Tangy Blueberry Zucchini Bread with Lemon Glaze (Print Version)

Bake up a delightful Blueberry Zucchini Bread with Lemon Glaze! A moist loaf with fresh berries and hidden zucchini, topped with a zesty lemon drizzle.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Base Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 ½ teaspoons baking powder
04 - 1 teaspoon baking soda
05 - 1 teaspoon ground cinnamon
06 - ¼ teaspoon ground nutmeg
07 - ½ teaspoon salt

→ Wet Base Ingredients

08 - 2 large eggs, room temperature
09 - ½ cup (120ml) vegetable oil
10 - 1 teaspoon vanilla extract

→ Star Add-ins

11 - 1 ½ cups (about 1 medium) shredded zucchini, squeezed dry
12 - 1 cup fresh blueberries

→ Lemon Glaze

13 - 1 cup (120g) powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C) and grab a 9x5-inch loaf pan. I usually grease it with a bit of butter and then dust it with flour – prevents sticking, a lesson I learned after a few loaves got stuck in the pan, a truly frustrating kitchen moment! In a large bowl, whisk together your flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure everything is well combined; you don't want pockets of leavening. I always give it an extra whisk, just to be sure.
02 - In a separate, medium bowl, crack your eggs. Whisk them lightly, then pour in the vegetable oil and vanilla extract. Give that a good stir until it's all nicely blended. This is where the magic starts to happen, you can almost smell the goodness already! I always make sure there are no streaks of oil, just a smooth, golden mixture. This step is pretty straightforward, but don't rush it; proper mixing here makes a difference in the final texture of your loaf.
03 - Now, pour your wet ingredients into the dry ingredients. Stir them together with a spatula until just combined. Honestly, resist the urge to overmix! Overmixing develops the gluten too much, and we want a tender, moist bread, not a tough one. Lumps are okay here; in fact, a few small lumps are perfectly fine. This is the stage where I usually get a little flour dust on my nose, a sign of a good baking session!
04 - Gently fold in your shredded zucchini and fresh blueberries. I always toss the blueberries with a tiny bit of flour beforehand; it helps prevent them from sinking to the bottom of the loaf. This is a crucial step for even berry distribution. Be gentle, we don't want to smash those beautiful blueberries! I love seeing the vibrant blue peeking through the green zucchini, it just looks so fresh and inviting.
05 - Pour the batter into your prepared loaf pan and smooth out the top. Pop it into your preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Around the 40-minute mark, I usually check it and sometimes loosely tent it with foil if the top is browning too quickly. The smell at this stage is absolutely heavenly; it fills the whole house with warmth and anticipation for your Blueberry Zucchini Bread with Lemon Glaze.
06 - Once baked, let the bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar and fresh lemon juice for your glaze. You want it thick enough to drizzle but still pourable. Once the bread is completely cool (this is important, or your glaze will melt!), drizzle that tangy lemon glaze all over. It’s the perfect bright finish to our delightful loaf. Don't be afraid to make a little mess with the drizzle, that's part of the homemade charm!

# Notes:

01 - Always squeeze out the excess water from your shredded zucchini; this is a game-changer for a moist, not soggy, loaf.
02 - Store any leftover glazed bread loosely covered at room temperature for up to 3 days, or freeze slices for longer enjoyment.
03 - If you're out of fresh blueberries, frozen ones work just fine, but don't thaw them before folding into the batter.
04 - For an extra flavor kick, add a generous pinch of lemon zest to both the batter and the glaze.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - medium mixing bowl
04 - whisk
05 - spatula
06 - wire rack

# Nutrition (Per Serving):

Calories: 280 calories
Total Fat: 12g fat
Total Carbohydrate: 38g carbs
Protein: 4g protein

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