Print

Easy Moist Blueberry Zucchini Bread with Lemon Glaze

blueberry zucchini bread with lemon glaze - featured image
Print Recipe

This incredibly moist blueberry zucchini bread is topped with a tangy lemon glaze. It’s a forgiving, foolproof recipe that uses simple ingredients and rewards you with a tender, flavorful loaf perfect for summer baking.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, do not squeeze dry)
  • 1 cup (140g) fresh or frozen blueberries (if frozen, do not thaw; toss in 1 tablespoon flour)
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Grate zucchini using the large holes of a box grater until you have 1 ½ cups loosely packed. Do not squeeze out the liquid.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk eggs, granulated sugar, and brown sugar until pale and slightly thickened, about 1 minute.
  5. Add oil and vanilla extract to the egg mixture; whisk until fully combined and glossy.
  6. Fold in the grated zucchini gently with a rubber spatula until evenly distributed.
  7. Add dry ingredients to the wet mixture; fold gently with a cutting motion until just combined (a few lumps are fine). Do not overmix.
  8. If using frozen blueberries, toss them in 1 tablespoon flour. Gently fold blueberries into the batter with 3-4 strokes.
  9. Pour batter into prepared pan, spread evenly, and tap pan gently on the counter to release air bubbles.
  10. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  11. Cool in the pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack to cool completely.
  12. For the glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons lemon juice, and lemon zest until smooth. Adjust consistency with more juice or sugar as needed.
  13. Once bread is completely cool, drizzle glaze over the top, letting it drip down the sides. Let set for 10 minutes before slicing.

Notes

Do not squeeze the zucchini dry; its moisture is key to the tender texture. For best results, use room temperature eggs. Let the bread cool completely before glazing to prevent the glaze from melting in. The flavors improve after a day. For cleaner slices, use a serrated knife.

Nutrition

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

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