Moist Lemon Blueberry Zucchini Bread with bright lemon glaze and juicy blueberries. Perfect blueberry quick bread for brunch or dessert.

Scale

3 large eggs

2 cups granulated sugar

1 cup vegetable or canola oil

2 cups grated zucchini

2 tsp vanilla extract

Zest of 1 large lemon

3 cups all-purpose flour

1 tsp salt

1/4 tsp baking soda

1 cup fresh or frozen blueberries

Zest and juice of 1 large lemon (for glaze)

2 tbsp melted butter

3 cups powdered sugar

1. Whisk eggs, sugar, oil, zucchini, vanilla, and lemon zest.

2. Whisk flour, salt, and baking soda separately.

3. Combine wet and dry ingredients gently.

4. Fold in blueberries.

5. Divide into greased loaf pans.

6. Bake at 350°F for 50–60 minutes.

7. Cool briefly, then remove from pans.

8. Whisk glaze ingredients.

9. Pour glaze over cooled loaves and serve.

Do not overmix batter.

Do not cool bread completely in pan.

Add extra powdered sugar for thicker glaze.