Moist Blueberry Zucchini Bread with a Lemon Glaze Recipe

Let me introduce you to the unforgettable Moist Blueberry Zucchini Bread with a Lemon Glaze—a stunning quick bread that ties together garden-fresh zucchini, bursting blueberries, and a tangy lemon finish. This loaf is love at first bite: incredibly tender, extra-moist, and brimming with juicy fruit. The delicate sweetness of zucchini teams up with the pop of blueberries, all crowned by a sunny, silky glaze that practically sparkles. Whether you bake it for breakfast, brunch, or as an afternoon treat, you’ll find yourself coming back for just one more slice… every single time.

Ingredients You’ll Need

The beauty of Moist Blueberry Zucchini Bread with a Lemon Glaze is in its simplicity—each ingredient has a starring role, working together to create exceptional flavor, texture, and vibrant color. Grab these pantry staples and a few fresh picks for bakery-quality bread at home.

• Eggs: These provide structure and that rich, classic crumb in every bite—just what you want in a moist loaf.
• Cooking oil: Oil gives the bread its irresistibly moist texture; choose a neutral oil so the fresh flavors can shine.
• Vanilla essence: A splash brings warmth and rounds out the sweetness beautifully.
• White sugar: Sweetens the bread but also helps create that tender crumb you’ll crave.
• Grated zucchini: This is the secret hero for moisture—don’t worry, it melts right in and is barely detectable.
• Regular flour: All-purpose flour delivers the perfect foundation without weighing down your loaf.
• Salt: Just a touch enhances all the sweet and tangy flavors throughout.
• Baking powder & baking soda: This dynamic duo ensures the bread rises beautifully and stays soft.
• Fresh blueberries: They add bright color and juicy pops of flavor in each slice. Fresh works best for this recipe!
• Icing sugar: The base for our glossy lemon glaze, providing the perfect amount of sweet luxury.
• Fresh lemon juice: This is what gives the glaze its signature zing—freshly squeezed is best.
• Heavy cream: Creates a luscious, pourable consistency for the ultimate glaze finish.

How to Make Moist Blueberry Zucchini Bread with a Lemon Glaze

Step 1: Prepare the Oven and Pans

Begin your baking adventure by preheating the oven to 350 degrees Fahrenheit, ensuring everything is at the optimum temperature for even baking. Pick your favorite pans—two large loaf pans, four minis, or a mix to share the love—and grease them lightly so that your loaves will slide out with ease once baked.

Step 2: Mix the Wet Ingredients

Take a large mixing bowl and bring together three eggs, your choice of vegetable oil, vanilla essence, and that heap of white sugar. Beat everything until the mixture turns glossy and smooth—this is the soulful base of your bread and sets the tone for a moist, happy crumb.

Step 3: Incorporate Zucchini and Dry Ingredients

Time to add in the magical moisture! Gently fold the grated zucchini into your wet mixture, followed by the flour, salt, baking powder, and baking soda. Stir until everything is just combined. No need to overwork the batter—a light touch here keeps your bread fluffy and tender.

Step 4: Add Blueberries and Prepare to Bake

Sprinkle those plump, juicy blueberries over the batter and fold them in gently, preserving their shape and color. Pour the berry-flecked mixture evenly into your prepared pans. Take a moment to marvel at how gorgeous it looks—then slide the pans into your preheated oven.

Step 5: Bake and Cool the Bread

Bake for about 50 minutes, just until a toothpick inserted in the center comes out clean with a few moist crumbs. When finished, allow the loaves to cool in their pans for 20 minutes, then transfer them to wire racks so the crumb can set up perfectly without getting soggy.

Step 6: Drizzle with Lemon Glaze

Create a simple, dazzling glaze by whisking together icing sugar, fresh lemon juice, and heavy cream until smooth and creamy. When your bread is completely cooled, liberally drizzle the glaze over the top—let it cascade down the sides for bakery-worthy beauty. Allow the glaze to set before slicing into your masterpiece.

How to Serve Moist Blueberry Zucchini Bread with a Lemon Glaze

Garnishes

A final garnish can make this loaf truly sing. Try scattered fresh blueberries, extra lemon zest, or even a few thin ribbons of raw zucchini for color. The glaze alone is gorgeous, but these extra touches make every slice look especially inviting and a little bit festive.

Side Dishes

Moist Blueberry Zucchini Bread with a Lemon Glaze goes beautifully with a scoop of vanilla yogurt and a handful of granola for breakfast, or served alongside a cup of hot tea or coffee. For a summer brunch, add it to a fruit platter and let everyone dig in.

Creative Ways to Present

Try serving the bread cut into thick, generous slices and stacking them on a rustic wooden board. For parties, slice into mini fingers and arrange on a tiered cake stand. You can even wrap individual slices in parchment and twine for charming edible gifts or picnic treats.

Make Ahead and Storage

Storing Leftovers

Leftover bread stays moist and lovely for several days. Cover tightly with plastic wrap or store in an airtight container at room temperature for up to three days. If your kitchen is especially warm, pop the bread in the fridge to help the glaze set and preserve freshness.

Freezing

For longer storage, wrap cooled loaves (or individual slices) snugly in plastic wrap, then aluminum foil, and place in a zip-top freezer bag. Frozen Moist Blueberry Zucchini Bread with a Lemon Glaze will keep for up to three months—just thaw at room temperature and enjoy as good as fresh!

Reheating

To refresh a slice, pop it in the microwave for a few seconds or warm gently in a low oven. If the glaze absorbs during storage, add an extra drizzle of lemon glaze after heating for that classic finish.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, don’t thaw them before adding to the batter; this helps prevent bleeding. Toss them lightly in a bit of flour to keep them evenly distributed.

Do I need to peel the zucchini?

No need to peel—just give the zucchini a quick wash and grate using a box grater. The peel adds color and nutrition, and you won’t notice any texture in the baked bread.

Can I substitute another fruit for blueberries?

You can experiment with diced strawberries, raspberries, or blackberries, but blueberries give the best pop of flavor and moisture. Other fruits may slightly change the texture, so keep an eye on bake time.

What’s the best way to tell if the bread is done?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, it’s ready. Avoid overbaking—the bread should be golden and springy to the touch.

Can I make this recipe gluten free?

Yes, substitute your favorite cup-for-cup gluten-free flour blend for the regular flour. The bread remains deliciously moist, especially with the zucchini and blueberry combo.

Final Thoughts

You’re officially ready to treat yourself and your loved ones to Moist Blueberry Zucchini Bread with a Lemon Glaze! With its vibrant flavors, ultra-moist crumb, and irresistible citrus finish, there’s no doubt this recipe will earn a permanent spot in your baking rotation. Give it a try and watch it become a new favorite at your table!

Print