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Moist Lemon Blueberry Zucchini Loaf Recipe with Easy Cream Cheese Glaze

lemon blueberry zucchini loaf - featured image
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A moist and tender lemon blueberry zucchini loaf with a bright lemon flavor and juicy blueberries, topped with a tangy cream cheese glaze. Perfect for brunch, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about one medium zucchini)
  • 1 cup fresh or frozen blueberries
  • 1 ¾ cups all-purpose flour (220g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar (can substitute half with light brown sugar)
  • ½ cup vegetable oil (120ml, can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • Cream cheese glaze: 4 oz (115g) cream cheese, softened; ½ cup (60g) powdered sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  2. Wash and trim zucchini, then shred using a box grater or food processor. Set aside 1 ½ cups shredded zucchini.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, whisk sugar and vegetable oil until blended. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Gently fold shredded zucchini into the wet mixture, then fold in blueberries carefully to avoid bursting.
  7. Add the flour mixture in two additions, folding gently until just combined. Do not overmix.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, checking doneness with a toothpick starting at 55 minutes. Toothpick should come out mostly clean with a few moist crumbs.
  10. Cool loaf in pan for 10 minutes, then transfer to a cooling rack to cool completely before glazing.
  11. To make glaze, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth.
  12. Spread or drizzle glaze over cooled loaf.

Notes

Do not overmix the batter to avoid a tough loaf and blueberry color bleeding. Leave zucchini moisture in for a moist texture. Cool loaf completely before glazing to prevent glaze from sliding off. Use fresh lemon zest and juice for best flavor. Check doneness with a toothpick starting at 55 minutes.

Nutrition

Keywords: lemon blueberry zucchini loaf, lemon zucchini bread, blueberry zucchini bread, cream cheese glaze, moist zucchini loaf, easy zucchini bread, summer baking

Find it online: https://yumnode.com/moist-lemon-blueberry-zucchini-loaf-recipe-with-easy-cream-cheese-glaze/