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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!

Course Bread
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 10
Author Sarah


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


For bread:

  1. In a large bowl, whisk together eggs, sugar, oil, zucchini, vanilla, and lemon zest.

  2. In another large bowl, whisk together flour, salt, and baking soda.

  3. Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix.

  4. Fold in blueberries.

  5. Pour batter into a well-greased 9x5-inch loaf pan.

  6. Bake at 350 degrees for 60-75 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean. 

  7. Remove to a wire rack to cool for 10 minutes, then run a knife around the edges to loosen, and remove bread from pan to cool completely. Do not cool entirely in pan - bread will stick as it cools!

  8. Prepare glaze.

For glaze:

  1. 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.

  2. Pour over bread. Cut and serve.