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Moist Homemade Blueberry Lemon Zucchini Bread Recipe with Easy Glaze

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A moist and tender zucchini bread bursting with juicy blueberries and bright lemon zest, finished with a tangy lemon glaze. Perfect for breakfast, snacks, or light dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (can swap half with whole wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) zucchini, finely grated and squeezed of excess moisture
  • 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan lightly with butter or non-stick spray. Line with parchment paper if desired.
  2. Grate the zucchini finely using a box grater. Place in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
  4. In a separate bowl, beat the sugar and oil together until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Fold the wet ingredients into the dry ingredients gently until just combined. Do not overmix.
  6. Carefully fold in the grated zucchini and blueberries.
  7. Pour the batter into the 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 the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.
  10. For the glaze, whisk together powdered sugar, lemon juice, and vanilla until smooth. Drizzle over the cooled bread and let set for at least 15 minutes before slicing.

Notes

Squeeze zucchini dry to avoid soggy bread. Toss frozen blueberries in flour before folding to prevent sinking. Let bread cool completely before glazing to avoid glaze melting off. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. For vegan, replace eggs with flax eggs and use coconut oil.

Nutrition

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

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