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Moist Blueberry Zucchini Bread Recipe with Easy Zesty Lemon Glaze

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A moist and flavorful zucchini bread studded with fresh blueberries and topped with a zesty lemon glaze. Perfect for brunch, snacks, or dessert, this bread balances sweetness with a fresh citrus pop.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. Toss blueberries with 1 tablespoon flour to prevent sinking during baking.
  5. In a separate bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and creamy.
  6. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; do not overmix.
  7. Fold in the grated zucchini and floured blueberries carefully.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. While the bread cools, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth. Adjust milk for desired consistency.
  12. Drizzle the lemon glaze evenly over the cooled bread and let it set for 10-15 minutes before slicing.

Notes

Do not overmix the batter to keep the bread tender. Squeeze excess moisture from zucchini to avoid sogginess. Toss blueberries in flour before folding to prevent sinking. Use room temperature eggs for better mixing. Check oven temperature and start checking bread doneness at 50 minutes. Cool bread completely before glazing for best results. Glaze can be applied while bread is slightly warm but will soak in more.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, moist bread, quick bread, zucchini recipe, blueberry recipe, lemon zest, easy bread, healthy bread

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