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Moist Blueberry Zucchini Bread Recipe with Easy Tangy Lemon Glaze

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A moist and flavorful zucchini bread bursting with fresh blueberries and topped with a tangy lemon glaze. Perfect for breakfast, snacks, or brunch with a balance of sweet and bright flavors.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup granulated sugar (200 g)
  • ½ cup vegetable oil (120 ml) or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup fresh blueberries (150 g)
  • 1 cup powdered sugar (120 g), sifted
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon milk or water (adjust for desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan with butter or non-stick spray. Line it with parchment paper if desired.
  2. Grate the zucchini using a box grater. Place in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, whisk sugar and oil until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in grated zucchini and fresh blueberries gently to avoid bursting berries.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, checking doneness with a toothpick (should come out clean or with a few moist crumbs). Tent with foil if top browns too fast.
  9. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk powdered sugar, lemon juice, lemon zest, and milk or water until drizzle consistency is reached.
  11. Spoon lemon glaze over cooled loaf and let set for 10-15 minutes before slicing.

Notes

Squeeze zucchini dry to prevent sogginess. Use frozen blueberries tossed in flour to prevent sinking. Apply lemon glaze only after bread is fully cooled. Adjust baking time if using glass pan by lowering temperature by 25°F. Avoid overmixing batter to keep bread tender.

Nutrition

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

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