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Moist Blueberry Lemon Zucchini Loaf Recipe with Easy Cream Cheese Frosting

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A moist and flavorful loaf bursting with blueberry and lemon zest, enhanced by shredded zucchini for moisture and topped with a tangy cream cheese frosting. Perfect for a cozy treat or any occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (about 1 cup grated, packed), fresh or frozen, squeezed of excess moisture
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup (150 g) fresh or frozen blueberries, tossed in a little flour
  • For the Cream Cheese Frosting:
  • 4 ounces (115 g) cream cheese, softened
  • ¼ cup (55 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, beat sugar and vegetable oil until blended. Add eggs one at a time, beating well after each. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Fold grated zucchini into the wet mixture until evenly distributed.
  6. Gradually add dry ingredients to wet ingredients, folding gently with a spatula just until combined.
  7. Toss blueberries with a teaspoon of flour and gently fold into the batter.
  8. Pour batter evenly into prepared loaf pan.
  9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla extract and lemon juice until creamy.
  12. Once loaf is completely cooled, spread cream cheese frosting evenly on top.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy loaf. Toss blueberries in flour before folding to prevent sinking. Use room temperature eggs and softened cream cheese and butter for smooth batter and frosting. Frost only after loaf is completely cooled to prevent melting. A splash of milk can loosen thick batter if needed.

Nutrition

Keywords: blueberry loaf, lemon zucchini bread, cream cheese frosting, moist loaf, easy dessert, blueberry lemon loaf, zucchini bread

Find it online: https://milacook.com/moist-blueberry-lemon-zucchini-loaf-recipe-with-easy-cream-cheese-frosting/