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Moist Blueberry Zucchini Bread Recipe with Easy Zesty Lemon Glaze

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A quick and easy zucchini bread packed with juicy blueberries and topped with a tangy lemon glaze. Perfect for last-minute baking, this moist and tender bread is a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 150g) shredded zucchini, squeezed dry
  • 1 cup (150g) fresh blueberries
  • For the Zesty Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Shred zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate medium bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly fluffy, about 2 minutes.
  5. Fold the drained shredded zucchini into the wet mixture.
  6. Slowly fold the dry ingredients into the wet batter until just combined; do not overmix.
  7. Gently fold in the blueberries, tossing them in a tablespoon of flour beforehand to prevent sinking.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check around 50 minutes to avoid overbaking.
  10. Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
  12. Drizzle lemon glaze evenly over the cooled bread and allow to set for about 15 minutes before slicing.

Notes

Do not overmix the batter to avoid tough bread. Squeeze zucchini dry to prevent sogginess. Toss blueberries in flour before folding to prevent sinking. Tent bread with foil if browning too fast. Wait until bread is completely cool before glazing to avoid melting the glaze.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, quick bread, moist zucchini bread, easy baking, blueberry bread, zucchini recipes, lemon glaze bread

Find it online: https://yumbelle.com/moist-blueberry-zucchini-bread-recipe-with-easy-zesty-lemon-glaze/