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Moist Lemon Blueberry Zucchini Bread Recipe

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This moist lemon blueberry zucchini bread is the perfect balance of bright citrus, sweet berries, and tender crumb. Easy to make with simple ingredients, it’s great for breakfast or dessert.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60g) Greek yogurt (plain or vanilla)
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup grated zucchini (about 1 medium), squeezed dry
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper sling.
  2. Grate zucchini using large holes of a box grater. Place in a clean kitchen towel and squeeze out as much liquid as possible.
  3. In a small bowl, toss blueberries with 1 tablespoon flour. Set aside.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. In a large bowl, whisk eggs and sugar until light and slightly thickened, about 1 minute. Add oil, yogurt, vanilla, lemon zest, and lemon juice; whisk until smooth.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  7. Fold in squeezed-dry zucchini and floured blueberries until evenly distributed.
  8. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly after 40 minutes.
  9. Cool in pan on a wire rack for 15 minutes, then lift out using parchment sling and cool completely on rack.
  10. For glaze: whisk together powdered sugar, 2-3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth and pourable.
  11. Drizzle glaze over cooled bread. Let set for 10 minutes before slicing.

Notes

Squeeze zucchini dry to avoid soggy bread. Use room temperature eggs for better emulsification. Do not overmix batter. Toss blueberries in flour to prevent sinking. Check doneness at 50 minutes. Glaze only when bread is completely cool.

Nutrition

Keywords: lemon blueberry zucchini bread, moist zucchini bread, quick bread, lemon blueberry bread, zucchini bread with glaze

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