Nothing says summer baking like a loaf of Blueberry Zucchini Bread with Lemon Glaze. This vibrant quick bread is bursting with fresh blueberries, lightly sweetened with shredded zucchini, and topped with a tangy lemon glaze that pulls it all together. Whether you’re a seasoned baker or just trying to use up garden zucchini, this recipe is your go-to solution.

With its perfect balance of sweet, tart, and moist textures, this bread is a fan favorite at brunches, picnics, and cozy breakfasts at home.

Why This Flavor Combo Just Works

Zucchini might sound like an odd pairing for a sweet loaf, but its subtle flavor and high moisture content make baked goods incredibly soft and fluffy. Plus, when combined with the zing of lemon and the juicy burst of blueberries, it creates a truly unique flavor that screams summer.

The addition of zucchini not only improves the texture but also adds some sneaky nutrients. You can read more about the nutritional value of zucchini to understand why it’s such a smart ingredient to bake with. And blueberries aren’t just for taste—they’re considered a superfood for their antioxidant power. Learn more from the Blueberry Council’s nutrition page.

Even better, the bread is drizzled (or drenched!) in a bright lemon glaze. If you’re curious about making a glaze that holds its form and shines, check out this guide to sugar glazes from Serious Eats.

Key Ingredients You’ll Need

Here’s what goes into this delicious recipe:

Zucchini – Grated, unpeeled, and moisture-rich
Fresh or frozen blueberries – Tossed in flour to prevent sinking
Lemon zest and juice – For both the batter and the glaze
All-purpose flour – The base of your batter
Granulated sugar – Sweetens and balances tartness
Vegetable or canola oil – Keeps the loaf moist
Eggs – For structure and richness
Vanilla or lemon extract – For enhanced flavor
Baking soda – The rising agent
Salt – Balances and enhances flavor
Powdered sugar and butter – For a thick, glossy glaze

Step-by-Step Instructions

1. Prepare the Zucchini and Pan

Grate about 2 medium zucchini (2 cups), no need to peel
Squeeze out excess moisture with a clean towel
Grease two 9×5-inch loaf pans or line with parchment

2. Mix the Wet Ingredients

In a bowl, whisk together:
- 3 large eggs
- 2 cups granulated sugar
- 1 cup oil (or ½ oil + ½ applesauce)
- Zucchini
- 2 tsp vanilla or lemon extract
- Zest of 1 lemon

3. Combine Dry Ingredients Separately

Whisk together in a second bowl:
- 3 cups all-purpose flour
- 1 tsp salt
- ¼ tsp baking soda

4. Mix and Fold

Slowly add dry mixture into wet mixture
Stir until just combined—do not overmix
Gently fold in 1 cup of blueberries (coated in flour)

5. Bake

Divide batter evenly into pans
Bake at 350°F (175°C) for 50–60 minutes
Rotate pans halfway for even baking
Use toothpick test for doneness

6. Cool and Glaze

Cool 10 minutes in pan
Remove to wire rack and cool fully
Prepare glaze:
- 2 tbsp melted butter
- Juice and zest of 1 lemon
- 3 cups powdered sugar
- Mix until thick but pourable
Drizzle or spread glaze over cooled loaves

Recipe Tips and Tricks

Don’t overmix: This can cause a dense, gummy loaf
Use two loaf pans: One large pan may underbake in the center
Rotate pans: Ensures even browning and rising
Toss blueberries in flour: Prevents them from sinking to the bottom
Zest before juicing: It’s harder the other way around
Cool before glazing: Or it will melt right off!

Healthier Modifications

Want a lighter version? Try these tweaks:

Substitute ½ cup of oil with unsweetened applesauce
Use Greek yogurt in place of some oil for protein and moisture
Cut sugar by 25–50%—especially if using the glaze
Skip the glaze or replace it with a simple lemon juice drizzle

Delicious Variations

Experiment with these fun and tasty ideas:

Add 1 tsp poppy seeds for texture
Replace blueberries with raspberries or blackberries
Use lemon extract for even more citrus punch
Mix in white chocolate chips for extra decadence
Swap in yellow squash for zucchini—same texture, slightly different taste
Make mini loaves or muffins—bake at 350°F for 20–25 mins

Make-Ahead & Storage Tips

Room Temperature: Lasts 2–3 days if tightly wrapped
Refrigerator: Keeps for up to a week, covered
Freezing: Wrap unglazed loaves tightly in foil or plastic
Freezing with glaze: Freeze uncovered until solid, then wrap. Thaw in the fridge to avoid glaze runoff.

Common Baking Mistakes to Avoid

Using too much moisture from zucchini
Baking only in one large loaf pan—center may stay raw
Not coating blueberries in flour
Overmixing the batter
Glazing before the loaf is fully cooled

Frequently Asked Questions

Do I need to peel the zucchini?
Nope! The peel is tender and unnoticeable after baking.

Can I use frozen blueberries?
Yes! No need to thaw them first, just coat them in flour before mixing in.

How do I prevent blueberries from sinking?
Toss them in a tablespoon of flour before folding into the batter.

Can I make it healthier?
Yes! Use applesauce, reduce sugar, or skip the glaze for a lighter option.

Can I use lemon extract instead of zest?
Yes, but zest offers a fresher, more complex citrus flavor.

Can this be made into muffins or a cake?
Absolutely! For muffins, bake at 350°F for 20–25 minutes. For cake, use a 9×13-inch pan and adjust baking time accordingly.

Does it need to be refrigerated?
Not required, but refrigeration extends freshness.

Can I use almond or coconut flour?
Not 1:1. These require separate recipes due to their moisture and density differences.

Final Thoughts

This Blueberry Zucchini Bread with Lemon Glaze isn’t just a recipe—it’s a summer tradition. With its moist texture, citrus brightness, and bursting berries, it’s perfect for breakfast, dessert, or an afternoon treat.

Whether you’re baking for family, gifting loaves to neighbors, or just treating yourself, this recipe is a guaranteed hit. Keep it classic or explore the fun variations—it’s a flexible and rewarding bake every time.