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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: 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: 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.
This bread is fantastic! I actually ended up with 3 loaves which is fine because I plan to give 2 of them away as hospitality gifts so the third is MINE!! Thank you for sharing this recipe.
loved this recipe. I want to make it again and add the zest of lemon to the batter. Easy to make. I used canola oil because that’s all I had – and almond milk for the glaze as I am lactose intolerant. I want to freeze these! so yummy. Thank you
This bread is so delicious – tastes like a dessert. It is moist and has an amazing flavor. I think it is easier to make than the traditional zucchini bread.
This is absolutely delicious! We were tired of our traditional zucchini bread recipe. This was a hit. We did not make the lemon glaze. It’s perfect without it. I did bake it closer to sixty minutes and made two loaves.
I just made this and it’s delicious! The only changes I made were, I cut it in half to make 1 loaf since it’s just the 2 of us, and I have fresh blackberries in my garden. So tastey!!
This turned out amazing!. I did have to bake it an extra ten minutes. (all ovens are different) I tried a taste before the glaze, and honestly, it didnt need it!.
I will make this often!
This was without a doubt the best zucchini bread I have ever had!!!!!!
This recipe was a hit! I added fresh rosemary to the glaze!
This is simply THE BEST. I’ve made it over and over again exactly as written. I always get compliments and always get asked for the recipe. I am making it again today and thought, “I really need to post a comment for this recipe.” Thank you so much!
Made this today! Baked all of it in a Bundt pan for 75 minutes!
Turned out perfectly!
I made this bread several months ago and meant to comment, but forgot. This is DIVINE, and I have some in the oven now! I too add lemon zest to the batter, simply because we love anything lemon. I have no heavy cream right now and I’m going to try buttermilk in the glaze. Will report back after I’m finished. Thanks…
Fantastic! I used frozen blueberries (one cup) and had to cook about 20 minutes longer. Thank you!
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?
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.
Great! Simple and delicious. I added an additional tablespoon of fresh lemon.
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.