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Ultra Moist Blueberry Zucchini Bread Recipe with Easy Lemon Glaze

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This ultra moist blueberry zucchini bread with lemon glaze is a flavorful, moist quick bread perfect for breakfast, snacks, or brunch. The combination of fresh zucchini, juicy blueberries, and a tangy lemon glaze creates a delicious and unique treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup (150g) fresh blueberries (frozen works too, no need to thaw)
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice (about 1 small lemon)
  • 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 about 1 ½ cups (150g) of zucchini using a box grater or food processor. Wrap it in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together 1 ½ cups (180g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside.
  4. In a large bowl, beat ½ cup (115g) softened unsalted butter with ¾ cup (150g) granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until smooth.
  6. Slowly add the dry ingredients to the wet mixture, folding gently just until combined. Avoid overmixing.
  7. Gently fold in the shredded zucchini and 1 cup (150g) blueberries (do not thaw if frozen).
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55-65 minutes, starting to check at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack.
  11. Whisk together 1 cup (120g) powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest until smooth.
  12. Drizzle the lemon glaze over the warm bread and let it set for about 10 minutes before slicing.

Notes

Squeeze out excess moisture from shredded zucchini to avoid soggy bread. Use fresh lemon juice for the best glaze flavor. Fold batter gently to prevent toughness. Room temperature eggs and butter help create a lighter texture. Start checking bread at 50 minutes to avoid overbaking. The bread can be made vegan by substituting butter with coconut oil and eggs with flax eggs. Frozen blueberries can be used without thawing to prevent color bleeding.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, moist zucchini bread, quick bread, blueberry bread, lemon glaze bread, healthy zucchini bread

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