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Moist Lemon Blueberry Zucchini Bread Recipe Easy Homemade Glaze

lemon blueberry zucchini bread - featured image
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A moist and tender zucchini bread bursting with bright lemon flavor and juicy blueberries, topped with a tangy homemade glaze. Perfect for a quick, easy, and delicious treat.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 tablespoon fresh lemon juice
  • ¾ cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon milk or water (optional, for thinning)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and lemon zest.
  4. In a separate medium bowl, combine granulated sugar, vegetable oil, eggs, vanilla extract, and lemon juice. Whisk until smooth.
  5. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
  6. Fold in shredded zucchini and blueberries gently to distribute evenly.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway if top browns too fast.
  9. Remove bread from oven and cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. To make glaze, whisk powdered sugar and lemon juice until smooth. Add milk or water if needed to thin.
  11. Drizzle glaze evenly over cooled bread and let set for about 10 minutes before slicing.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy bread. Toss blueberries in a tablespoon of flour before folding in to prevent sinking. Let bread cool completely before glazing to avoid melting the glaze. Tent bread with foil if top browns too quickly.

Nutrition

Keywords: zucchini bread, lemon blueberry bread, homemade glaze, easy zucchini bread, moist zucchini bread, quick bread, lemon zest, blueberry bread

Find it online: https://vexifood.com/moist-lemon-blueberry-zucchini-bread-recipe-easy-homemade-glaze/