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Moist Blueberry Zucchini Bread with Lemon Glaze Recipe Delivers 5Star Flavor

Moist Blueberry Zucchini Bread with Lemon Glaze Recipe
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Enjoy the perfect blend of sweet blueberries and fresh zucchini topped with tangy lemon glaze in this moist blueberry zucchini bread recipe

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, squeezed gently to remove excess moisture but not dry)
  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (if frozen, do not thaw; add directly to batter)
  • 1 cup powdered sugar (for the lemon glaze)
  • 2 tablespoons freshly squeezed lemon juice (for the lemon glaze)
  • 1 teaspoon lemon zest (optional but highly recommended, for the lemon glaze)

    • Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon to ensure even mixing and good rise.
  • In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth and glossy.
  • Add the vegetable oil and vanilla extract to the wet mixture and beat until combined.
  • Gradually fold the dry ingredients into the wet mix until no flour is visible, being careful not to overmix.
  • Fold in the shredded zucchini gently, then fold in the blueberries. Optionally toss blueberries in a little flour before folding to prevent sinking.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 55–65 minutes, starting to check at 55 minutes using a toothpick in the center; it should come out clean or with a few moist crumbs.
  • Cool the bread in the pan for about 15 minutes, then remove and cool completely on a wire rack before glazing.
  • For the glaze, mix powdered sugar, lemon juice, and lemon zest until smooth, then drizzle evenly over the cooled bread.

    • Notes

    Blueberry zucchini bread combines the subtle earthiness of zucchini with sweet blueberries in a moist bread, topped with a fresh lemon glaze for a bright punch. Perfect for breakfasts, snacks, or desserts with garden-fresh or frozen ingredients.

    Find it online: https://www.theworstme.com/moist-blueberry-zucchini-bread-with-lemon-glaze-recipe/