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Moist Blueberry Zucchini Bread Recipe with Easy Lemon Glaze for Perfect Homemade Snack

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A moist and tender zucchini bread bursting with fresh blueberries and topped with a bright, tangy lemon glaze. Perfect for a cozy snack or brunch treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) zucchini, finely shredded
  • 1 cup (150g) fresh blueberries
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan with butter or non-stick spray. Set aside.
  2. Shred the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze to remove excess moisture.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  4. In a separate medium bowl, beat the eggs, granulated sugar, and brown sugar until combined. Add the vegetable oil and vanilla extract, mixing gently but thoroughly.
  5. Fold the wet ingredients into the dry ingredients using a rubber spatula. Stop mixing when the flour disappears.
  6. Gently fold in the shredded zucchini and blueberries, being careful not to break the berries.
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release any large air bubbles.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent with foil halfway through baking.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack for at least 30 minutes before glazing.
  10. Prepare the lemon glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Adjust lemon juice for desired consistency.
  11. Drizzle the lemon glaze evenly over the cooled bread and let it set for 10-15 minutes before slicing.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy bread. Fold blueberries in gently to keep them intact. Tent with foil if top browns too quickly. Let bread cool completely before glazing to prevent glaze from sliding off. Toss blueberries in a tablespoon of flour if they tend to sink.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, moist zucchini bread, easy zucchini bread, homemade snack, blueberry bread, zucchini dessert

Find it online: https://coracooks.com/moist-blueberry-zucchini-bread-recipe-with-easy-lemon-glaze-for-perfect-homemade-snack/