Moist Blueberry Zucchini Bread with Lemon Glaze Recipe
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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