Blueberry Zucchini Bread with a Lemon Glaze

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! 


This summer is just flying by! It is almost August and before we know it school will be back in session and we will be up to our eyeballs in homework. We have been spending almost every day at the pool and are trying to enjoy this last month before it begins.

Even though I love eating zucchini year round I love that it is in season right now. And if you loads of zucchini growing in your garden then promise me you will make this bread….

And if you don’t then go and buy some just so you can make this delicious bread! 🙂


The bread bakes perfectly. I have had a few quick bread recipe fails in my day so I always 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. This bread came out perfectly moist.

The flavor combination 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!

This recipe makes quite a bit. I was able to get one large loaf and three small ones. But it is perfect for taking to your neighbors or friends for a treat. You will quickly become popular with this recipe. 🙂


Blueberry Zucchini Bread with a Lemon Glaze

4.8 from 5 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Author Alyssa Rivers
Servings 12 slices
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!
Course Appetizer, Side Dish
Cuisine American


  • 3 eggs
  • 1 cup vegetable oil
  • 1 Tablespoon vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries

Lemon glaze:

  • 1 cup powdered sugar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Heavy Whipping Cream


  1. 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. 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 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.
Nutrition Facts
Blueberry Zucchini Bread with a Lemon Glaze
Amount Per Serving
Calories 363 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 43mg14%
Sodium 236mg10%
Potassium 167mg5%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 52g58%
Protein 5g10%
Vitamin A 140IU3%
Vitamin C 8mg10%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.





Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This recipe was AMAZING but again, required a bit of tweaking, so that’s the only reason it lost a star. 1) I love lemon so I also added the zest of one lemon to the batter, was delicious and not overpowering. 2) Mine took about 30 mins more to bake than the recipe suggested, no big deal though, just kept checking it at 10 min increments. 3) I do recommend lining the bottom of the pan with parchment, even with that and greasing the sides it took a bit of effort to come out. 4) The glaze requires far more liquid than called for. At first when I put the 1 tbsp of juice and 1 tbsp of cream with the cup of powdered sugar, it was just a blob of glue on the end of my wisk. So I kept adding equal parts of juice and cream until the consistency got thin enough I could spoon/spread it onto the loaves. Probably ended up using about 2-2.5 tbsp each of both juice and cream. Ended up with the most beautiful, flavourful moist loaf. It’s like springtime in your mouth!

    1. I also added the zest of a medium lemon to the batter with more blueberries and used parchment on bottom of pans but i only used the lemon juice and powdered sugar for icing no cream.
      Now everyone wants the recipe.

  2. This sounds yummy! Can it be made in a Bundt pan? I have seen several done in a Bundt pan and they look really nice to take to pot luck.

  3. I made this recipe for blueberry zucchini bread and it was a hit with my friends. It’s very moist. I did cut the sugar to 1 1/2 cups and it was very good. I am going to make it again because we liked it so much.

  4. I made this zucchini blueberry bread and it is sooooooooooo delicious! very moist and full of flavor. I like it with the glaze but I love it without the glaze. Thank you so much for this recipe, and my family thanks you too!

  5. I have made so many loaves, in every size, of this wonderful bread to use up the Jurassic Park amount of zucchini and blueberries in my garden and it is perfection! I added an additional tablespoon of lemon extract and skipped the glaze. Deliciousness! Thank you

  6. This is THE most amazing way to use that zucchini which won’t quit appearing. The only part of the recipe I changed, and this was after making it about two dozen times, IT’S THAT GOOD, is I added a tablespoon of lemon extract as well as the vanilla extract. Never missed the lemon glaze!

  7. I made this exactly as written, and checked with a tooth pick to see if it was done at 55 minutes and it came out completely clean. The cake is verrrrrry moist. It seemed almost under cooked but tastes delicious.

  8. AMAZING!!!! I didn’t have a loaf pan so I used my muffin pan and cooked it for 20mins. I can’t stop eating them and can’t wait to share with my coworkers tomorrow

  9. I used pureed zucchini and baked for 50 minutes at 350 then turned the oven down to 325 for 15 minutes. I also used half of the cream for the glaze in hopes to thicken it a little. Came out beautifully and my boyfriend who hates baked goods had two pieces back to back the second it was done!

  10. This bread was amazing! Followed recipe (mostly), cut back a little on the sugar to 2 cups and also had to cook it a little longer in oven. About 15 min longer and i also tented the foil on top of it for that last 15 min. I would definitely make it again!! Grandkids loved it!!

  11. I have made this twice in three weeks after finding this recipe. IT IS BEYOND DELICIOUS! Thank you so much for sharing!

  12. this bread is delicious,greased the pans and followed directions to the letter,but it tore all to pieces removing from loaf pans

  13. Love this….I used about 1 1/4 cup of zucchini and added the same of rhubarb. Do not cut rhubarb smaller than an inch or they get “lost”. I am going to make it again and add more of both. I used more blueberries too! DELICIOUS!

  14. This bread is fantastic! It also solved a dilemma for me, because I had blueberries that needed to be used up and lots of zucchini from my son’s garden. But I only had time to make one type of bread. Then I found this recipe that included both. I used coconut oil because that was all I had. I also omitted the heavy cream because I didn’t have any. I just added more lemon juice, and it was perfect. I shared with my family and they all loved it!

  15. I was wondering if this bread is good for freezing or would you suggest freezing without the glaze and then adding the glaze before serving? Can’t wait to try this!!!

    1. Hi Julie!
      You can absolutely freeze the bread. I would suggest to put the glaze on after you remove from the freezer and let it thaw, just before serving. I hope you love it! Thanks for following along with me!!

  16. I really liked this and it was very easy. I felt like the bread needed something more to the batter. I wish I read the reviews first because I few reviews added lemon zest to the batter and I think that would make it better. I made a 9×5 loaf pan and 6 muffins. The muffins only took 20 minutes and the bread took about 80 minutes. I’d make this again.

  17. Excellent recipe! Did not have enough oil – subbed in 1/2 c sour cream and increased baking soda to 1/2 tsp – Moist, not too dense (rose high) and freaking delish.

  18. 5 stars
    Love this bread. I use 1 cup of whole wheat white flour. Reduce the sugar 1/4 cup. Also I use lemon juice with a few TBs of powered super. Letting the lemon juice infuse into the bread. Less sugar is good

  19. I have shared this recipe with all my friends and family. It is a favorite of everyone who tries it. I substitute blackberries and raspberries when I have them. It is just as yummy. I have been making this every week for the past month. Thanks. It is so different then regular zucchini bread.

  20. I love this recipe. And so does everyone that I share it with. I have made 10 loves this year and still have to make more. I have the zucchini from my daughter-in-law garden.

  21. 5 stars
    I made this recipe yesterday somewhat skeptical since I don’t care for Zucchini but had one so needed to use it up.

    I have to say – this turned out tasting and looking awesome. I’d make it again if I had another Zucchini. I peeled my Zucchini used frozen Blueberries(dusted them with flour) and cut my sugar by 1/2 cup. Otherwise I kept to the recipe.

    Highly recommend this recipe!! I am giving this recipe to someone today as I got the Zucchini from her and told her how good it is. I had to freeze one and half the other so the hubby and I didn’t eat the whole loaf.

  22. 5 stars
    I have been using your recipe for over 18 months and have made more than I can count. Not only do I love it but everyone I give it to says its the best. I give people a loaf and they devour it and ask for more. Fantastic recipe and i’m not a baker. Will try it with parchment now and I let it cool in the oven so it doesn’t collapse. Thank you for the recipe.

  23. 5 stars
    Now trying to make gluten free with almond flour for a friend.
    Added an egg, reduced oil to 2/3 cup, doubled baking powder and baking soda but came out way too moist. Adding an extra pint of blueberries probably didn’t help either.
    Good thing I used parchment to get out of the pan.
    Any helpful ideas?

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