Moist Blueberry Zucchini Bread with a Lemon Glaze

Summer garden harvests always make me smile, especially when my zucchini plants give me way more than I can handle. That’s when I start getting creative in the kitchen, turning those green gems into everything from muffins to pasta dishes. But this blueberry zucchini bread? It’s become my go-to recipe when I want something a little different from the usual.

I love how this bread brings together the sweetness of blueberries with fresh zucchini, and the lemon glaze adds just the right touch of brightness. It’s perfect for sharing with neighbors (which I do a lot during zucchini season!), serving at brunch, or enjoying with my morning coffee. Plus, it’s a sneaky way to add some vegetables into what feels like a treat.

Best of all, this recipe helps me use up two things I always seem to have too much of in summer – zucchini from the garden and blueberries I couldn’t resist buying at the farmers’ market. And trust me, even the kids who usually turn their noses up at anything green ask for seconds of this bread.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they’re tender and have smaller seeds than their larger counterparts. If you’ve got giant zucchini from your garden, you’ll want to cut them lengthwise and scoop out the seedy center before grating, as those large seeds can make your bread taste bitter. When grating your zucchini, there’s no need to peel it – the skin adds nice flecks of green to your bread and contains helpful nutrients. Just be sure to give it a good squeeze after grating to remove excess moisture, which could make your bread too wet. And here’s a handy tip: if you’re using frozen grated zucchini, thaw and drain it completely before adding it to your batter.

Options for Substitutions

This recipe can be adapted with several ingredient swaps if needed:

• Cooking oil: You can replace the cooking oil with melted butter (same amount) or unsweetened applesauce for a lighter version. If using applesauce, reduce the amount to 3/4 cup as it contains more moisture.
• Fresh blueberries: Frozen blueberries work just fine – just don’t thaw them first! You can also try other berries like raspberries or blackberries, or even chocolate chips for a different twist.
• White sugar: Try using 1 3/4 cups of brown sugar instead – it’ll give a nice caramel note. You can also do half white, half brown sugar. For a healthier option, reduce to 2 cups and add 1/4 cup honey.
• Heavy cream: For the glaze, you can use milk, half-and-half, or even plant-based milk. Just add it slowly as you might need slightly less or more to get the right consistency.
• Regular flour: While all-purpose flour works best here, you can use whole wheat pastry flour for half the amount. Note that using all whole wheat flour will make the bread denser.
• Eggs: For each egg, you can substitute with 1/4 cup mashed banana or 1/4 cup unsweetened applesauce, though the texture might be slightly different.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is not properly draining the grated zucchini – excess moisture can make your bread dense and gummy, so be sure to squeeze out the liquid using a clean kitchen towel or paper towels before adding it to your batter. Speaking of batter, overmixing is another common error that leads to tough bread, so fold the ingredients just until combined and no dry flour is visible. When it comes to the blueberries, tossing them in a tablespoon of flour before folding them into the batter prevents them from sinking to the bottom during baking. For the perfect texture, avoid opening the oven door during the first 45 minutes of baking, as this can cause the center to collapse – instead, use the oven light to check on your bread’s progress. Finally, let the bread cool completely before adding the lemon glaze, otherwise the glaze will melt and become too thin to create that perfect sweet-tart topping.

What to Serve With Blueberry Zucchini Bread?

This sweet and fruity quick bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or tea. Since it’s already pretty rich with its lemon glaze, I like to keep things simple and pair it with some tangy Greek yogurt or a schmear of cream cheese – both options help balance out the sweetness. For a really nice breakfast spread, serve thick slices alongside some fresh fruit (especially during summer when berries are in season) and maybe some crispy bacon for a salty contrast. If you’re serving this as a dessert, a scoop of vanilla ice cream or a dollop of whipped cream on slightly warmed slices makes it feel extra special.

Storage Instructions

Keep Fresh: This blueberry zucchini bread stays moist and yummy when wrapped well in plastic wrap or stored in an airtight container. Keep it at room temperature for up to 3 days, or pop it in the fridge for up to a week. Just remember that the glaze might get a bit soft in warm weather, so refrigeration is your friend during summer months!

Freeze: Want to save some for later? Let the bread cool completely and wrap it tightly in plastic wrap, then aluminum foil (skip the glaze if freezing). It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the fridge and add fresh glaze if desired.

Make Ahead: You can prep this bread a day before serving – it actually tastes even better the next day as the flavors have time to develop! If you’re planning to glaze it, wait until just before serving for the prettiest presentation. The glaze can be made ahead too and stored separately in the fridge for up to 3 days.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 30-40 g
• Fat: 200-220 g
• Carbohydrates: 400-450 g

Ingredients

• 3 large eggs
• 1 cup cooking oil
• 1 tablespoon vanilla essence
• 2 1/4 cups white sugar
• 2 cups grated zucchini
• 3 cups regular flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pint fresh blueberries
• 1 cup icing sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon heavy cream

Step 1: Prepare the Oven and Pans

Start by preheating your oven to 350 degrees Fahrenheit.

Lightly grease your choice of 2 large loaf pans or 4 mini loaf pans.

Alternatively, you can use a combination, such as 1 large loaf pan and 3 mini pans, as needed.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, beat together 3 large eggs, 1 cup of vegetable oil, 1 tablespoon of vanilla extract, and 2 ¼ cups of granulated sugar until well combined.

This will serve as your wet base for the bread.

Step 3: Incorporate Zucchini and Dry Ingredients

Fold in 2 cups of shredded zucchini to the wet mixture.

Then, beat in 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and ¼ teaspoon of baking soda until just combined.

Take care not to overmix the batter.

Step 4: Add Blueberries and Prepare to Bake

Gently fold in 1 pint of fresh blueberries into the batter.

Pour the mixture evenly into your prepared loaf pans.

Once filled, place them in the preheated oven.

Step 5: Bake and Cool the Bread

Bake the loaves for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pans for about 20 minutes before transferring them to wire racks to cool completely.

Step 6: Drizzle with Lemon Glaze

In a small bowl, whisk together 1 cup of powdered sugar, 1 tablespoon of lemon juice, and 1 tablespoon of heavy whipping cream until smooth.

Once the bread is completely cooled, drizzle the glaze over the top.

Let the glaze set before serving.