Moist Blueberry Zucchini Bread with Tangy Lemon Glaze
A moist and tender zucchini bread studded with fresh blueberries and topped with a tangy lemon glaze. Perfect for slow mornings or sharing at brunch, this bread combines subtle sweetness with a bright lemon finish.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil (can substitute with melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
- 1 cup (150g) fresh blueberries, tossed lightly in flour
- 2 tablespoons fresh lemon juice
- 1 cup (120g) powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly or line it with parchment paper.
- Grate the zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- In a separate bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened.
- Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
- Toss the blueberries in a tablespoon of flour, then fold them along with the zucchini into the batter gently.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled bread.
Notes
Drain zucchini well to avoid soggy bread. Toss blueberries in flour to prevent sinking. Avoid overmixing to keep bread tender. Tent with foil if top browns too quickly. Use room temperature eggs and oil for best results.
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 220
- Sugar: 18
- Fat: 9
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: blueberry zucchini bread, lemon glaze, moist bread, quick bread, easy baking, zucchini recipe, blueberry recipe, breakfast bread