Tangy Lemon Blueberry Zucchini Bread: A Summer Treat (Print Version)

Bake up a moist and flavorful Lemon Blueberry Zucchini Bread with tangy lemon glaze. It's a delightful way to use garden zucchini!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients & Flavor

06 - 2 large eggs
07 - ½ cup vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest (from 1-2 lemons)
10 - 2 tablespoons fresh lemon juice (from 1/2 lemon)

→ Fresh Mix-Ins

11 - 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
12 - 1 cup fresh blueberries

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 1-2 tablespoons milk

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C), and grease your loaf pan. I usually line mine with parchment paper too, leaving a little overhang; it makes lifting the Lemon Blueberry Zucchini Bread out so much easier, honestly. Then, shred your zucchini. This is where I always forget to squeeze the water out, so don't be like me! Use a clean kitchen towel or paper towels to really wring out all that excess moisture. It prevents a soggy bread, which no one wants.
02 - In a big mixing bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. I really get in there with my whisk, making sure everything is super well combined. This step is important for an even rise, and it just feels good, you know? Like you're setting the stage for something delicious. I sometimes get flour dust all over my counter here, but that's just part of the baking charm.
03 - In another bowl, whisk together your eggs, vegetable oil, vanilla extract, and that glorious lemon zest and juice. I love how bright and fragrant this mixture smells! Make sure those egg yolks are fully incorporated; we want everything smooth and happy. This is where the magic really starts to happen, creating that foundational flavor for our Lemon Blueberry Zucchini Bread.
04 - Now, pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until <em>just</em> combined. And I mean <em>just</em>. Overmixing is the enemy of tender bread, trust me. You'll see streaks of flour, and that's totally fine! Then, gently fold in your squeezed zucchini and those beautiful blueberries. I usually toss the blueberries in a teaspoon of flour first to stop them from sinking to the bottom, a little trick I learned the hard way.
05 - Pour the batter into your prepared loaf pan. Give it a gentle tap on the counter to settle it, then pop it into the preheated oven. Bake for about 50-60 minutes. Every oven is different, so keep an eye on it! It should be golden brown, and a wooden skewer or toothpick inserted into the center should come out clean. My kitchen starts smelling absolutely heavenly around the 40-minute mark, and I can hardly wait.
06 - Once your Lemon Blueberry Zucchini Bread is baked, let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. While it's cooling, whisk together your powdered sugar and milk for the glaze. I like mine thick, so I add milk slowly. Once the bread is cool, drizzle that tangy lemon glaze all over the top. Let it set for a few minutes, then slice and enjoy! It's so worth the wait.

# Notes:

01 - My secret for extra moist bread? Don't overmix the batter; just combine until barely wet.
02 - This bread freezes beautifully! Just wrap individual slices in plastic wrap, then foil, and thaw on the counter.
03 - No fresh blueberries? Frozen work fine, just toss them in a tablespoon of flour first to prevent sinking.
04 - A sprinkle of lemon zest over the top before the glaze sets makes it look extra fancy, honestly.

# Equipment Needed:

01 - Loaf pan (8.5x4.5 inches or 9x5 inches)
02 - mixing bowls
03 - whisk
04 - rubber spatula
05 - microplane (for zest)

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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