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Moist Blueberry Zucchini Bread Recipe with Tangy Lemon Glaze

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A moist and tender zucchini bread bursting with sweet blueberries and topped with a tangy lemon glaze, perfect for breakfast, snacks, or any occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust it lightly with flour.
  2. Grate 1 ½ cups of zucchini (about 1 medium zucchini). Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a separate bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
  6. Fold in the squeezed zucchini, blueberries, and lemon zest carefully.
  7. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  9. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed for desired consistency.
  11. Once the bread is completely cool, drizzle the lemon glaze over the top and let it set for 10-15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Toss frozen blueberries in flour before folding to prevent sinking. Do not overmix batter to keep bread tender. Tent with foil if top browns too quickly. Let bread cool completely before glazing to prevent glaze from melting off.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, moist bread, quick bread, breakfast bread, zucchini recipe, blueberry recipe, easy baking

Find it online: https://merrymorsel.com/moist-blueberry-zucchini-bread-recipe-with-tangy-lemon-glaze-easy-and-perfect/