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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

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5 from 1 review

  • Author: Naomi
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 + servings 1x


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!


Units Scale


  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 glazing.
  8. 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.
  9. Storage: Store in the refrigerator for 3-4 days.


  • 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
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