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Moist Lemon Blueberry Zucchini Bread Recipe with Easy Zesty Lemon Glaze

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A moist and tender zucchini bread bursting with fresh lemon zest and juicy blueberries, finished with a zesty lemon glaze. Perfect for breakfast, snacks, or brunch with a bright, sweet-tart flavor.

Ingredients

Scale
  • 1 ½ cups finely grated zucchini (about 1 medium zucchini, skin on)
  • 1 cup fresh blueberries (frozen can be used)
  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar (can substitute half with coconut sugar)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (can substitute with melted coconut oil)
  • Zest of 2 lemons
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
  2. Grate 1 ½ cups zucchini finely and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  3. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon ground cinnamon until well combined.
  4. In a separate large bowl, beat 2 room-temperature eggs with ½ cup vegetable oil, zest of 2 lemons, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract until well mixed.
  5. Fold the grated zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet, folding gently until just combined. Avoid overmixing.
  7. Gently fold in 1 cup fresh blueberries. Optionally, coat blueberries lightly in flour before folding to prevent sinking.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes to avoid overbaking.
  10. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the lemon glaze by whisking 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable.
  12. Drizzle the lemon glaze over the cooled loaf and allow it to set for at least 20 minutes before slicing.

Notes

Grate zucchini finely and squeeze out excess moisture to prevent soggy bread. Fold blueberries gently and coat with flour to prevent sinking. Avoid overmixing batter to keep bread tender. Tent with foil if top browns too quickly. For vegan version, substitute eggs with flax eggs and use melted coconut oil and dairy-free powdered sugar. Gluten-free flour blend can be used with an extra ¼ teaspoon baking powder.

Nutrition

Keywords: lemon zucchini bread, blueberry zucchini bread, lemon glaze, moist zucchini bread, easy zucchini bread, breakfast bread, healthy zucchini bread

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