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Moist Lemon Blueberry Zucchini Bread with Easy Glaze

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A moist, tender quick bread packed with shredded zucchini, juicy blueberries, and bright lemon flavor, finished with a crackly lemon glaze. It’s the perfect summer treat that secretly uses up garden zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (I use King Arthur for consistent results)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional, but I love the warmth it adds)
  • 2 large eggs, at room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil for a subtle flavor)
  • 1 teaspoon vanilla extract
  • Zest of 2 medium lemons (about 2 tablespoons)
  • 3 tablespoons fresh lemon juice
  • 1 cup shredded zucchini, squeezed gently to remove excess moisture (do not press dry)
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 tablespoon all-purpose flour (for tossing with the blueberries)
  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional, for extra brightness)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal. Spray lightly with non-stick spray if desired.
  2. Wash your zucchini and trim off the stem end. Grate it using the large holes of a box grater—you should end up with about 1 cup of loosely packed shreds. Place the shreds in a clean kitchen towel or a few layers of paper towels and squeeze gently. You want to remove some moisture, but not all of it.
  3. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf. If using frozen berries, keep them frozen until this step and work quickly.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
  5. In a large bowl, whisk the eggs and both sugars together until smooth and slightly thickened, about 1 minute. Add the oil, vanilla extract, lemon zest, and lemon juice. Whisk until combined.
  6. Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until just combined. A few streaks of flour are okay—do not overmix. Fold in the shredded zucchini until evenly distributed.
  7. Gently fold in the floured blueberries. Be careful not to crush them. Stop as soon as the berries are distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with foil.
  9. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before glazing—about 1 hour.
  10. In a small bowl, whisk the powdered sugar with 2 tablespoons of lemon juice. Add more juice, 1 teaspoon at a time, until the glaze is thick but pourable. Stir in the lemon zest if using. Drizzle over the cooled bread and let it set for 10 minutes before slicing.

Notes

Room temperature eggs matter—cold eggs can cause the batter to seize. Don’t open the oven door for the first 35 minutes. If blueberries sink, they weren’t floured well enough or the batter was too thin. Sift powdered sugar for a lump-free glaze. The flavors improve after the first day.

Nutrition

Keywords: lemon blueberry zucchini bread, moist zucchini bread, lemon glaze, summer quick bread, garden zucchini recipe

Find it online: https://spoonmira.com/moist-lemon-blueberry-zucchini-bread-with-easy-glaze/