Glazed Lemon Blueberry Zucchini Bread Recipe

Glazed Lemon Blueberry Zucchini Bread

Your taste buds are going to sing for joy when they get a taste of this Glazed Lemon Zucchini Bread with Blueberries recipe. The zucchini are ripening at a fast pace around here but that’s ok, whatever I can’t use I shred and  freeze.






  • 2 cups cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 cup coconut oil
  • 1 1/3 cups of sugar
  • 1 lemon – juiced
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
  • 1 cup fresh blueberries


  • 1 1/2 cup confectioners sugar
  • juice of 1 lemon
  • 1 Tablespoon milk


  1. Mix the flour, salt, and baking powder in a medium bowl and set it aside.
  2. In a mixing bowl, beat the eggs, then add the sugar and oil and mix well until smoothly blended.
  3. Add lemon juice, buttermilk, and lemon zest to the mixture and blend it well.Glazed Lemon Blueberry Zucchini Bread 3
  4. Add zucchini and mix.Glazed Lemon Blueberry Zucchini Bread 4
  5. Add dry ingredients mixture to the wet ingredients and blend well.
  6. Gently fold in blueberries.
  7. Poured into a greased (I used Pam w/flour spray) 9×5 loaf pan.
  8. Bake at 350º in a pre heated oven for 50-60 minutes or until toothpick test comes out clean.Glazed Lemon Blueberry Zucchini Bread 2
  9. While the bread is warming mixing all your glaze ingredients until it looks like loose icing.
  10. Remove the bread from the pan and spoon the glaze over the bread.  Let the bread cool and the glaze set up before cutting.
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