze?
Absolutely. The bread is delicious on its own, but the glaze adds a bright citrus finish.
Do I need to peel the zucchini?
No, the peel blends in and adds extra nutrients and color.
Can I make this gluten-free?
Yes, simply substitute with a 1:1 gluten-free flour blend.
Closing Notes
Blueberry zucchini bread with lemon glaze is a delightful way to use seasonal zucchini while enjoying a sweet, bakery-style treat at home. It’s simple, versatile, and perfect for sharing with friends or family. Try it once, and it just might become your new favorite quick bread.
