Recipes: Bread

Oregon Blueberry and Zucchini Quick Bread with Lemon Glaze

Blueberry Zucchini Bread is so moist and bursting fresh blueberries. This is an easy one-bowl recipe that is a great way to use up fresh zucchini. Plus, it’s freezer-friendly and a fun new way to make quick bread.


  • For Bread:

    • 2 Eggs

    • ½ c. Vegetable Oil
    • ½ T. Vanilla Extract
    • 1 c. White Sugar
    • 1 c. Zucchini, shredded
    • 1 ½ c. All Purpose Flour
    • ½ tsp. Salt
    • ¼ tsp. Baking Soda
    • 1 tsp. Baking Powder
    • 1 c. Fresh Blueberries

  • For blueberry Lemon Glaze:

    • ½ c. Powdered Sugar
    • ½ T. Lemon Juice
    • ½ T. Heavy Cream


  • Pre-heat oven to 350 degrees, butter a 4x8 loaf pan or muffin tin. In a large bowl with an electric mixer, mix together eggs, oil, vanilla and sugar until fluffy. Squeeze out excess moisture from zucchini in paper towels, fold in zucchini. Mix together all dry ingredients and mix into wet ingredients. Fold in blueberries, do not overmix.  Pour into greased loaf pan. Bake for 50 minutes to 1 hour or until toothpick comes out clean.

  • To make the glaze,

    Mix together ingredients, pour over cooled loaf to glaze.