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Moist Lemon Blueberry Zucchini Bread with Glaze

moist lemon blueberry zucchini bread - featured image
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A moist and flavorful lemon blueberry zucchini bread with a simple, sweet lemon glaze. Perfect for brunch or a snack, this bread balances bright citrus and juicy berries with tender zucchini.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or half whole wheat)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (avocado oil recommended)
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini (from about 1 medium zucchini), squeezed dry
  • Zest of 2 medium lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup (150g) fresh blueberries (or frozen, unthawed)
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and dust lightly with flour.
  2. Grate about 1 medium zucchini (1 cup), then squeeze out as much liquid as possible using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk sugar, eggs, and vegetable oil until smooth. Add vanilla extract, lemon zest, and lemon juice. Stir in grated zucchini gently.
  5. Fold the wet ingredients into the dry ingredients until just combined. Gently fold in blueberries, being careful not to break them.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan lightly to release air bubbles.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  8. Cool bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely before glazing.
  9. To make the glaze, whisk powdered sugar, lemon juice, and optional lemon zest until smooth and pourable.
  10. Drizzle glaze evenly over cooled loaf and let set for at least 15 minutes before slicing and serving.

Notes

Squeeze zucchini well to avoid soggy bread. Toss blueberries in flour before folding to prevent sinking and color bleed. Avoid overmixing batter to keep bread tender. Cool bread completely before glazing to prevent glaze from melting off. Baking time may vary; tent with foil if top browns too fast. Glaze is optional.

Nutrition

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

Find it online: https://fizzlefork.com/moist-lemon-blueberry-zucchini-bread-recipe-easy-5-step-perfect-glaze/