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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 

  • 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

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.

 

 

 

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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101 Comments

  1. 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!

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

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

  4. 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!!

  5. 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!

  6. The recipe for making bread you share is great. Very delicious cake. Thanks for sharing this recipe.

  7. 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

  8. 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.

  9. 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!

      1. 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.