Alright — let’s go big with this one: a full, cozy, story-rich Zucchini Blueberry Bread with Lemon Glaze recipe that feels like it belongs in a family cookbook. 💙
Zucchini Blueberry Bread with Lemon Glaze
A moist, tender loaf packed with summer zucchini, sweet blueberries, and a tangy lemon drizzle.
Introduction
Zucchini bread is a well-loved classic, celebrated for its moisture and subtle flavor. Blueberries bring a juicy sweetness and bursts of color, while a lemon glaze lifts the entire loaf into a refreshing, bakery-worthy treat. Perfect for summer brunches, afternoon tea, or as a thoughtful homemade gift, this bread is proof that vegetables and dessert can be best friends.
History & Formation of the Recipe
Quick breads (those leavened without yeast) became especially popular in America in the late 19th and early 20th centuries, thanks to baking powder and baking soda. Zucchini bread gained popularity in the 1960s–70s when home gardeners were overwhelmed by zucchini harvests and looked for creative ways to use them. Blueberries, a native North American fruit, have been baked into breads since colonial times, often in cornbread or muffins. This recipe marries both traditions—garden zucchini meets wild blueberries—crowned with a modern touch: lemon glaze.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional, for warmth)
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled, excess moisture squeezed out)
- 1 cup fresh blueberries (or frozen, tossed in 1 tsp flour to prevent sinking)
- Zest of 1 lemon
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tbsp freshly squeezed lemon juice
- ½ tsp lemon zest (optional, for extra zing)
Instructions & Methods
1. Prepare the Pan & Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
3. Wet Ingredients
- In a large bowl, beat eggs until light. Add both sugars, oil, and vanilla; whisk until smooth.
4. Combine & Fold
- Gently stir grated zucchini into wet mixture.
- Add dry ingredients in two parts, mixing gently until just combined.
- Fold in blueberries and lemon zest carefully to avoid crushing berries.
5. Bake
- Pour batter into prepared loaf pan, smoothing the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Glaze
- Whisk powdered sugar with lemon juice (start with 2 tbsp, add more if thinner glaze is desired).
- Drizzle over cooled bread, letting it drip down the sides.
- Sprinkle with extra lemon zest if you like a bright finish.
Serving Ideas & “Lovers” of This Bread
This bread is adored by:
- Lemon lovers who crave tangy-sweet contrast.
- Zucchini growers seeking delicious ways to use their bounty.
- Blueberry enthusiasts who can’t resist pockets of juicy fruit.
- Afternoon tea lovers who want a loaf that pairs beautifully with Earl Grey or chamomile.
- Kids & skeptics who won’t even realize they’re eating vegetables.
Conclusion
This Zucchini Blueberry Bread with Lemon Glaze is more than just a loaf—it’s a seasonal celebration. The zucchini keeps it unbelievably moist, the blueberries pop with summery sweetness, and the lemon glaze makes it look and taste like it came from a high-end bakery. Bake it for family, gift it to friends, or keep it all to yourself (we won’t tell).
If you’d like, I can also give you a bakery-style version with a crumble topping so it’s like a coffee cake meets zucchini bread. That would take this to the next-next level. Want me to do that?