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The Ultimate Moist Blueberry Zucchini Bread with Lemon Glaze

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  • Prep Time: 25 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 80 Minutes
  • Yield: 10 Servings 1x
  • Category: Dessert

Description

How to make moist blueberry zucchini bread with fresh blueberries, grated zucchini, and a zesty lemon glaze that your whole family will adore.

Ingredients

Scale
  • Dry Ingredients & Leavening:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • Wet Ingredients:
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • Star Mix-ins:
  • 2 cups fresh zucchini, grated and squeezed dry
  • 1 1/2 cups fresh blueberries
  • Lemon Glaze Components:
  • 1 1/2 cups powdered sugar
  • 3–4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Notes

Squeeze grated zucchini very dry to prevent soggy bread; excess moisture is the main culprit.

Store glazed bread in an airtight container at room temperature for 2-3 days, or refrigerate up to 5 days.

Substitute vegetable oil with melted butter for a slightly different texture, or brown butter for nutty depth.

Serve slices at room temperature or gently warmed to enhance cinnamon and vanilla notes, and soften the glaze.

Bake the unglazed loaf ahead and freeze for up to 3 months; thaw and glaze just before serving.

**Allergy Information:** Eggs, Gluten

Find it online: https://tastetrend.net/the-ultimate-moist-blueberry-zucchini-bread-with-lemon-glaze/