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Moist Blueberry Lemon Zucchini Bread with Glaze

moist blueberry lemon zucchini bread - featured image
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A tender and moist quick bread featuring shredded zucchini, fresh blueberries, and bright lemon flavor, topped with a lightly sweetened cream cheese glaze.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 cups grated zucchini (about 1 medium zucchini), packed
  • 1 cup (150 g) fresh blueberries, washed and patted dry
  • Zest of 2 lemons
  • 1/4 cup (60 ml) fresh lemon juice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons cream cheese, softened (optional)

Instructions

  1. Wash and dry zucchini and blueberries. Grate zucchini finely using a box grater or food processor. Squeeze out excess moisture with a kitchen towel or paper towels. Set zucchini and blueberries aside separately.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour, tapping out excess.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Fold grated zucchini and blueberries gently into the wet mixture, being careful not to break the berries.
  6. Slowly add dry ingredients to wet ingredients, folding gently until just combined. Do not overmix.
  7. Pour batter into prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. To make the glaze, mix powdered sugar, lemon juice, and cream cheese until smooth and glossy. Adjust consistency as needed.
  11. Drizzle glaze over cooled bread and let set for 15 minutes before slicing.

Notes

To prevent blueberries from sinking, toss them with a tablespoon of flour before folding into the batter. Do not over-drain zucchini; a gentle squeeze is enough to keep moisture for tenderness without sogginess. Use fresh lemon zest for best flavor. Make sure bread is completely cool before glazing to prevent glaze from melting. For gluten-free version, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if needed. For dairy-free glaze, omit cream cheese or use a dairy-free alternative.

Nutrition

Keywords: blueberry bread, lemon zucchini bread, quick bread, moist zucchini bread, blueberry lemon dessert, homemade bread, glazed bread

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