Introduction
Sometimes the best baking recipes are the ones that balance comfort with freshness. This blueberry zucchini bread with lemon glaze is exactly that. Juicy blueberries bring sweetness, zucchini keeps the loaf wonderfully moist, and a delicate lemon glaze ties it all together with a bright finish. It’s the kind of recipe you’ll want to serve at breakfast, share over coffee, or enjoy as a light dessert after dinner.
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for warmth)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (lightly pressed to remove excess water)
- 1 cup fresh blueberries (tossed with 1 tablespoon flour to prevent sinking)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat & Prep
Heat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. - Mix Dry Ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. - Whisk Wet Ingredients
In a large bowl, whisk together eggs, sugar, oil, and vanilla until smooth. - Add Zucchini
Stir in grated zucchini until evenly combined. - Fold in Blueberries
Add dry ingredients to the wet mixture, folding gently. Stir in blueberries. - Bake
Pour batter into the loaf pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Glaze
Let bread cool completely. Mix powdered sugar, lemon juice, and zest into a smooth glaze. Drizzle generously over the top.
Tips & Variations
- Citrus Boost: Add more lemon zest to the batter for extra brightness.
- Berry Swap: Try raspberries or blackberries for a colorful variation.
- Healthier Version: Replace half the flour with whole wheat flour for a more wholesome loaf.
- Make Muffins: Divide batter into muffin tins for a quicker bake and portable treat.
Why You’ll Love This Recipe
- Naturally moist and tender thanks to zucchini.
- Balanced flavors of sweet blueberries and tangy lemon.
- Versatile – works for breakfast, brunch, or dessert.
- Simple and seasonal, perfect for summer and early fall baking.
Final Thoughts
This moist blueberry zucchini bread with lemon glaze is a beautiful way to bring together fresh garden zucchini and seasonal blueberries in one loaf. Light, flavorful, and topped with a bright citrus glaze, it’s a recipe that feels comforting yet refreshing. Serve it warm with tea or coffee, or pack slices for a sweet treat any time of day.