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Moist Lemon Blueberry Zucchini Bread Recipe with Easy Zesty Glaze

lemon blueberry zucchini bread - featured image
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A bright and fresh zucchini bread with tart lemon, sweet blueberries, and a moist texture, topped with a zesty lemon glaze. Perfect for brunch, coffee dates, or a weekend treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded fresh zucchini (about 1 medium zucchini), lightly squeezed to remove excess water
  • 1 cup (150g) fresh blueberries
  • Zest from 2 medium lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup (120g) powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Shred about 1 ½ cups (about 1 medium zucchini) using a grater. Place the shreds in a clean kitchen towel and squeeze out some moisture.
  3. In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. In another bowl, whisk ¾ cup (150g) granulated sugar with ⅓ cup (80ml) vegetable oil until smooth. Add 2 large eggs, one at a time, beating after each addition. Stir in 1 teaspoon vanilla extract, lemon zest from 2 lemons, and 2 tablespoons freshly squeezed lemon juice.
  5. Pour wet ingredients into the dry ingredients. Stir gently with a spatula just until combined; do not overmix.
  6. Fold in the shredded zucchini and 1 cup (150g) fresh blueberries carefully to keep the berries whole and evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk 1 cup (120g) powdered sugar with 2 tablespoons lemon juice until smooth and pourable. Adjust consistency if needed.
  11. Drizzle the lemon glaze over the cooled bread and let it set for about 10 minutes before slicing.

Notes

Do not overmix the batter to avoid dense bread. Squeeze excess moisture from zucchini to prevent sogginess. Fold blueberries gently to keep them whole. Toss blueberries in flour before folding to prevent sinking. Cool bread completely before glazing to avoid melting the glaze.

Nutrition

Keywords: lemon blueberry zucchini bread, zucchini bread, lemon glaze, moist zucchini bread, blueberry bread, easy zucchini bread, lemon dessert, quick bread

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