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Moist Blueberry Zucchini Bread with Lemon Glaze

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This incredibly moist blueberry zucchini bread is studded with sweet blueberries and topped with a tangy lemon glaze. It’s the perfect summer quick bread that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (not squeezed dry)
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tablespoon all-purpose flour (for tossing with blueberries)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon milk or cream (to adjust glaze consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed sides.
  2. Shred zucchini on the large holes of a box grater to get about 1 cup. Do not squeeze out the liquid.
  3. In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk eggs, granulated sugar, and brown sugar until pale and slightly thickened, about 1 minute.
  5. Add vegetable oil and vanilla extract to the egg mixture; whisk until fully combined.
  6. Fold shredded zucchini (with its liquid) into the wet ingredients using a rubber spatula.
  7. Add dry ingredients to wet mixture in two additions, folding gently until just combined (a few streaks of flour are okay).
  8. Toss blueberries with the remaining 1 tablespoon flour in a small bowl. Gently fold into batter with a few strokes.
  9. Pour batter into prepared pan, smooth the top, and tap pan on counter once or twice to release air bubbles.
  10. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 15 minutes.
  11. Lift bread out using parchment overhang and transfer to a cooling rack to cool completely, about 1 hour.
  12. For the glaze: whisk together powdered sugar, lemon juice, and lemon zest. Add milk a teaspoon at a time if too thick, or more powdered sugar if too thin.
  13. Once bread is completely cool, drizzle glaze over the top. Let set for about 10 minutes before slicing.

Notes

Do not squeeze the moisture out of the zucchini—it keeps the bread tender. If using frozen blueberries, do not thaw them first. Let the bread cool completely before glazing to prevent the glaze from melting. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed loaf for up to 3 months.

Nutrition

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

Find it online: https://sunnysavory.com/moist-blueberry-zucchini-bread-with-lemon-glaze/