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Moist Blueberry Zucchini Bread with Lemon Glaze Recipe

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.

Ingredients

Scale

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