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
Equipment
- Mixing bowls
- Whisk
- Grater
- Loaf pan
- Cooling rack
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
