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Moist Blueberry Zucchini Bread Recipe with Easy Zesty Lemon Glaze

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A tender, moist zucchini bread bursting with fresh blueberries and topped with a bright, tangy lemon glaze. This recipe uses raw zucchini for extra moisture and comes together quickly for a perfect brunch or snack.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated raw zucchini (about 1 medium zucchini)
  • 1 cup (150 g) fresh blueberries, washed and patted dry
  • For the Lemon Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1–2 tablespoons milk (or almond milk) to thin glaze if needed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
  3. In a separate bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 2 minutes.
  4. Fold the grated raw zucchini into the wet mixture without squeezing out excess water.
  5. Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Carefully fold in the fresh blueberries, trying not to crush them.
  7. Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. 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 wire rack to cool completely before glazing.
  10. To prepare the lemon glaze, whisk together powdered sugar, fresh lemon juice, and lemon zest in a small bowl. Add milk 1 teaspoon at a time until the glaze reaches a drizzle-able consistency.
  11. Drizzle the lemon glaze over the cooled bread and let it set for 10-15 minutes before slicing.

Notes

Do not overmix the batter to avoid tough bread. Use raw zucchini without squeezing out water for moist texture. Cool bread completely before glazing to prevent glaze from melting off. Toss frozen blueberries in flour before folding in to prevent sinking. Fresh lemon juice is preferred for best glaze flavor. For gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking blend. For vegan option, replace eggs with flax eggs and use plant-based milk in glaze.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, moist zucchini bread, easy zucchini bread, blueberry bread, lemon glaze recipe, quick bread, healthy snack

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