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Moist Blueberry Zucchini Bread with Lemon Glaze

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This moist blueberry zucchini bread with lemon glaze is the perfect summer treat, featuring tender crumb, juicy blueberries, and a tangy lemon glaze. It’s a crowd-pleaser that stays soft for days.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 cup (120ml) vegetable oil
  • 1/3 cup (80ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini)
  • 1 cup (150g) fresh blueberries
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
  2. Shred the zucchini using the large holes of a box grater. Place shreds in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a medium bowl, whisk eggs until frothy. Add both sugars and whisk until combined. Pour in vegetable oil, buttermilk, and vanilla extract. Whisk until smooth.
  5. Pour wet mixture into dry ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Fold in shredded zucchini, then gently fold in blueberries. Batter will be thick and chunky.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  9. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. Start with 2 tablespoons juice, add more if needed. Glaze should be thick but pourable.
  10. Drizzle glaze over cooled bread. Let set for 10 minutes before slicing.

Notes

For frozen blueberries, toss in 1 tablespoon flour before adding to prevent sinking. Don’t skip cooling before glazing. Squeeze zucchini gently to remove excess moisture but not too dry. Room temperature eggs are important. Check doneness at 50 minutes.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, summer baking, zucchini bread, easy recipe

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