Experience the delightful blend of garden-fresh zucchini, juicy blueberries, and tangy lemon in our Moist Blueberry Zucchini Bread With Lemon Glaze. This irresistible quick bread is bursting with vibrant flavor and unbeatable texture—ultra-moist, subtly spiced, and sweetened just right. Topped with a zesty lemon glaze that adds brightness and beauty, this is more than just a loaf—it’s a showstopper.
Whether you’re baking for a brunch, a picnic, or simply to enjoy a treat with your morning coffee, this recipe delivers every time. And yes, it freezes beautifully—if it even lasts that long!
Why You’ll Love This Blueberry Zucchini Bread
This recipe takes traditional zucchini bread up a notch by incorporating plump blueberries and a lemon glaze that creates a balance between sweet and tart. The zucchini adds incredible moisture without altering the flavor, while the blueberries burst in your mouth with every bite. A drizzle of lemon glaze adds a refreshing finish that brightens the entire loaf.
Ingredients for Blueberry Zucchini Bread With Lemon Glaze
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, for warmth)
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups shredded zucchini (squeezed to remove excess moisture)
Add-ins
- 1 cup fresh blueberries (or frozen, tossed in a tablespoon of flour to prevent sinking)
For the Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional)
How to Make Moist Blueberry Zucchini Bread
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
3. Whisk Wet Ingredients
In a separate mixing bowl, beat the eggs, then add sugar, oil, vanilla extract, lemon juice, and lemon zest. Mix until smooth and well incorporated.
4. Add Zucchini
Fold the shredded zucchini into the wet ingredients. Make sure the zucchini is well-drained to prevent the loaf from being too wet.
5. Combine Wet and Dry Mixtures
Gradually stir the dry mixture into the wet ingredients. Do not overmix—just stir until no dry streaks remain.
6. Fold in Blueberries
Gently fold in the blueberries. If using frozen blueberries, do not thaw them first. Tossing them in a little flour helps distribute them evenly throughout the batter.
7. Bake
Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Completely
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
How to Make the Lemon Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add lemon zest for extra flavor. Drizzle the glaze over the cooled bread and allow it to set for 15–20 minutes before slicing.
Tips for the Best Blueberry Zucchini Bread
Use Fresh, Firm Zucchini
Do not peel your zucchini; the skin adds color and nutrients. Use the fine side of a grater, and squeeze out excess liquid using a cheesecloth or paper towel.
Avoid Overmixing
Mix the batter until ingredients are just combined to avoid a tough texture.
Glaze Only When Cool
Adding glaze to warm bread will cause it to melt and run off. Wait until the loaf is fully cooled for that perfect drizzle.
Add a Crumb Topping (Optional)
If you’d like a bakery-style finish, top your batter with a crumb mixture made from butter, flour, sugar, and lemon zest before baking.
Storage and Freezing Instructions
- At Room Temperature: Store covered for up to 3 days.
- Refrigerate: Keeps fresh for up to 1 week in an airtight container.
- To Freeze: Wrap the cooled, unglazed loaf tightly and freeze for up to 3 months. Glaze after thawing for best results.
Serving Suggestions
This bread is incredibly versatile and can be enjoyed in many ways:
- For Breakfast: Toasted with a pat of butter or cream cheese
- As Dessert: Served with a scoop of vanilla bean ice cream
- With Tea or Coffee: A slice with Earl Grey or a cappuccino is perfection
- For Brunch: As part of a spread with fruit, cheeses, and pastries
Health Benefits of Zucchini and Blueberries
While this bread tastes indulgent, it’s sneaky-healthy too:
- Zucchini adds fiber, vitamin C, and hydration
- Blueberries are packed with antioxidants and vitamin K
- Lemon provides a boost of vitamin C and freshness
These ingredients make your treat feel a little more wholesome—without sacrificing taste.
Delicious Variations to Try
- Lemon Poppy Seed Zucchini Bread: Swap blueberries for poppy seeds and add more lemon zest.
- Zucchini Berry Medley Bread: Use a mixture of blueberries, raspberries, and blackberries.
- Vegan Option: Replace eggs with flax eggs and use coconut oil.
Final Thoughts
This Moist Blueberry Zucchini Bread With Lemon Glaze is the perfect balance of sweet, tart, and tender. It’s a recipe you’ll come back to again and again—ideal for summer baking, weekend treats, or sharing with loved ones. The bright lemon glaze takes it over the top, making it a standout addition to any table.
