Lemon Blueberry Zucchini Bread ~ easy, moist, blueberry packed quick bread, made with shredded zucchini and yogurt, drizzled with lemony glaze.
Print Recipe
3.8 from 5 votes

Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread is a simple quick bread packed with fresh blueberries, shredded zucchini and plain Greek yogurt to keep it moist. A light lemony glazes finishes the bread.
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy lemon blueberry bread
Servings: 6


  • 1 1/4 cup flour + 3 tablespoons divided
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ cup plain Greek yogurt
  • 1 egg
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • teaspoon vanilla extract
  • 1 cup shredded zucchini drained
  • cup vegetable oil
  • 1 cup fresh blueberries


  • 1/2 cup powdered sugar
  • tablespoons lemon juice
  • ½ teaspoon vanilla
  • Pinch salt
  • 1-2 tablespoons milk


  • Preheat the oven to 350° and grease a loaf pan.
  • Grate the zucchini using a box grater on one of the smaller holes,  then drain the zucchini in a clean dish towel squeezing out any excess water.
  • In a medium bowl, whisk 1 cup of the flour, sugar and baking powder together.
  • Add the yogurt, egg, lemon zest and juice, vanilla, (drained) zucchini and vegetable oil, stirring to combine.
  • In a separate bowl, toss blueberries in the remaining 1/4 cup of flour and once they’re coated, add the berries and flour to the batter, gently folding in without overmixing.
  • Pour the batter into the prepared loaf pan and bake 55 minutes then tent the loaf pan with aluminum foil and continue baking 12-15 more minutes until a toothpick inserted in the center comes out clean.
  • Whisk the glaze ingredients together to the desired consistency and once the bread has completely cooled, drizzle it over the top. NOTE: use as much or as little of the glaze as you'd like.