Ingredients for Moist Blueberry Zucchini Bread With Lemon Glaze

• 2 cups all-purpose flour: Provides the structural foundation for the bread. Sifting ensures a lighter, more tender crumb.
• 1 teaspoon baking powder: Essential leavening agent for a good rise. Check its freshness for optimal results.
• 1 teaspoon baking soda: Reacts with acidic ingredients for extra lift. Don’t confuse it with baking powder; they have different functions.
• 1/2 teaspoon fine sea salt: Balances sweetness and enhances all flavors. A small amount makes a big difference.
• 1 teaspoon ground cinnamon: Adds a warm, comforting spice note that complements the blueberries and zucchini beautifully.
• 1/2 cup vegetable oil: Contributes to the ultimate moist blueberry zucchini bread texture. Use a neutral oil like canola or sunflower.
• 1 cup granulated sugar: Provides sweetness and helps achieve that golden-brown crust. Don’t reduce too much or the texture suffers.
• 1/2 cup light brown sugar, packed: Adds depth of flavor and extra moisture, making the bread incredibly tender. Pack it firmly into the measuring cup.
• 2 large eggs, room temperature: Binds the ingredients and adds richness. Room temperature eggs emulsify better for a smoother batter.
• 1 tablespoon vanilla extract: Enhances all the other flavors with its warm, aromatic notes. Use pure vanilla for the best taste.
• 2 cups fresh zucchini, grated and squeezed dry: The star ingredient for moisture without adding a strong flavor. Squeeze well to avoid a watery bread.
• 1 1/2 cups fresh blueberries: Burst with sweet-tart flavor, making this moist blueberry zucchini bread truly special. Toss with flour to prevent sinking.
• 1 1/2 cups powdered sugar: Forms the sweet, smooth base for the irresistible lemon glaze. Sift it to prevent lumps.
• 3-4 tablespoons fresh lemon juice: Provides the zesty tang for the glaze, cutting through the sweetness. Adjust to your desired consistency.
• 1 teaspoon lemon zest: Adds an extra bright, aromatic burst of lemon to the bread itself, elevating the flavor profile.

How to Make Moist Blueberry Zucchini Bread With Lemon Glaze

Prep Dry:

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Grate zucchini and squeeze very dry; this is crucial for the ultimate moist blueberry zucchini bread. Set aside.

Mix Wet:

In a separate large bowl, whisk vegetable oil, granulated sugar, brown sugar, room temperature eggs, and vanilla extract until well emulsified and smooth. This forms your rich base.

Fold Batter:

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the squeezed zucchini and fresh blueberries. Be careful not to overmix, keeping your Moist Blueberry Zucchini Bread tender.

Bake Bread:

Pour the batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted comes out clean. Cool the Moist Blueberry Zucchini Bread in the pan for 10 minutes.

Make Glaze:

While the bread cools, prepare the luscious lemon glaze. Whisk powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust juice for desired consistency; it should be pourable but not too thin.

Glaze Bread:

Once the Moist Blueberry Zucchini Bread is completely cool, carefully transfer it to a wire rack. Drizzle the prepared lemon glaze generously over the top, letting it cascade down the sides beautifully.

Slice & Serve:

Allow the lemon glaze to set for a few minutes. Slice your homemade Moist Blueberry Zucchini Bread with Lemon Glaze into thick, comforting pieces. It’s perfect for any time you crave a sweet treat!

How to Store Moist Blueberry Zucchini Bread With Lemon Glaze

To keep your Moist Blueberry Zucchini Bread fresh, store it in an airtight container at room temperature for up to 2-3 days. If you need to keep it longer, refrigerate for up to 5 days. Don’t leave it uncovered, or it will dry out – a mistake I made once! Signs of spoilage include mold or an off smell.

You can bake the bread ahead and glaze it just before serving for the best presentation. The unglazed loaf freezes well for up to 3 months. Thaw overnight, then add the fresh lemon glaze.

For best results, slice and gently warm individual pieces before serving. Enjoy!

What to Serve with Moist Blueberry Zucchini Bread With Lemon Glaze

Simply slice and serve this delightful bread at room temperature or gently warmed. For a special occasion, arrange slices beautifully on a platter, perhaps garnished with fresh blueberries. It’s perfect alongside your morning coffee, a refreshing glass of iced tea, or even a scoop of vanilla ice cream. Enjoy this versatile treat anytime!

My personal favorite way to serve it is slightly warmed. This truly brings out the comforting cinnamon and vanilla notes, making the lemon glaze subtly melt. I often pair it with a simple fruit salad for a balanced, delicious snack.

Frequently Asked Questions

→ How do I prevent soggy Moist Blueberry Zucchini Bread from too much moisture?

Squeeze your grated zucchini *very* dry, almost aggressively. Excess water is the main culprit for soggy bread, as I learned the hard way. Use a clean kitchen towel or paper towels for best results.

→ Can I make ahead or freeze The Ultimate Moist Blueberry Zucchini Bread?

Absolutely! You can bake the loaf ahead and glaze it just before serving. For longer storage, freeze the *unglazed* bread for up to 3 months; thaw overnight before adding fresh glaze.

→ Can I substitute butter for vegetable oil in this Moist Blueberry Zucchini Bread recipe?

Yes, you can use melted butter instead of vegetable oil, but the texture might be slightly different. For a unique twist, I often brown the butter first for an incredible nutty depth.

→ Can I easily make this delicious blueberry zucchini bread gluten-free for dietary needs?

Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. I’ve had success, but sometimes the texture is a little denser.

→ How long can I store leftover Moist Blueberry Zucchini Bread with Lemon Glaze?

Store it in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. Leaving it uncovered will dry it out quickly, a mistake I’ve made.