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Moist Blueberry Zucchini Bread Recipe with Easy Zesty Lemon Glaze

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A moist and flavorful zucchini bread bursting with juicy blueberries and topped with a bright, zesty lemon glaze. Perfect for breakfast or a cozy snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup whole wheat flour (60g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • ¾ cup vegetable oil (180ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups zucchini, grated and squeezed dry (about 1 medium zucchini)
  • 1 cup fresh blueberries (about 150g)
  • For the Zesty Lemon Glaze:
  • 1 cup powdered sugar (120g)
  • 2–3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture until damp but not dripping.
  3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  4. In a separate bowl, beat the eggs and sugars until smooth and slightly thickened, about 2 minutes. Slowly whisk in the vegetable oil and vanilla extract until fully incorporated.
  5. Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or spatula. Fold in the grated zucchini and fresh blueberries carefully, avoiding overmixing.
  6. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid opening the oven door frequently.
  8. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the lemon glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Adjust thickness by adding more lemon juice or powdered sugar as needed.
  10. Drizzle the glaze evenly over the cooled bread and let it set for about 10 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Gently fold in blueberries to prevent bursting. Toss blueberries in flour if they tend to sink. Use fresh lemon juice and zest for best glaze flavor. Let bread cool completely before glazing.

Nutrition

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

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