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Moist Lemon Blueberry Zucchini Bread Recipe with Zesty Glaze

lemon blueberry zucchini bread - featured image
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A moist and flavorful zucchini bread bursting with fresh blueberries and bright lemon zest, topped with a tangy lemon glaze. Perfect for brunch, snacks, or dessert.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
  • 1 ½ cups all-purpose flour (or half all-purpose and half whole wheat flour for a healthier twist)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp lemon zest (freshly grated)
  • 1 cup granulated sugar (can reduce to ¾ cup if preferred less sweet)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (if using frozen, do not thaw)
  • For the Zesty Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • ½ tsp lemon zest (optional)

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible (about 2-3 minutes).
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest. Set aside.
  3. In another bowl, whisk together the sugar and eggs until slightly thickened, about 2 minutes. Add the oil and vanilla extract, mixing well.
  4. Stir the grated zucchini into the wet ingredients gently but thoroughly.
  5. Add the dry ingredients to the wet mixture in batches, folding gently to combine. Avoid overmixing.
  6. Carefully fold in the blueberries, being cautious not to break them.
  7. Grease a 9×5-inch loaf pan or line it with parchment paper. Spoon the batter evenly into the pan and smooth the top.
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Check doneness at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Whisk together powdered sugar and fresh lemon juice until smooth to make the glaze. Adjust consistency as needed.
  11. Drizzle the glaze generously over the cooled loaf and let it set for about 10 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to prevent sogginess. Use fresh lemon juice for the glaze for best flavor. Do not thaw frozen blueberries before folding into batter to avoid color bleed. Let bread cool completely before glazing to prevent glaze from melting off. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For vegan, replace eggs with flax eggs and use plant-based oil and glaze.

Nutrition

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

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