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A close up of the texture of the Lemon and blueberry zucchini bread with lemon icing

Lemon and Blueberry Zucchini Bread with Lemon Icing

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!
Prep Time 10 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

  • 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

Lemon Icing

  • 1 cup Powdered Sugar
  • 1 Lemon Juiced *See Notes

Instructions
 

  • 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!

Notes

  • 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.
Keyword Lemon and Blueberry Zucchini Bread, Lemon and Blueberry Zucchini Bread with lemon glaze, Lemon and Blueberry Zucchini Bread with lemon Icing
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