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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
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!
- 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.)
- 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.
- 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.
- TO make the lemon glaze: Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled 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:Â 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.
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:Â 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.
More Sweet Zucchini Recipes:
- Pistachio Zucchini Bread
- Chocolate Zucchini Bread
- Double Chocolate Zucchini Brownies
- Chocolate Swirl Zucchini Bread
- Chocolate Chip Zucchini Muffins
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Blueberry Zucchini Bread with a Lemon Glaze
Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
The recipe for making bread you share is great. Very delicious cake. Thanks for sharing this recipe.
wow, this dish looks delicious, i also want to try it, thank you for sharing the way
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
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.
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!
Hi! What is considered the serving size amount? Is one slice 504 calories or how does that work? Thanks! 🙂
I redid the total amount after calculating it for 12 slices. Each slice will be approximately 363 calories. Again give or take how big the slices are.
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
Can you use frozen blueberries in this recipe
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!
I am so glad you enjoyed it and love it both ways. It is a great sweet treat as well as a delicious bread! Thanks for sharing! XOXO
Did you peel the zucchini or just shred it with the skin ?
You can do either that you prefer. With the skin is what I prefer.
Do I peel the zucchini? Ring out the water?
Thank you
Yes and yes! I like to peel the zucchini but it is a preference. You can also leave it on for this bread.
I’m making this a second time, we like it very much. I baked it in a bunt cake pan and serve it as a cake. Love it!
That is so great to hear! I am so happy you loved it enough to make it again!! Thank you so much for sharing! XOXO
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.
That is great to hear! I love all your ideas. Thanks for sharing!! XOXO
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.
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!
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.
What loaf pan sizes (dimensions) are you referencing?
hey girl this looks oh so yummy!
I have GOT to try a zucchini bread soon! I’m seeing so many nice varieties – like this one with blueberries. And I love that lemon glaze!