Lemon Blueberry Zucchini Bread with Lemon Glaze
Dense, moist, sticky-sweet, and bursting with citrus and fresh blueberries, this Lemon Blueberry Zucchini Bread is the bread recipe of summer! Using lots of in-season ingredients, and it's very simple to make!
Servings 10
Ingredients
For bread:
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 2 cups grated zucchini about 2 medium
- 2 tsp. vanilla extract
- zest of 1 large lemon
- 3 cups all-purpose flour
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 cup fresh or frozen blueberries
For glaze:
- zest and juice of 1 large lemon
- 2 tbsp. melted butter
- 3 cups powdered sugar more as needed
Instructions
For bread:
- In a large bowl, whisk together eggs, sugar, oil, zucchini, vanilla, and lemon zest.
- In another large bowl, whisk together flour, salt, and baking soda.
- Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix.
- Fold in blueberries.
- Divide batter between two well-greased 9x5-inch loaf pans.
- Bake at 350 degrees for 50-60 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean. I find it helpful to rotate pans halfway through baking too.
- Remove pans to a wire rack to cool for 10 minutes, then run a knife around the edges to loosen, and remove bread loaves from pans to cool completely. Do not cool entirely in pan - bread will stick as it cools!
- Prepare glaze.
For glaze:
- In a medium bowl, whisk together all glaze ingredients. Add additional powdered sugar as needed to achieve desired consistency - it should be thick enough that it doesn't run off the bread.
- Pour over loaves. Cut and serve.