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Moist Blueberry Zucchini Bread Recipe with Easy Zesty Lemon Glaze

blueberry zucchini bread - featured image
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A moist, tender zucchini bread bursting with juicy blueberries and topped with a bright, tangy lemon glaze. Perfect for brunch, snacks, or sharing with friends.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 150 g) grated zucchini, squeezed dry
  • 1 cup (150 g) fresh or frozen blueberries
  • For the Zesty Lemon Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1–2 teaspoons milk or water (optional, to adjust consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper if desired.
  2. Grate the zucchini using a fine 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, beat granulated sugar, brown sugar, eggs, and oil until smooth and slightly thickened (2-3 minutes). Stir in vanilla extract.
  5. Fold grated zucchini into the wet mixture. Gently fold in blueberries, being careful not to crush them.
  6. Slowly add the dry flour mixture to the wet ingredients, folding with a spatula just until combined. Do not overmix.
  7. Pour batter into prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack and cool for another 20 minutes.
  10. To make the lemon glaze, whisk powdered sugar, lemon juice, and lemon zest in a small bowl. Add milk or water a little at a time until glaze is thick but pourable.
  11. Drizzle the lemon glaze over the cooled bread and let set for at least 15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid gummy bread. Fold blueberries gently to keep them intact. Avoid overmixing batter to prevent dense bread. Adjust glaze consistency slowly with milk or water. Baking times may vary; start checking at 50 minutes. Cover with foil if top browns too quickly.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, moist zucchini bread, easy zucchini bread, summer baking, quick bread, healthy snack

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