Moist, tangy, and sweet, this Lemon and Blueberry Zucchini Bread with Lemon Icing produces a flavorful quick bread! Top with lemon icing and you've got a delicious, lemony treat!
Lemon Blueberry Zucchini Bread is a delightful and refreshing twist on the classic zucchini bread. Bursting with the vibrant flavors of lemon and blueberry, this bread is a perfect balance of tartness and sweetness.
The bread features a moist and tender crumb, thanks to the addition of grated zucchini. This not only adds moisture but also imparts a subtle earthy flavor, creating a unique and delicious combination.
Ingredients to Gather
This recipe is full of Summer zesty flavors! Lemons, blueberries, and zucchini combine to make this delicious and flavorful treat!
Zucchini- I used one large zucchini, but you want approximately 1 ½ cups of shredded zucchini. You can either grate the zucchini, or I threw it in a food processor and let the food processor do that hard work. If you use a food processor, make sure to drain the zucchini first because it does produce a lot of liquid.
Blueberries- In the Summer, we pick our own blueberries at farms and even in the woods in Maine. They are so delicious! Wild blueberries are much smaller than your conventional blueberries, but they would still work well here.
Lemons- You will use the zest of two lemons to put into the bread, and then the juice will be used to make the icing.
Step By Step Instructions
Making the Lemon Icing
After 1 hour, insert a toothpick into the bread. If it comes out clean, the bread is done. If there is still batter that comes out of the bread, put it back in the oven for another 5 minutes. Continue doing this until the bread is done.
When the bread is cooked, carefully take it out of the loaf pan and onto a wire rack. Allow the bread to cool for a half hour before drizzling the icing. Drizzle the lemon icing over the bread. The hotter the bread is the faster the icing with melt, so wait until the bread is cool to add the icing.
To make the icing, take 1 cup of powdered sugar and place it in a bowl. Juice one of the zested lemons into the powdered sugar. Mix the icing well and check the thickness. If you want it to be a little thinner, add more lemon juice. If you find it is too thin, add more powdered sugar.
Questions about this recipe?
- These would make amazing muffins! You don't have to do anything different except instead of preparing a loaf pan, prepare a muffin tin!
- Leave out the lemon if you aren't a lemon fan. You can leave out the zest and to make the icing, use milk instead with a splash of vanilla extract.
- This loaf is amazing plain too. Leave out the lemon and blueberries for a delicious plain zucchini bread. The icing can be powdered sugar with a splash of vanilla and 1 tablespoon of milk.
You can freeze this bread for up to 3 months, or more! Don't add the icing if you want to freeze it and add the icing once it is defrosted. It will keep in an air tight container for up to 5 days.
Definitely! Frozen blueberries would be perfect in this recipe.
Other Recipes to Try!
Did you give this Lemon and Blueberry Zucchini Bread with Lemon Icing a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and share this recipe on Pinterest! And don't forget to check out some other drool worthy recipes below! Thanks for sharing this journey with me and enjoy these delicious recipes!
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Lemon and Blueberry Zucchini Bread with Lemon Icing
- 1 Large Zucchini or 2 Medium Zucchini about 1 ½ cups *see notes
- 2 cups All purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 2 Eggs Large
- 1 cup Sugar
- ½ cup Oil Neutral such as vegetable or safflower
- 1 teaspoon Vanilla
- 1 cup Blueberries Fresh or Frozen
- 2 Lemons Zested
- 1 cup Powdered Sugar
- 1 Lemon Juiced *See Notes
- Preheat the oven to 375 degrees.
- Grate the zucchini and set it aside. *See notes
- Add the flour, salt, and baking powder to a small bowl and mix to combine. Set that aside.
- In a medium bowl, add the eggs, sugar, and oil. Mix with a whisk to combine.
- Zest the lemons into the egg and sugar mixture. Add the vanilla and mix to combine.
- Add the grated and drained zucchini to the wet ingredients and mix well to combine.
- Add the dry ingredients to the wet ingredients and gently mix everything to combine. Do not overmix. It's ok if there are some lumps left in the batter.
- Add the blueberries to the batter and mix gently to combine the blueberries into the batter.
- Spray a loaf pan with cooking spray and add the batter to the prepared loaf pan.
- Bake the bread for 1 hour. After one hour, check for doneness by inserting a toothpick into the middle of the bread. If it comes out clean, take the loaf out of the oven. If there is still some batter left on the bread, continue baking for another 5 minutes. Repeat this process until the toothpick comes out clean.
- When the bread is done, carefully take it out of the loaf pan and place it on a wire rack to cool while you make the lemon icing.
To make the lemon icing
- In a bowl, add the powdered sugar.
- Juice one lemon into the bowl with the powdered sugar and mix well. If the icing is too thick, add more lemon juice. If it is too thin, add more powdered sugar. The icing should be thin enough to drizzle, but not too thin that is melts into the bread. I found that the juice of one lemon was a perfect thickness.
- Once the bread has cooled for at least a half hour, drizzle the lemon icing over the bread. Enjoy!
- To grate the zucchini, use a box grater or cut the zucchini into chunks and add it to a food processor. Pulse the zucchini until it is completely grated and then add the zucchini to a mesh strainer. Press the zucchini into a mesh strainer to get rid of as much liquid as possible.
- Zest the lemon into the bread and reserve the lemons to juice into the icing.
- When making the icing, start with adding the juice of one lemon. If you want a thinner icing, add the juice of the second lemon. To make the icing thicker, add more powdered sugar.