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Moist Blueberry Lemon Zucchini Bread Recipe with Easy Tangy Cream Cheese Glaze

blueberry lemon zucchini bread - featured image
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A moist and flavorful quick bread combining fresh zucchini, blueberries, and lemon zest, topped with a tangy cream cheese glaze. Perfect for summer and nostalgic weekend treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 200g) shredded zucchini (squeezed of excess moisture)
  • 1 cup fresh blueberries (can use frozen, no need to thaw)
  • For the Tangy Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with non-stick spray or line with parchment paper.
  2. Shred 1 1/2 cups of zucchini using a grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest.
  4. In another bowl, combine the sugar and vegetable oil. Beat in the eggs one at a time, then add vanilla extract and mix until smooth.
  5. Gradually fold the dry ingredients into the wet mixture just until combined. Avoid overmixing.
  6. Fold in the shredded zucchini and blueberries gently to keep berries intact.
  7. Pour the batter into the prepared loaf pan, smoothing the top. Fill about 3/4 full to allow room for rising.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 55 minutes.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the glaze, beat the softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth.
  11. Spread the glaze over the cooled bread. If glaze is too thick, add a teaspoon of milk to loosen it.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Use fresh lemon zest for best flavor. Fold blueberries gently to keep them intact. Apply cream cheese glaze only after bread is completely cooled. Oven temperatures vary; use a thermometer if possible. For gluten-free, substitute flour with gluten-free blend. For dairy-free glaze, use coconut yogurt and adjust powdered sugar.

Nutrition

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

Find it online: https://sunnysavory.com/moist-blueberry-lemon-zucchini-bread-recipe-with-easy-tangy-cream-cheese-glaze/