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Moist Lemon Blueberry Zucchini Bread Recipe Easy Homemade Glazed Loaf

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A moist and tender lemon blueberry zucchini bread with a tangy lemon glaze, perfect for brunch or a sweet snack. This recipe is forgiving, vibrant, and combines the fresh flavors of lemon and blueberries with the natural moisture of zucchini.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) shredded zucchini, squeezed dry
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tablespoons fresh lemon juice
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest.
  3. In a large bowl, beat the sugar with vegetable oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract and lemon juice.
  4. Fold in the shredded zucchini gently, then carefully fold in the blueberries (toss frozen blueberries in a little flour before folding).
  5. Gradually add the dry ingredients to the wet ingredients, folding until just combined. Avoid overmixing.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, checking at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  8. Cool the bread in the pan for 10 minutes, then transfer to a cooling rack for at least 30 minutes.
  9. In a small bowl, whisk together powdered sugar, lemon juice, and optional lemon zest to make the glaze.
  10. Drizzle the glaze over the cooled bread and let it set for 15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Toss frozen blueberries in flour before folding to prevent sinking. Do not overmix the batter to keep the bread tender. Use fresh lemon zest for best flavor. If bread browns too quickly, tent with foil halfway through baking. Glaze adds a tangy finish but can be skipped or replaced with powdered sugar dusting.

Nutrition

Keywords: lemon blueberry zucchini bread, glazed zucchini bread, moist zucchini bread, lemon glaze, easy zucchini bread, blueberry loaf, quick bread

Find it online: https://milacook.com/moist-lemon-blueberry-zucchini-bread-recipe-easy-homemade-glazed-loaf/