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Blueberry Zucchini Bread with a Lemon Glaze will be one of the best quick breads you EVER make! Perfectly moist with two cups of zucchini hidden inside and bursting with fresh blueberries. The lemon glaze it the perfect finishing touch!

For more of the blueberry lemon combination try Blueberry Lemon Upside Down Cake or Blueberry Pie Muffin Bread with Lemon Glaze. The moist crumb and bright and fresh flavors in both recipes are incredible!

Blueberry Zucchini Bread with a Lemon Glaze that has been sliced.

Blueberry Zucchini Bread with a Lemon Glaze

We have enjoyed My Favorite Zucchini Bread over and over, and it is definitely a tried and true family favorite.  So, after experimenting with variations of it to keep it interesting, this Blueberry Zucchini Bread was created!  Every bite has the soft, moist texture we have all come to love and crave in our zucchini bread for breakfast, snacktime, or even as dessert. Then, add in the fresh burst of flavor from the blueberries and the sweet lemon glaze and it tastes SOOO GOOD!

Even though I love eating zucchini year round I love that it is in season right now.  It is easy to find everywhere and it tastes fresh and flavorful!  If you are one of the gardeners who have loads of zucchini growing in your garden then promise me you will make this bread! Or, if you don’t have a garden of your own, then go and buy some just so you can make this insanely delicious bread!

Ingredients for Blueberry Zucchini Bread:

The flavor combination these ingredients create is incredible. Not only does it hide two cups of zucchini in it, it is bursting with fresh blueberries. Then it gets a lemon glaze on the top. It was such an amazing bread I just couldn’t get enough of it!

  • Eggs: Binds the ingredients together and makes the bread rich and tender.
  • Vegetable oil: Makes the bread moist.
  • Vanilla extract: Brings out the other flavors and adds its own rich taste.
  • White sugar: Adds sweetness in the bread.
  • Zucchini: Finely shredded and dried between paper towels.
  • All-purpose flour: Gives structure to the bread and acts as a leavening agnt.
  • Salt: Just a pinch.
  • Baking powder: Causes the bread to rise.
  • Baking soda: Combines with the baking powder to help the bread to rise.
  • Blueberries: Fresh is best but thawed from frozen work too, just dry completely before mixing them in.

Lemon glaze:

  • Powdered sugar: Adds sweetness and blends perfectly for a smooth glaze.
  • Lemon juice: Add to taste!
  • Heavy whipping cream: Makes the glaze thick and creamy.

How to Make Blueberry Zucchini Bread from Scratch:

Blueberry Zucchini Bread is quick and easy to make.  It is a stress free recipe you will love right away.  Add to that the fact that it is filled with healthy zucchini and you have a new favorite recipe to try!

  1. Prep: Preheat oven to 350 degrees. Lightly grease 2 large loaf pans or 4 mini loaf pans. (I did 1 large loaf and 3 small.)
  2. Combine ingredients: In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, and baking soda. Gently fold in blueberries. Pour into the prepared loaf pans.
  3. Bake: Place in preheated oven for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.
  4. TO make the lemon glaze: Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled bread.

Steps to making Blueberry Zucchini Bread.

Pro Tips for the Best Blueberry Zucchini Bread:

Blueberry Zucchini bread bakes perfectly and comes out moist and soft. I have had a few quick bread recipe fails in my day so I always follow these tips when baking a zucchini bread.

  • Cover: Tent with foil the last 10 minutes of baking. Sometimes quick bread can start browning faster on the top and this is a great way to help it bake evenly.
  • Dry zucchini: Make sure you dry it well before adding it into the mixture.  Dry between paper towels and let it sit for about 5 minutes to make sure any excess moisture is out.
  • Non-stick: Use cooking spray or line your pan with parchment paper to make sure it doesn’t stick.
  • Fresh baking powder: Make sure your baking powder is fresh so that your bread doesn’t turn out too dense.
  • Remove seeds: For the best tasting bread, remove the seeds because they are bitter.
  • Toothpick test: Sticking a toothpick in the center of the bread is the best way to tell if your bread is done.  If the toothpick comes out clean, it is done.

Three loafs of Blueberry Zucchini Bread in the bread pan.

Storing Quick Bread:

This recipe makes quite a bit.  Actually, I was able to get one large loaf and three small ones from this recipe.  So, this bread is perfect for taking to your neighbors or friends for a treat.  You will quickly become popular with this recipe!

  • Room temperature: Store in a sealed container for 3-4 days.
  • Refrigerated: To keep for a few extra days, keep bread in the refrigerator for up to a week.
  • Freeze: Place in freezer safe packaging and your bread will remain tasty for up to a month.  Thaw and use within 2 days.

Blueberry Zucchini Bread with a Lemon Glaze that has been sliced.

More Sweet Zucchini Recipes:

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Blueberry Zucchini Bread with a Lemon Glaze

4.94 from 32 votes
By: Alyssa Rivers
Blueberry Zucchini Bread with a Lemon Glaze will be one of the best quick breads you EVER make! Perfectly moist with two cups of zucchini hidden inside and bursting with fresh blueberries. The lemon glaze it the perfect finishing touch!
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices

Ingredients 

Lemon glaze:

Instructions 

  • Preheat oven to 350 degrees. Lightly grease 2 large loaf pans or 4 mini loaf pans. (I did 1 large loaf and 3 small.)
  • In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, and baking soda. Gently fold in blueberries. Pour into the prepared loaf pans.
  • Bake for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.

TO make the lemon glaze:

  • Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled bread.

Video

Notes

Updated on September 2, 2020
Originally Posted on July 31, 2016

Nutrition

Calories: 363kcalCarbohydrates: 78gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 43mgSodium: 236mgPotassium: 167mgFiber: 2gSugar: 52gVitamin A: 140IUVitamin C: 8mgCalcium: 31mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Blueberry Zucchini Bread with a Lemon Glaze that has been sliced and fresh blueberries next to it.

 

 

 

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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103 Comments

  1. 5 stars
    This is a big summer time WINNER ingredients picked fresh from my garden, I can or freeze my garden for winter use.
    In the winter I’ll just grab frozen ingredients thaw drain & blot dry, it still turns out wonderful. I have given my family the option of the lemon drizzle or English warm birds custard they love both
    Thank you for sharing This recipe❣️

    1. Being able to use frozen ingredients too is what makes this blueberry zucchini bread so great!! Thanks for giving it a try, I’m glad you love it!

  2. 5 stars
    Alyssa, you say it in the first sentence….this really IS one of the best quick breads I’ve ever made. Found your recipe quite a while ago and it is my go to for summer and fall gatherings. Everyone loves it. The flavors are perfect. Thank you thank you.

  3. 5 stars
    This is our new favorite zucchini bread recipe. Great flavor and texture. Keeps well and freezes well. Zucchini now coming in and we can’t wait!

    1. Just make sure you dry it well before adding it to the mixture. Dry it between some paper towels and let it sit for about 5 minutes to make sure any excess moisture is out.

    1. If you do then I would thaw them and drain them first so that you aren’t adding any additional liquid to the recipe!

  4. I’m not sure if I ever left a review but I’ve been making this for years and it’s a family favorite. We love your recipes, thanks!

  5. Zucchini bread is one of my favorites I make it first thing in the fall. My husband works for a produce company so I get all the berries and zucchini fresh. My zucchini bread came out very moist I substituted grape seed oil and I put a half of the brown sugar and half of the white sugar. And I added nuts in my zucchini bread! It came out very moist and the blueberries filled out all over the place nicely. Good recipe thank you again.

  6. 5 stars
    OMG!!! AMAZING!!! So moist and the flavor is mouth watering. I didn’t have lemon juice, so I used lime, so great!!! Will make for the rest of my life! Family loves it too! Thanks for sharing this recipe! 💜

  7. 5 stars
    This blueberry zucchini cake is delicious! I added a teaspoon of cinnamon to the batter, and cut back on the sugar a bit. So good!