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Moist Lemon Glazed Blueberry Zucchini Bread

lemon glazed blueberry zucchini bread - featured image
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A moist and tangy zucchini bread bursting with blueberries and topped with a fresh lemon glaze. Perfect for a snack or brunch, this easy homemade recipe balances sweetness and zest beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup fresh or frozen blueberries (about 150g)
  • ¾ cup powdered sugar (90g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1–2 tablespoons milk or water (optional, to thin glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and lemon zest.
  3. In a large mixing bowl, beat the eggs and sugar until pale and slightly fluffy, about 2 minutes with an electric mixer.
  4. Slowly drizzle in the vegetable oil while mixing gently, then stir in the vanilla extract.
  5. Fold in the grated zucchini, making sure it is well-drained to avoid sogginess.
  6. Gradually fold the dry flour mixture into the wet ingredients, stirring just until combined.
  7. Gently fold in the blueberries, adding frozen berries straight from the freezer if using.
  8. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before glazing.
  11. In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and 1 tablespoon milk or water to reach desired consistency.
  12. Drizzle the lemon glaze evenly over the cooled loaf and let it set for at least 15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid sogginess. Fold blueberries gently to prevent crushing. Check bread at 50 minutes to avoid overbaking and tent with foil if browning too fast. Use room temperature eggs and oil for smoother batter. Let bread cool completely before glazing to prevent glaze from melting off. Frozen blueberries should be added straight from freezer to prevent color bleed.

Nutrition

Keywords: lemon glazed zucchini bread, blueberry zucchini bread, moist zucchini bread, lemon blueberry bread, easy zucchini bread recipe, homemade zucchini bread, quick bread, snack bread

Find it online: https://sagestirs.com/moist-lemon-glazed-blueberry-zucchini-bread-easy-homemade-recipe-for-perfect-snack/