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Moist Blueberry Lemon Zucchini Bread Recipe with Easy Zesty Glaze

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A moist and tender zucchini bread bursting with fresh blueberries and bright lemon flavor, topped with a zesty lemon glaze. Perfect for spring and summer, this quick bread is a comforting treat that celebrates seasonal produce.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (240g) grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup (150g) fresh blueberries (frozen can be used, do not thaw)
  • Zest of 1 large lemon
  • 2 tablespoons lemon juice (freshly squeezed)
  • For the Zesty Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or oil and line it with parchment paper, leaving an overhang for easy removal.
  2. Grate about 1 cup (240g) of zucchini using a fine grater. Place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using. Set aside.
  4. In a separate bowl, beat the eggs with granulated sugar and brown sugar until slightly thickened. Whisk in the oil, vanilla extract, lemon zest, and lemon juice until smooth.
  5. Gently stir the grated zucchini into the wet ingredients. Then fold in the blueberries carefully to avoid breaking them.
  6. Pour the wet mixture into the dry ingredients bowl. Fold everything together with a spatula until just combined; do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
  9. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the glaze by whisking together powdered sugar, lemon juice, lemon zest, and a pinch of salt. Adjust thickness as needed.
  11. Drizzle the glaze over the cooled bread and let it set for 15-20 minutes before slicing.

Notes

Squeeze the grated zucchini dry to avoid soggy bread. Fold blueberries gently to prevent color streaks. Toss blueberries in a tablespoon of flour before folding to prevent sinking. Adjust glaze thickness by adding more lemon juice or powdered sugar. The bread freezes well unglazed; add glaze after thawing.

Nutrition

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

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