This post contains affiliate links.
This Lemon-Blueberry-Zucchini Bread with Lemon Glaze is everything you will want in a baked bread – a crisp outside, soft inside and loaded with blueberries, zucchini and tons of fresh lemon! It is perfect for spring or summer!
Recipe Features:
- Great texture
- Soft/moist center
- Loads of blueberries because why not?!?
- Perfectly lemony
- Pretty healthy
- Bonus: This bread is gluten-free, dairy-free and refined-sugar free as well
This bread is unbelievable and the flavors are spot on! My overall goal was to highlight 4 main ingredients: blueberries, zucchini, fresh lemon and So Delicious Yogurt. I wanted each component to shine through without overpowering one another, and that’s exactly what I was able to accomplish. In every bite, you notice the light taste of zucchini, zippy blueberries, pops of fresh lemon, the soft inside, which comes from the yogurt, and the crisp outer crust. It is everything!!!
My niece, Rylee, said, “This is my number one favorite thing!” My husband couldn’t get enough of it either – he is obsessed with the texture. Both of them had 4 + pieces in just one round. And to be honest, my whole family loves it. Give it a try and you will see why. 😉
Ingredient Notes For This Lemon-Blueberry-Zucchini Bread with Lemon Glaze:
- Eggs – Make sure they are at room temperature. This will lend to more even baking.
- Tip – Add them to a bowl of warm water and let them sit for about 5 minutes.
- Zucchini – Make sure you drain the zucchini once it is grated. Too much moisture will make for a wet bread. FYI: I grate it with a box grater, wrap it in a couple of paper towels and ring it out. I then give it a light fluff with my fingers and gently place it in a two-cup measuring cup. Do not pack it down while measuring.
- Lemon – For this recipe, I use one large lemon (juice and zest) and divide it equally among the batter and the glaze.
- Pan Prep – I like to spray the pan with a non-stick spray and coat it with flour. When I do this, the bottom of my bread bakes and sets up perfectly dry. However, when I don’t coat the pan in flour, the bread tends to be a little wet come the next day. And I do not like that.
You can enjoy this baked goodie with or without the glaze. (My family loves it with the glaze though). It’s the perfect spring or summer dessert, snack, brunch item or tea party treat!
And, for more delicious recipes, please give these a try:
- Easy Peach Apricot Tarts (Dairy Free)
- Summer Fruit Crumble Bars (Gluten-Free & Dairy-Free)
- Honey-Thyme Roasted Strawberry Crostini
- Shortcut Meyer Lemon Bars
FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.
If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!
Print
Lemon-Blueberry-Zucchini Bread with Lemon Glaze
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 + servings
Description
This Lemon-Blueberry-Zucchini Bread with Lemon Glaze is everything you will want in a baked bread – a crisp outside, soft inside and loaded with blueberries, zucchini and tons of fresh lemon! It is perfect for spring or summer!
Ingredients
- Chosen Foods 100% Pure Avocado Oil Spray
- 2 Eggs, at room temperature
- 1/2 cup Chosen Foods 100% Pure Avocado Oil
- 1 1/3 cup Coconut Sugar or 1/2 – 3/4 cup Organic Pure Maple Sugar, like Coombs Family Farms
- 2 tsp Pure Vanilla Extract
- 1 5.3 oz container So Delicious Dairy-Free Coconutmilk Yogurt Alternative, Unsweetened Plain
- 2 cups Zucchini, grated (skin on), water removed
- 2 cups Fresh Blueberries, washed and dried
- 1 large Lemon, divided (will use half for the batter and the other half for the glaze)
- 2 cups Homemade Organic GF Oat Flour, Whole Grain, spooned and leveled (see notes below)
- 1 tsp Salt
- 1 tsp Baking Powder
- LEMON COCONUT BUTTER GLAZE:
- Artisana Organics Raw Coconut Butter, to taste
- 1/2 large Lemon, freshly squeezed juice and zest (equivalent to two tbsp. juice)
- Pure Maple Syrup, to taste
- LEMON ICING:
- 1 cup Powdered Sugar
- 1/2 large Lemon, freshly squeezed juice and zest (equivalent to two tbsp. juice)
Instructions
- Prep the loaf pan: Preheat the oven to 350° F. Spray a 9-inch loaf pan with non-stick cooking spray, and coat the entire surface with a light dusting of oat flour, remove any access. Add a piece of cut parchment paper over the flour. Be sure it is hanging over the two long sides. Set aside.
- Wet ingredients: In a large bowl, beat the eggs, sugar, and avocado oil. Next, add the vanilla and yoghurt and mix until well combined.
- Dry ingredients: In a separate bowl, mix the dry ingredients together. In two or three different increments, stir the dry ingredients into the wet ingredients.
- Veggie and fruit: Next, fold in the zucchini and the zest and juice of half a large lemon. (If the lemon is extremely juicy just don’t us all the juice).
- Fold: Lightly flour the blueberries and then fold them into the batter during the last seven strokes of mixing.
- Bake: Pour the batter into the bread pan. Bake for one hour and 15 minutes, or until a toothpick comes out clean.
- Cool down: Let cool for 30 minutes and then remove from the pan, turning out onto a wire rack. Let cool completely on the rack before glazing.
- Topping (optional): You can eat the bread plain, which is what I do most of the time, or you can glaze it. Option 1.) Use the raw coconut butter OR Option 2.) Use the powdered sugar. *To make the topping, mix the glaze ingredients together. Pour over the warm bread. Once it has set, cut into slices and enjoy.
- Storage: Store in the refrigerator for 3-4 days.
Equipment
Buy Now → Notes
- Eggs: Make sure they are at room temperature. This will lend to more even baking. Just add them to a bowl of warm water and let them sit for about 5 minutes.
- Pan Prep: I like to spray the pan with a non-stick spray and coat it with flour. When I do this, the bottom of my bread bakes and sets up perfectly dry. However, when I don’t coat the pan in flour, the bread tends to be a little wet come the next day.
- Zucchini: Make sure you drain the zucchini once it is grated. Too much moisture will make for a wet bread. FYI: I grate it with a box grater, wrap it in a couple of paper towels and ring it out. I then give it a light fluff with my fingers and gently place it in a two-cup measuring cup. Do not pack it down while measuring.
- Oats: I always buy organic oats, because buying organic ensures that the oats are not sprayed with glyphosate, which is an active ingredient found in Roundup. (Just some food for thought). Here is the brand I buy. Bob’s Red Mill ® Organic Gluten-Free Whole Grain Rolled Oats
- Oat Flour: I make my own oat flour, because I can’t find organic gluten-free oat flour in stores. It is super simple, too. All I do, is add a couple of cups of my store bought oats to my high powered blender and pulse until it turns into flour. From start to finish, it takes about one minute.
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American
NOTE:
- This Wilton 3-Tier Cooling Rack can be found on Amazon.
Baking has always been one of my favorite things! I used to bake various breads often so this recipe appeals to me. It looks so moist. There are college friends who plan to come for lunch this summer and I think this recipe would be perfect!
You’ll definitely love this recipe then! It’s perfectly moist too! It looks way overboard in this picture though, because I left it in the refrigerator overnight and then photographed it the next day. Once you make it, let me know what you think of it.
Oh, my gosh! Two of our favorite things; blueberries and zucchini. Naomi, your photography of the table is delightful, not to mention the completed recipe! I will be trying this bread knowing it will be gobbled up as soon as it comes from the oven.
Thanks so much for sharing your talent!
Awe, Dottie! You are just two sweet to me. Please let me know what you think of the bread once you try it. 😉 I hope you absolutely love it.
I wonder if almond flour would work in this recipe to make it more Paleo… thoughts?
Hi! I would use either oat flour or a blend like this Bob’s Red Mill Paleo Baking Flour which is a combination of almond flour, arrowroot starch, organic coconut flour and tapioca flour. I wouldn’t recommend using just almond flour though because it absorbs a lot of moisture and you may end up needing to use quite a bit more. With the paleo blend you may still need to add more. So start out with two cups and increase it by 1/2 cup until you get a nice consistency. Let me know what you think once you try the bread. However, if you do decide to use just straight almond flour, just be sure to add more and test as you go. I hope this helps!😉
Can you use regular flour?
You could definitely give regular flour a try. I would start with 2 cups first and if you need more then add more. Personally, I find the consistency/the result of baked goods with oat flour to be similar to that of regular flour. Let me know how it goes for you.
Love…absolutely love this bread! I suppose you could do it with or without the glaze, but I like the extra sweetness factor of the glaze. Our loaves never last more than a day.
This makes me so happy! 🙂 I’m glad you enjoy it so much. Thank you for sharing.