Blueberry Zucchini Bread with Zesty Lemon Glaze (Print Version)
Blueberry Zucchini Bread with lemon glaze is a tender, moist loaf that's packed with fresh blueberries and hidden zucchini. A family favorite, easy to bake!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Wet Ingredients
01 -
2 large eggs
02 -
1 cup (200g) granulated sugar
03 -
½ cup (120ml) vegetable oil
04 -
1 teaspoon vanilla extract
→ Dry Ingredients
05 -
1 ½ cups (180g) all-purpose flour
06 -
1 teaspoon baking soda
07 -
½ teaspoon baking powder
08 -
1 teaspoon ground cinnamon
09 -
½ teaspoon salt
→ Fresh Add-ins
10 -
1 ½ cups (about 1 medium) shredded zucchini, squeezed dry
11 -
1 cup (150g) fresh blueberries
→ Lemon Glaze
12 -
1 cup (120g) powdered sugar
13 -
2-3 tablespoons fresh lemon juice
# Instructions:
01 -
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab a 9x5-inch loaf pan and grease it up, then lightly flour it. This is where I always get flour dust everywhere, honestly. Sometimes I just use parchment paper with an overhang, which is a total lifesaver for easy removal. Don't skip this step, or you'll be prying your beautiful Blueberry Zucchini Bread out of the pan!
02 -
In a big bowl, whisk together your eggs, granulated sugar, vegetable oil, and vanilla extract until they’re all nice and smooth. You want it to be light and slightly frothy, not just barely combined. I once didn't mix enough, and the bread had weird streaks – oops! Take your time here; it really makes a difference for the final texture of your Blueberry Zucchini Bread. It should smell sweet and inviting already.
03 -
In a separate, medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, and salt. Make sure there are no lumps, especially with the leavening agents. This ensures even distribution and a good rise. I usually give it a good five stirs, just to be sure. It smells so warm and comforting even dry!
04 -
Now, gently fold the dry ingredients into the wet until just combined. Don't overmix, that’s a big no-no for tender bread! Then, carefully fold in the shredded zucchini and blueberries. I like to toss the blueberries with a tiny bit of flour first to keep them from sinking to the bottom, a trick I learned after many sunken berry disasters.
05 -
Pour your batter into the prepared loaf pan. Pop it into the preheated oven and bake for about 50-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. My kitchen starts smelling absolutely divine around the 40-minute mark, a mix of sweet blueberries and warm spices – it’s the best! Try not to open the oven door too much, or it might sink a little, I've done that so many times!
06 -
Let the Blueberry Zucchini Bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. While it's cooling, whisk together your powdered sugar and lemon juice for the glaze. Once the bread is cool, drizzle that glorious lemon glaze all over it. The tang of the lemon with the sweet bread and juicy blueberries? Perfection!
# Notes:
01 -
Always squeeze excess water from your shredded zucchini; soggy zucchini equals soggy bread.
02 -
For longer storage, freeze individual slices wrapped tightly; they thaw beautifully.
03 -
If you're out of fresh blueberries, frozen ones work great-just don't thaw them first!
04 -
Add a teaspoon of lemon zest to the batter for a brighter, more pronounced lemon flavor.
# Equipment Needed:
01 -
9x5-inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
box grater
# Nutrition (Per Serving):
Calories: 320
Total Fat: 14g
Total Carbohydrate: 45g
Protein: 5g