Lemon-Blueberry-Zucchini Bread with Lemon Glaze

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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!

Lemon Blueberry Zucchini Bread with Lemon Glaze sitting on a marble cutting board and surrounded by baby's breath and blueberries.

Recipe Features:

  • Great texture
  • Soft/moist center
  • Loads of blueberries because why not?!?
  • Perfectly lemony
  • Pretty healthy
  • Bonus: This bread is gluten-free and dairy-free 
Lemon Blueberry Zucchini Bread with Lemon Glaze on parchment paper and topped with fresh blueberries and baby’s breath.

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. 😉

Lemon Blueberry Zucchini Bread topped with a pile of fresh blueberries.

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.
Lemon Blueberry Zucchini Bread sitting on a marble cutting board with a slice cut from it.

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!

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Lemon Blueberry Zucchini Bread sitting on a marble cutting board with a slice cut from it.

Lemon-Blueberry-Zucchini Bread with Lemon Glaze


  • Author: Naomi
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 + people 1x

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

Units Scale

Instructions

  1. 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.
  2. Wet ingredients: In a large bowl, beat the eggs, sugar, and avocado oil. Next, add the vanilla and yoghurt and mix until well combined.
  3. 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.
  4. 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).
  5. Fold: Lightly flour the blueberries and then fold them into the batter during the last seven strokes of mixing.
  6. Bake: Pour the batter into the bread pan. Bake for one hour and 15 minutes, or until a toothpick comes out clean.
  7. 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 frosting.
  8. Lemon glaze: To make the glaze, mix together powdered sugar, and the zest and juice of the other half of the lemon. Pour the glaze over the bread. Once it has set, cut into slices and enjoy.
  9. Storage: Store in the refrigerator for 3-4 days.
  • Category: Breakfast, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Keywords: Blueberry, Breakfast, Dairy-Free Recipes, Dessert, Easy Dessert Recipes, Easy Snack Recipes, Fruit, Gluten-Free Recipes, Lemon, Zucchini Recipes

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Lemon-Blueberry-Zucchini Bread with Lemon GlazeLemon-Blueberry-Zucchini Bread with Lemon GlazeLemon-Blueberry-Zucchini Bread with Lemon GlazeLemon-Blueberry-Zucchini Bread with Lemon Glaze

2 Comments

  1. 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!

    1. 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.

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