Go Back

Moist Blueberry Zucchini Bread With Lemon Glaze

A delightful loaf combining fresh zucchini and sweet blueberries, drizzled with a zesty lemon glaze for a comforting treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar
  • 2 large eggs
  • 1 cup grated zucchini squeeze excess moisture
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen
Lemon Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a larger bowl, mix the granulated sugar, brown sugar, and eggs until well combined.
  4. Add the grated zucchini and vanilla extract to the sugars and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until they’re combined. Be careful not to over-mix!
  6. Gently fold in the blueberries, making sure to distribute them evenly.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
  9. While the bread is cooling, prepare your lemon glaze by mixing powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle over the cooled bread.

Notes

Always squeeze out excess moisture from the grated zucchini to avoid sogginess. If using frozen blueberries, don’t thaw them first. Store in an airtight container at room temperature for up to 3 days, or freeze wrapped for about 3 months.