Blueberry Zucchini Bread with Lemon Glaze Recipe

Sweet Maine blueberries meet tender shredded zucchini in this easy quick bread. Bright lemon zest and a tart lemon glaze finish the loaf, making this blueberry zucchini bread recipe a fresh summer favorite.

Zucchini grows quickly in the garden, and when you find yourself with a bumper crop it’s time to bake. This lemon-blueberry zucchini bread is my go-to: moist, bright with lemon, studded with juicy blueberries, and finished with a simple lemon glaze. The recipe is adapted from a classic zucchini bread base, but I removed warm spices and amped up the citrus for a lighter, summery loaf.

The loaf bakes up tender and not overly sweet, so the lemon glaze adds the perfect pop of brightness. It’s ideal for breakfast, brunch, snack time, or a picnic. Plus, it’s a subtle way to add vegetables to a sweet treat—kids rarely notice the zucchini, but they love the flavor and texture.

Why you’ll love this blueberry lemon zucchini bread

• No electric mixer required — the batter comes together by hand.
• Single-loaf recipe — perfect when you don’t want two loaves taking up freezer or counter space.
• A great way to use an abundance of zucchini and turn it into a delicious treat.
• Moist texture with fresh lemon flavor and bursts of blueberry in every bite.

How to make blueberry zucchini bread with lemon icing

Makes one 9×5″ loaf.

Ingredients

• Shredded zucchini — unpeeled, seeds removed; about 10–13 ounces shredded (2–2½ cups).
• All-purpose flour — 2 cups.
• Baking powder — 1 teaspoon.
• Baking soda — 1 teaspoon.
• Lemon zest — heaping 1 teaspoon (zest of two small lemons).
• Salt — ½ teaspoon.
• Unsalted butter — 6 tablespoons, melted.
• White sugar — ¾ cup plus 2 tablespoons (divided: some for drawing moisture from the zucchini, the rest for the batter).
• Large eggs — 2.
• Plain yogurt — ¼ cup (whole-milk or 2%; sour cream can be substituted).
• Lemon juice — 1 tablespoon (plus extra for the glaze).
• Vanilla extract — ½ teaspoon.
• Blueberries — 1½ cups, fresh or frozen.

Lemon glaze

• 1 cup powdered sugar
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice, plus up to 1 teaspoon more if needed

Hint: The whole recipe uses about 3 small lemons or 2 large lemons for zest and juice.

Instructions

Step 1 — Prepare zucchini:

Toss the shredded zucchini with 2 tablespoons of the sugar. Place the zucchini in a colander set over a bowl and let it drain for 30 minutes. After draining, press the zucchini with paper towels to remove as much extra moisture as possible — you may remove about ½ cup of water.

Step 2 — Dry ingredients:

Preheat the oven to 375°F and grease a 9×5″ loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, lemon zest, and salt. Set aside.

Step 3 — Wet ingredients:

In a separate bowl, whisk together the melted butter, yogurt, eggs, the remaining ½ cup plus 2 tablespoons of sugar, vanilla, and lemon juice until smooth. Add the drained, squeezed zucchini and fold to combine.

Step 4 — Add blueberries:

Toss the blueberries with a small amount of the dry flour mixture to coat them lightly. This helps prevent the berries from sinking to the bottom of the loaf.

Step 5 — Combine:

Gently fold the zucchini mixture into the dry ingredients, taking care not to crush the blueberries. Continue folding until no flour streaks remain. The batter will be thick.

Step 6 — Bake:

Spoon the batter into the prepared loaf pan, smoothing the top. Bake at 375°F for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the loaf to cool in the pan for about an hour before transferring it to a wire rack to cool completely.

Step 7 — Make the glaze:

Combine the powdered sugar and lemon zest in a small bowl. Add 2 tablespoons lemon juice and stir until smooth. The glaze should be thick but pourable; add up to 1 teaspoon more lemon juice if you need to thin it. Pour the glaze over the cooled loaf and let it set before slicing.

Slice and enjoy — this bread keeps the bright lemon and blueberry flavor even after a day or two.

Should I peel the zucchini before grating it?

No need to peel. The zucchini skin is thin and tender and adds pleasant green flecks throughout the bread. If you’re using a very large or mature zucchini, scoop out the seeds before shredding, as large seeds can be bitter and watery.

Substitutions

• Blueberries: Fresh or frozen work well; if using frozen, do not thaw before adding to the batter.
• Citrus: If you prefer a different flavor, swap lemon zest and juice for orange or lime.
• Yogurt: Plain non-Greek yogurt or sour cream can be used in place of Greek yogurt.

Draining zucchini

Zucchini contains a lot of water, and draining is essential to prevent a soggy loaf. Tossing the shredded zucchini with a little sugar helps draw out excess moisture and also adds a touch of sweetness. After draining in a colander for 30 minutes, press the zucchini with paper towels to remove additional liquid before folding it into the batter.

Storing your leftover blueberry zucchini bread

Store the bread at room temperature, covered, for 2–3 days. The glaze may soften and sink slightly into the loaf over time. For longer storage, refrigerate in an airtight container, which helps in humid climates. You can also freeze the unglazed loaf: thaw completely before adding the glaze.

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