Print

Moist Blueberry Zucchini Bread with Bright Lemon Glaze

A slice of moist blueberry zucchini bread topped with a thick white glaze and fresh blueberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get a moist, tender loaf packed with fresh blueberries and hidden zucchini. This simple, one-bowl recipe includes a bright lemon glaze, making it perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1 cup fresh or frozen blueberries, tossed in 1 tablespoon flour
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Add the granulated sugar to the dry ingredients and mix briefly.
  4. In a separate medium bowl, whisk together the oil, eggs, vanilla extract, lemon zest, and lemon juice until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  6. Gently fold in the squeezed, grated zucchini.
  7. Fold in the flour-coated blueberries until they are evenly distributed throughout the batter.
  8. Pour the batter into your prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  12. Drizzle the lemon glaze over the cooled bread before slicing and serving.

Notes

  • Squeeze the grated zucchini firmly using a clean kitchen towel or paper towels to remove excess moisture. This prevents a soggy loaf.
  • Tossing the blueberries in a small amount of flour before adding them to the batter helps keep them suspended throughout the bread instead of sinking to the bottom.
  • If you use frozen blueberries, do not thaw them before adding them to the batter.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://cookerycommand.com/blueberry-zucchini-bread-moist-lemon-glaze/