Easy Blueberry Zucchini Bread With Lemon Glaze Recipe

Looking for a delightful and easy way to use summer’s bounty of zucchini and blueberries? This easy blueberry zucchini bread with lemon glaze recipe is your new go-to for a moist, flavorful, and slightly tangy treat. It’s a perfect blend of hidden veggies and juicy berries, topped with a sweet lemon glaze that takes it over the top.

Whether you’re a beginner or seasoned home baker, this quick bread is as satisfying to make as it is to eat. It’s great for breakfast, snacks, or even dessert, and best of all, it requires simple ingredients you likely already have in your kitchen.

Plus, you’ll sneak in some healthy goodness. Did you know the nutritional value of zucchini is off the charts? It’s packed with vitamin C, potassium, and fiber—all without altering the flavor of your baked goods.

And when it comes to baking with blueberries, don’t stress if they’re frozen. According to Bon Appétit’s baking guide, frozen berries are just as delicious and actually help reduce bleeding during baking.

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Why You’ll Love This Recipe

• Moist, fluffy texture from shredded zucchini
• Juicy blueberries in every bite
• Tangy, sweet lemon glaze drizzle
• Freezer-friendly and easy to store
• One-bowl prep – minimal cleanup!

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🛒 Ingredients You’ll Need

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 2 large eggs
• ⅔ cup vegetable oil or melted coconut oil
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

Fresh Additions

• 1 medium zucchini, grated (about 1 cup)
• 1 cup blueberries (fresh or frozen)
• Zest of 1 lemon

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice
• 1 teaspoon lemon zest

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🧁 Tools & Prep Checklist

• Standard 9×5-inch loaf pan
• Box grater
• Mixing bowls
• Whisk or hand mixer
• Cooling rack
• Zester or microplane

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👩‍🍳 Step-by-Step Instructions

1. Prep the Oven and Pan

• Preheat oven to 350°F (175°C).
• Grease your loaf pan or line it with parchment paper.

2. Shred and Drain the Zucchini

• Grate the zucchini and blot with paper towels to remove excess moisture.
• This prevents a soggy texture.

3. Mix the Wet Ingredients

• In a large bowl, beat eggs, oil, sugar, and vanilla.
• Stir in zucchini and lemon zest.

4. Add the Dry Ingredients

• In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
• Gradually add to wet mixture, stirring until just combined.

5. Fold in Blueberries

• Toss blueberries in a little flour to prevent sinking.
• Gently fold into the batter.

6. Bake the Bread

• Pour batter into the prepared loaf pan.
• Bake for 50–60 minutes, or until a toothpick comes out clean.
• Let cool in pan for 10 minutes, then move to a wire rack.

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🍋 Make the Lemon Glaze

• In a small bowl, mix powdered sugar and lemon juice until smooth.
• Stir in lemon zest.
• Drizzle over cooled loaf for a sweet-tart finish.

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✅ Tips for Perfect Results

• Don’t overmix the batter – just until combined.
• Let the bread cool completely before glazing.
• Use this method for measuring flour correctly to avoid a dense loaf.
• Toss berries in flour to prevent them from sinking.

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🔁 Variations & Substitutions

• Swap blueberries for raspberries or cranberries.
• Add chopped walnuts or pecans for crunch.
• Use almond or oat flour for gluten-free variation.
• Substitute applesauce for oil for a lower-fat version.

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🍽️ Serving Suggestions

• Warm with a pat of butter
• Toasted with a drizzle of honey
• Served with iced tea or lemonade
• Paired with Greek yogurt for breakfast

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❄️ Storage & Freezing Instructions

To Store:

• Wrap tightly in plastic or store in an airtight container.
• Lasts 3–4 days at room temperature or up to 1 week in the fridge.

To Freeze:

• Wrap loaf or slices in foil and place in a freezer bag.
• Thaws well at room temperature or in the microwave.

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🥄 Nutritional Breakdown (Est.)

• Calories per slice: ~220
• Total fat: 9g
• Sugar: 18g
• Fiber: 2g
• Protein: 3g

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❓FAQs

Can I use frozen blueberries in zucchini bread?

Yes! Frozen berries work well. Just don’t thaw them beforehand, and toss them in flour before folding into the batter.

Do I need to peel the zucchini?

Nope! The skin is thin and softens as it bakes. Plus, it adds extra nutrients.

Why is my zucchini bread soggy?

It’s likely due to excess moisture in the zucchini. Make sure to blot or squeeze it before mixing.

Can I make this recipe vegan?

Yes – replace eggs with flax eggs and use plant-based milk in the glaze.

My loaf sank in the middle. What went wrong?

This may be due to underbaking or too much moisture. Always test with a toothpick and avoid overmixing.

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🧡 Final Thoughts

This easy blueberry zucchini bread with lemon glaze is the perfect way to use your garden harvest or those berries in the back of your freezer. It’s moist, subtly sweet, and has a vibrant kick of lemon that makes it stand out. Try it once and it’ll become a staple in your baking rotation!

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