Moist Blueberry Zucchini Bread with Lemon Glaze Recipe

There’s something uniquely comforting about the aroma of freshly baked bread wafting through a kitchen. It signals nourishment, hominess, and a little slice of everyday indulgence. But when that bread is packed with juicy blueberries, flecks of fresh zucchini, and finished with a tangy-sweet lemon glaze, it becomes something more than comforting—it becomes unforgettable. This is Moist Blueberry Zucchini Bread with a Lemon Glaze: a celebration of summer harvest, vibrant flavor, and everyday baking magic.

At first glance, zucchini and blueberries might seem like unlikely companions. One’s a humble garden vegetable, often relegated to savory dishes or disguised in baked goods; the other, a jewel-like berry bursting with bright sweetness. But together? They create a balance that’s nothing short of perfect. The zucchini brings moisture, body, and subtle earthiness to the bread—no green flavor, just a delicate texture that melts in your mouth. The blueberries burst with juicy freshness, dotting each slice with color and flavor. And then there’s the lemon glaze—a zingy drizzle that lifts everything up and ties it all together with a pop of citrus.

This isn’t your average quick bread. It’s not dry or overly dense. Instead, it’s soft, tender, and incredibly moist without being heavy. Each slice holds together beautifully, making it just as suitable for breakfast with coffee as it is for an afternoon snack or even a light dessert. Whether you serve it plain or with a smear of butter, toasted or straight from the fridge, this bread delivers comfort with every bite.

The roots of zucchini bread run deep in American home baking. Originally popularized during the Great Depression and resurging in the 1960s and 70s when home gardening gained traction, it became a favorite way to use up a bounty of summer squash. Blueberries, on the other hand, have long been a staple in muffins, pies, and cakes—prized for their short growing season and bright, fruity tang. Marrying the two, and then elevating the entire loaf with a tangy lemon glaze, creates something timeless yet fresh, rustic yet refined.

In this in-depth recipe article, we’ll walk you through everything you need to create the perfect blueberry zucchini bread. You’ll learn:

• How to prep zucchini so it disappears into the crumb without watering it down

• What kind of blueberries work best (fresh vs. frozen)

• How to avoid a soggy center or gummy texture

• The key to achieving that tender, bakery-style rise

• How to make and apply the perfect lemon glaze for maximum impact

Whether you’re a seasoned home baker looking to add a new staple to your rotation or a beginner eager for a foolproof, rewarding bake, this guide is for you. We’ll also explore optional additions (think walnuts, lemon zest, even a cinnamon swirl), substitution tips for gluten-free or vegan versions, storage instructions, and ideas for gifting, freezing, and repurposing leftovers.

So roll up your sleeves, preheat your oven, and grab those extra zucchinis from the garden or farmer’s market haul. It’s time to transform simple ingredients into something truly extraordinary—a moist, golden loaf that celebrates the very best of seasonal baking.

Part 1: Equipment You’ll Need

Before you begin, gather these essential tools to make the process smooth and enjoyable:

Essential Equipment:

• Two large mixing bowls

• One medium mixing bowl (for the glaze)

• Box grater (for the zucchini)

• Whisk and rubber spatula

• Measuring cups and spoons

• 9×5-inch loaf pan (or two 8×4-inch pans)

• Parchment paper (optional, for lining)

• Cooling rack

• Microplane zester (for lemon zest)

• Citrus juicer (for fresh lemon juice)

Part 2: Ingredients List

This recipe makes one large loaf or two smaller loaves.

For the Blueberry Zucchini Bread:

• 1 ½ cups shredded zucchini (about 1 medium zucchini)

• 1 cup granulated sugar

• 1/2 cup light brown sugar (packed)

• 2 large eggs, room temperature

• 1/2 cup neutral oil (canola, vegetable, or light olive oil)

• 1/4 cup unsweetened applesauce (for extra moisture)

• 1 tsp vanilla extract

• 1 ¾ cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• Zest of 1 lemon

• 1 cup fresh blueberries (or frozen, unthawed and tossed in flour)

For the Lemon Glaze:

• 1 cup powdered sugar, sifted

• 2–3 tbsp fresh lemon juice

• Zest of 1 lemon (optional, for added flavor)

• 1–2 tsp milk or cream, if needed to thin

Part 3: Step-by-Step Instructions

Step 1: Preheat Oven & Prep Pan

• Preheat your oven to 350°F (175°C).

• Lightly grease a 9×5-inch loaf pan or line with parchment paper, allowing a 1-inch overhang for easy lifting.

• If using two 8×4-inch pans, reduce bake time slightly (see below).

Step 2: Prepare the Zucchini

• Wash the zucchini, leave the skin on, and grate it using the large holes of a box grater.

• Place the shredded zucchini in a fine mesh strainer or cheesecloth and lightly squeeze out excess moisture.

  • You want it slightly damp, not dripping wet.

• Measure 1 ½ cups packed, after draining.

Don’t over-drain! The moisture is key for a tender, soft crumb.

Step 3: Mix the Wet Ingredients

• In a large mixing bowl, whisk together:

  • 1 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 2 eggs

  • 1/2 cup oil

  • 1/4 cup applesauce

  • 1 tsp vanilla extract

• Whisk until smooth, about 1 minute.

• Stir in lemon zest and shredded zucchini.

Step 4: Combine Dry Ingredients

• In another bowl, whisk together:

  • 1 ¾ cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon

• Whisk until evenly blended.

Step 5: Mix the Batter

• Add the dry ingredients to the wet mixture.

• Use a rubber spatula to gently fold the ingredients together just until combined. Don’t overmix—it should look thick and slightly lumpy.

Step 6: Add the Blueberries

• Toss blueberries with 1 tsp of flour (this prevents sinking).

• Gently fold the blueberries into the batter with minimal stirring to avoid bleeding.

  • If using frozen blueberries, do not thaw—fold in directly from the freezer.

Step 7: Pour and Bake

• Pour the batter into the prepared loaf pan.

• Smooth the top with a spatula.

• Bake in the center rack for 55–65 minutes (for 9×5 pan), or 45–55 minutes for 8×4 pans.

Check for doneness: Insert a toothpick into the center. It should come out with a few moist crumbs, not raw batter.

• If top browns too quickly, tent loosely with foil halfway through.

Step 8: Cool the Bread

• Remove the loaf from the oven and let it cool in the pan for 15–20 minutes.

• Then lift or gently turn out the bread onto a cooling rack.

• Let cool completely before glazing.

Part 4: Make the Lemon Glaze

Step 9: Mix the Glaze

• In a bowl, combine:

  • 1 cup powdered sugar (sifted for smoothness)

  • 2 tbsp fresh lemon juice

  • Add lemon zest if desired

• Whisk until smooth. If too thick, add 1 tsp milk or more lemon juice.

• You want a thick but pourable consistency that will drizzle and set.

Step 10: Glaze the Bread

• Once the bread is fully cooled, drizzle glaze generously over the top using a spoon or small whisk.

• Let it sit at room temperature for 15–30 minutes to allow the glaze to firm up.

Step 11: Slice and Serve

• Slice with a serrated knife.

• Serve on its own, or pair with:

  • A cup of tea or iced coffee

  • A dollop of whipped cream

  • Lightly toasted with butter

This bread is even better the next day after the flavors settle and the glaze soaks in slightly.