Dessert

Blueberry Zucchini Bread with a Lemon Glaze Recipe

ByThomas Greene January 25, 2026January 25, 2026

Introduction

This Blueberry Zucchini Bread with a Lemon Glaze is a delightful twist on classic zucchini bread. Moist and packed with fresh blueberries, it’s finished with a tangy lemon glaze that adds a refreshing brightness. Perfect for breakfast, snacks, or dessert.

The image shows a sliced blueberry cake arranged on a white plate over a white marbled surface. The cake has about two layers visible: a light yellow inner cake layer filled evenly with whole blueberries, and a top thin golden-brown crust layer with a shiny white glaze drizzled lightly across the top. Blueberries are scattered around the plate, adding a pop of deep blue color. The texture looks soft and moist inside with a slightly crisp glazed top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
2 ¼ cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 pint fresh blueberries
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon heavy whipping cream

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Lightly grease 2 large loaf pans or 4 mini loaf pans.
Step 2: In a large bowl, beat together the eggs, vegetable oil, vanilla extract, and granulated sugar until well combined.
Step 3: Fold in the shredded zucchini gently.
Step 4: Beat in the flour, salt, baking powder, and baking soda until just combined.
Step 5: Carefully fold in the fresh blueberries to avoid breaking them.
Step 6: Pour the batter evenly into the prepared pans.
Step 7: Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Let the bread cool in the pans for 20 minutes, then transfer to wire racks to cool completely.
Step 9: To make the lemon glaze, whisk together powdered sugar, lemon juice, and heavy whipping cream until smooth.
Step 10: Drizzle the glaze over the cooled bread and let it set before slicing and serving.

Tips & Variations

For a nutty crunch, add ½ cup chopped walnuts or pecans to the batter before baking.
If fresh blueberries are not available, frozen blueberries can be used; just do not thaw them to prevent bleeding into the batter.
Use a food processor to shred the zucchini finely for an even texture.
Adding a teaspoon of cinnamon or lemon zest to the batter complements the flavors beautifully.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing if frozen.

How to Serve

Three small golden brown blueberry loaves sit inside white rectangular loaf pans, stacked vertically on a white marbled surface. Each loaf has a lightly cracked top with visible dark blue and purple blueberry spots peeking through the soft textured crust. The pans fit snugly, with the fruit studded loaves filling them to the edges, showing a slight dome shape. The bright natural light highlights the warm, inviting color of the baked bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the vegetable oil with butter?

Yes, you can use melted butter instead of vegetable oil for a richer flavor. Use the same quantity, but allow the butter to cool slightly before mixing it into the batter.