Print

Moist Lemon Blueberry Zucchini Bread Recipe with Tangy Lemon Glaze

lemon blueberry zucchini bread - featured image
Print Recipe

A tender, moist zucchini bread bursting with juicy blueberries and bright lemon flavor, topped with a tangy lemon glaze. Perfect for brunch, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ cups (about 180g) shredded zucchini, lightly pressed to remove excess moisture
  • 1 cup (150g) fresh or frozen blueberries
  • For the Tangy Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Shred the zucchini finely using a grater or food processor. Place in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, beat the eggs and sugar until well combined. Add the oil, vanilla, lemon zest, and lemon juice, mixing until smooth.
  5. Fold the shredded zucchini into the wet mixture gently. Then fold in the dry ingredients until just combined. Finally, fold in the blueberries gently to avoid crushing.
  6. Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and springs back to the touch.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 30-40 minutes).
  9. In a small bowl, whisk the powdered sugar with lemon juice until smooth and slightly thick but pourable.
  10. Drizzle the lemon glaze over the cooled loaf and sprinkle with lemon zest if desired.

Notes

Press out excess moisture from shredded zucchini to avoid soggy bread. Toss blueberries with a teaspoon of flour before folding in to prevent sinking. Do not overmix batter to keep bread tender. Allow bread to cool completely before glazing to prevent glaze from melting off.

Nutrition

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

Find it online: https://fuzzyforker.com/moist-lemon-blueberry-zucchini-bread-recipe-with-tangy-lemon-glaze-easy-steps/