Moist Blueberry Zucchini Bread with Lemon Glaze Recipe

Introduction

This moist blueberry zucchini bread is a delightful blend of fresh fruit and garden veggies, creating a tender, flavorful treat. Topped with a zesty lemon glaze, it’s perfect for breakfast, snacks, or dessert.

Ingredients

• 3 large eggs
• 1 cup cooking oil
• 1 tablespoon vanilla essence
• 2 1/4 cups white sugar
• 2 cups grated zucchini
• 3 cups regular flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pint fresh blueberries
• 1 cup icing sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon heavy cream

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Lightly grease 2 large loaf pans or 4 mini loaf pans. You can also mix pan sizes if preferred.
2. Step 2: In a large bowl, beat together the eggs, cooking oil, vanilla essence, and white sugar until well combined to create the wet base.
3. Step 3: Fold in the grated zucchini. Then add the flour, salt, baking powder, and baking soda. Beat gently until just mixed, taking care not to overmix.
4. Step 4: Gently fold the fresh blueberries into the batter. Pour the mixture evenly into the prepared pans.
5. Step 5: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
6. Step 6: Whisk together the icing sugar, lemon juice, and heavy cream until smooth. Drizzle the lemon glaze over the cooled bread and let it set before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of cinnamon or lemon zest to the batter before baking.
• If fresh blueberries aren’t available, frozen ones can be used—just don’t thaw them to avoid discoloring the batter.
• You can substitute half the regular flour with whole wheat flour for a nuttier taste and added nutrition.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded carrots instead of zucchini?

Yes, shredded carrots work well as a substitute and will give the bread a slightly sweeter flavor and a nice texture.

How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in a little flour before folding them into the batter. This helps them stay suspended evenly throughout the bread.

Moist Blueberry Zucchini Bread with Lemon Glaze Recipe

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★★★★★

4.6 from 51 reviews

This Moist Blueberry Zucchini Bread with a Lemon Glaze is a delightful twist on classic zucchini bread, combining fresh blueberries for bursts of juicy sweetness and a bright, tangy lemon glaze. Perfect for breakfast, brunch, or a sweet snack, this bread is wonderfully moist and flavorful with a tender crumb and a beautiful glaze finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 2 large loaves or 4 mini loaves 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread Ingredients

• 3 large eggs
• 1 cup cooking oil (vegetable oil recommended)
• 1 tablespoon vanilla essence
• 2 1/4 cups white sugar
• 2 cups grated zucchini
• 3 cups regular all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pint fresh blueberries

Lemon Glaze Ingredients

• 1 cup icing sugar (powdered sugar)
• 1 tablespoon fresh lemon juice
• 1 tablespoon heavy cream

Instructions

1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Lightly grease either two large loaf pans or four mini loaf pans, or use a combination depending on your preference.
2. Mix the Wet Ingredients: In a large mixing bowl, beat together 3 large eggs, 1 cup of vegetable oil, 1 tablespoon of vanilla extract, and 2 1/4 cups of sugar until the mixture is smooth and combined, forming the wet base of the bread batter.
3. Incorporate Zucchini and Dry Ingredients: Fold in 2 cups of shredded zucchini gently into the wet mixture. Then add 3 cups of all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/4 teaspoon baking soda, mixing carefully until just combined to avoid overmixing, which can toughen the bread.
4. Add Blueberries and Prepare to Bake: Gently fold 1 pint of fresh blueberries into the batter to distribute them evenly without breaking too many. Pour the batter evenly into the prepared loaf pans.
5. Bake and Cool the Bread: Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the loaves cool in the pans for about 20 minutes before transferring them onto wire racks to cool completely.
6. Drizzle with Lemon Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 1 tablespoon of fresh lemon juice, and 1 tablespoon of heavy cream until smooth. Drizzle the glaze evenly over the cooled bread and let it set before slicing and serving.

Notes

• Be careful not to overmix once the flour is added; overmixing can make the bread dense.
• Grate zucchini finely and use it fresh for the best moisture and texture.
• Fresh blueberries work best to avoid color bleeding; if using frozen, do not thaw before adding.
• You can substitute oil with melted butter for a richer flavor if desired.
• Make sure the bread is fully cooled before glazing to prevent the glaze from melting and becoming runny.
• Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: blueberry zucchini bread, zucchini bread recipe, lemon glaze, moist zucchini bread, blueberry loaf, baked goods, breakfast bread, sweet bread