Tender Moist Blueberry Zucchini Bread with Lemon Glaze (Print Version)

Bake tender Moist Blueberry Zucchini Bread with tangy lemon glaze. A delightful way to use garden zucchini, bursting with berry flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs, at room temperature
02 - 1/2 cup vegetable oil
03 - 1 teaspoon vanilla extract
04 - 1/4 cup buttermilk

→ Dry Ingredients

05 - 1 1/2 cups all-purpose flour
06 - 3/4 cup granulated sugar
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg

→ Flavor Boosters

12 - 1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed of excess liquid
13 - 1 cup fresh blueberries, tossed with 1 teaspoon flour
14 - 1 tablespoon lemon zest

→ Lemon Glaze

15 - 1 cup powdered sugar
16 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get your oven preheated to 350°F (175°C). Then, grab your 9x5 inch loaf pan. I usually grease it really well with butter or cooking spray, then dust it lightly with flour. Honestly, I’ve had loaves stick before, and it’s just heartbreaking, so don't skip this step! It’s all about setting yourself up for success, right?
02 - In a large bowl, whisk together your eggs, vegetable oil, vanilla extract, and buttermilk until everything is smooth and well combined. You want it to look a little pale yellow and slightly frothy. This is where the magic starts, creating the base for our Moist Blueberry Zucchini Bread. I love how the vanilla smells as it mixes in, just pure comfort.
03 - In a separate medium bowl, whisk together your flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure there are no lumps, and everything is evenly distributed. This ensures a consistent rise and flavor throughout your bread. I sometimes get a little flour on my nose here – it's just part of the baking process, I guess!
04 - Pour the dry ingredients into the wet ingredients. Now, here's the critical part: mix *just* until combined. Overmixing is the enemy of tender Moist Blueberry Zucchini Bread! A few lumps are totally fine; it’s better than tough bread. I use a spatula for this, folding gently until I don't see any dry streaks.
05 - Gently fold in your shredded zucchini, blueberries (remember to toss them with a little flour first!), and lemon zest. You want to distribute them evenly without mashing the blueberries. This is where the bread really starts to look beautiful, all those pops of color! I get a little excited at this stage, thinking about those juicy bursts in every bite.
06 - Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack. While it cools, whisk together powdered sugar and lemon juice for your glaze. Once the bread is mostly cool, drizzle that tangy glaze all over! It’s going to smell incredible, trust me.

# Notes:

01 - Don't overmix the batter; it makes the bread tough, trust me!
02 - Wrap cooled bread tightly for storage; it keeps well on the counter for a few days.
03 - If you don't have buttermilk, add a tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
04 - A warm slice with a cup of tea or coffee? Pure bliss, honestly.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - wire rack
06 - microplane (optional)

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 14g
Total Carbohydrate: 45g
Protein: 5g

Back