Go Back
Moist lemon blueberry zucchini bread with juicy blueberries, green zucchini flecks, and a light lemon glaze.

Lemon Blueberry Zucchini Bread

Moist lemon blueberry zucchini bread made with fresh shredded zucchini, juicy blueberries, bright lemon zest, and a simple lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • FOR THE BREAD
  • 1 1/2 cups finely shredded zucchini lightly squeezed
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour
  • 1 tablespoon all-purpose flour for coating blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup neutral oil
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 1/2 tablespoons finely grated fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • FOR THE LEMON GLAZE
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice plus more as needed

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
  2. Finely shred the zucchini using a box grater.
  3. Place the zucchini in a clean kitchen towel and gently squeeze out some excess moisture. Measure 1 1/2 cups.
  4. Rinse and thoroughly dry the blueberries.
  5. Toss the blueberries gently with 1 tablespoon flour. Reserve a small handful for the top.
  6. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  7. In a large bowl, whisk the eggs and granulated sugar until smooth.
  8. Whisk in the neutral oil.
  9. Add the Greek yogurt or sour cream and whisk until combined.
  10. Stir in the lemon zest, lemon juice, and vanilla extract.
  11. Fold in the shredded zucchini.
  12. Add the dry ingredients and gently fold until just combined.
  13. Fold in the flour-coated blueberries, being careful not to crush them.
  14. Transfer the batter to the prepared loaf pan and spread it evenly.
  15. Scatter the reserved blueberries over the top.
  16. Bake for 55–65 minutes, or until the loaf is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  17. If the top browns too quickly, loosely cover with aluminum foil during the final 10–15 minutes.
  18. Cool in the pan for 15 minutes.
  19. Lift the loaf from the pan and transfer it to a wire rack. Cool completely.
  20. To make the glaze, whisk the powdered sugar and fresh lemon juice until smooth.
  21. Drizzle the glaze over the completely cooled loaf.
  22. Allow the glaze to set for 15–20 minutes before slicing and serving.

Notes

Measure the zucchini after lightly squeezing out excess moisture.
Do not completely dry the zucchini because some moisture is needed to keep the bread tender.
Dry fresh blueberries thoroughly before adding them to the batter.
Tossing the blueberries with a small amount of flour can help keep them suspended throughout the loaf.
Frozen blueberries may be used directly from the freezer. Do not thaw them first.
Use fresh lemon zest for the strongest lemon flavor.
Do not overmix the batter after adding the flour.
If the loaf begins browning too quickly, loosely tent it with foil.
Cool the bread completely before adding the glaze.
For freezing, freeze the bread unglazed for up to 2 months.