Lemon Blueberry Zucchini Bread (With Lemon Glaze)

Blueberry and lemon are a classic combination and when you add zucchini, you get a delicious new twist on traditional bread. Zucchini is easy to find in the market, and if you’ve grown it in your own garden, this is one of the best ways to use it.

This lemon zucchini blueberry bread is moist, flavorful, and perfectly balanced. Finish it with a lemon glaze, and the flavor becomes even more irresistible.

More Bread Recipes

Zucchini Bread
Strawberry Zucchini Bread

We’ve all made blueberry bread before, so why not try something a little different today? This fresh variation is sure to impress slice it, serve it, and enjoy every bite

Ingredient Notes & Substitutions

ZUCCHINI
You’ll need about one medium zucchini, grated roughly a heaping cup. Choose zucchini that feels firm and heavy, with smooth skin and no soft spots. Smaller zucchini work best because they’re less watery. You don’t need to peel it, and light moisture is fine just don’t let it drip.

BLUEBERRIES
Fresh berries should be deep blue and plump. Frozen blueberries work too; just add them straight from the freezer so they don’t bleed into the batter.

LEMON (ZEST + JUICE)
One large lemon does double duty here. Look for bright yellow lemons that feel slightly soft they’re juicier.

SOUR CREAM
Around half a cup keeps the bread tender and soft for days. Full-fat sour cream gives the richest texture, but plain Greek yogurt is a great swap if you want something lighter or more healthy.

FLOUR (OR GLUTEN-FREE FLOUR)
You’ll need about two cups. All-purpose flour works perfectly, but a 1:1 gluten-free baking blend is an easy substitute. Make sure it’s one meant for baking, not a single flour like almond or coconut.

SUGAR
A mix of white and light brown sugar about three-quarters of a cup total balances sweetness and moisture. You can reduce it slightly if you prefer a less-sweet loaf.

EGGS
Two large eggs bind everything together and help the bread rise evenly. Bring them to room temperature for smoother mixing.

OIL OR MELTED BUTTER
About half a cup keeps the crumb soft. Neutral oil makes the bread extra moist, while melted butter adds richer flavor.

POWDERED SUGAR (FOR THE GLAZE)
Roughly one cup of powdered sugar creates a smooth, pourable glaze. Fresh powdered sugar works best for a lump-free finish.

Step-by-Step Instructions

Preheat and prepare.
Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper so the bread lifts out easily.

Grate the zucchini.
Grate the zucchini using a box grater. Gently squeeze it with your hands to remove excess water, but don’t dry it out completely.

Mix the wet ingredients.
In a large bowl, whisk together eggs, sugar, oil (or butter), sour cream, lemon juice, lemon zest, and vanilla. The mixture should smell bright and lemony.

Combine the dry ingredients.
In another bowl, stir together flour, baking powder, baking soda, and salt.

Make the batter.
Add the dry ingredients to the wet mixture. Stir gently until just combined. The batter should be thick but smooth.

Fold in zucchini and blueberries.
Stir in the grated zucchini, then gently fold in the blueberries. Stop mixing as soon as everything is evenly distributed.

Bake.
Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, until the top is lightly golden and a toothpick comes out mostly clean.

Make the lemon glaze.
While the bread cools slightly, whisk powdered sugar with fresh lemon juice until smooth and pourable. Start with a little juice and add more slowly.

Glaze the bread.
Pour the glaze over the warm (not hot) loaf so it sinks slightly into the top. Let it set before slicing.

Expert Tips

• Smaller zucchini make a noticeable difference they keep the bread moist without making it soggy.
• Let the bread cool for about 10 minutes before glazing so the lemon glaze absorbs instead of sliding off.
• Toss blueberries in a light dusting of flour to keep them evenly spread through the loaf.
• Don’t overmix once the flour goes in; stopping early keeps the crumb soft and tender.
• Slice with a serrated knife once fully cooled for clean, bakery-style slices.

Storage & Make-Ahead

Once the glaze has set, store the bread in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days — it stays surprisingly soft thanks to the zucchini and sour cream.

To reheat, warm individual slices for about 10 seconds in the microwave. Avoid overheating, or the glaze can melt too much. You can also freeze unglazed bread tightly wrapped and add fresh glaze after thawing.

What to Serve With

This lemon blueberry zucchini bread is perfect with coffee or tea for breakfast or an afternoon break. It pairs well with scrambled eggs or a yogurt bowl if you want something more filling.

It’s also a lovely addition to brunch spreads, casual get-togethers, or spring and summer gatherings where lighter, citrusy desserts shine.

FAQs

Can I make this gluten free?
Yes, a 1:1 gluten-free baking flour works well without other changes.

Can I skip the glaze?
You can, but the lemon glaze really enhances the flavor and moisture.

Can I freeze glazed bread?
It’s better to freeze the loaf without glaze and add it fresh after thawing.

Is this bread very sweet?
It’s lightly sweet with a bright lemon finish, not overpowering.