Moist Blueberry Zucchini Bread with Tangy Lemon Glaze (Print Version)
Make the best Moist Blueberry Zucchini Bread! This easy recipe combines fresh zucchini, juicy blueberries, and a bright lemon glaze for a comforting treat.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 8-10 Servings
Difficulty: Beginner
Cuisine: American Home Baking
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients for Bread
01 -
2 cups (240g) all-purpose flour
02 -
1 ½ cups (300g) granulated sugar
03 -
1 teaspoon baking powder
04 -
1 teaspoon baking soda
05 -
½ teaspoon salt
06 -
1 teaspoon ground cinnamon
→ Wet Ingredients for Bread
07 -
2 large eggs, room temperature
08 -
½ cup (120ml) vegetable oil
09 -
1 teaspoon vanilla extract
→ Fresh Add-ins
10 -
2 cups (about 2 medium) shredded zucchini, excess water squeezed out
11 -
1 cup fresh blueberries (or frozen, tossed in 1 tbsp flour)
→ Lemon Glaze
12 -
1 ½ cups (180g) powdered sugar, sifted
13 -
2-3 tablespoons fresh lemon juice
# Instructions:
01 -
First things first, preheat your oven to 350°F (175°C). Then, grab a 9x5 inch loaf pan, and give it a good grease and flour dusting. I always forget to do this until the last minute, and then I'm scrambling, flour dust everywhere! This simple step ensures your Moist Blueberry Zucchini Bread slides out easily, no sticking, no drama.
02 -
In a large mixing bowl, combine all your dry ingredients: flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Give it a really good whisk until everything is evenly distributed. You want all those flavors and leavening agents spread out, trust me. I once didn't mix it enough, and had a weird salty patch in my bread. No fun!
03 -
In a separate, medium-sized bowl, lightly beat your eggs. Then, whisk in the vegetable oil and vanilla extract until everything is well combined and looks smooth. This is where the magic starts to happen, creating the rich, moist base for our wonderful Moist Blueberry Zucchini Bread. It should look creamy and inviting.
04 -
Now, pour the wet ingredients into the dry ingredients. Mix until *just* combined—and I mean just! Overmixing is the enemy of tender bread, it’ll make it tough. Gently fold in the shredded zucchini. It might look like a lot of zucchini, but it bakes down beautifully and adds incredible moisture. I always think, “is this too much zucchini?” but it never is!
05 -
Carefully fold in those beautiful fresh blueberries. Remember my tip about tossing frozen ones in flour if you’re using them! Pour the batter evenly into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The smell at this stage is absolutely divine, honestly! This is the part where your Moist Blueberry Zucchini Bread starts to fill the house with warmth and anticipation.
06 -
Let the bread cool in the pan for about 10-15 minutes. This helps it firm up before you try to move it. Then, carefully transfer it to a wire rack to cool completely. While it’s chilling, whisk together the powdered sugar and fresh lemon juice for your glaze. Once the Moist Blueberry Zucchini Bread is cool, drizzle that tangy glaze generously over the top. Oh, the anticipation of that first slice!
# Notes:
01 -
Don't overmix your batter; a light hand keeps the bread tender, not tough, I promise!
02 -
Store leftovers wrapped tightly at room temp for a couple of days, or in the fridge for up to a week. It freezes beautifully too.
03 -
No fresh blueberries? Frozen work a treat, just give them a quick toss in a teaspoon of flour before folding them in.
04 -
A little lemon zest folded into the batter itself really boosts the citrus flavor before you even get to the glaze.
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
measuring cups and spoons
05 -
wire cooling rack
06 -
wooden skewer
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 50-60g
Protein: 5-7g