Print

Moist Blueberry Lemon Zucchini Bread Recipe with Easy Cream Cheese Glaze

moist blueberry lemon zucchini bread - featured image
Print Recipe

A moist and flavorful zucchini bread bursting with fresh blueberries and bright lemon zest, topped with a tangy cream cheese glaze. Perfect for breakfast or a snack, this quick and easy recipe balances sweet and tangy flavors with a tender crumb.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups shredded zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup (150g) fresh or frozen blueberries
  • For the Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1–2 teaspoons milk or cream to thin, if needed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
  3. Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
  6. Gently fold in the shredded zucchini and blueberries, being careful not to burst the berries.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the glaze, beat together the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Add milk or cream as needed to reach a drizzle-able consistency.
  11. Drizzle the cream cheese glaze over the cooled loaf. Slice and serve.

Notes

If zucchini is watery, sprinkle with salt and let sit 10 minutes, then squeeze out excess moisture to avoid sogginess. Fold blueberries gently to prevent color bleed. Use room temperature ingredients for best results. Tent with foil if bread browns too quickly. For gluten-free, substitute with 1-to-1 gluten-free baking flour. For dairy-free, use coconut oil and vegan cream cheese. To make vegan, use flax eggs and dairy-free substitutes.

Nutrition

Keywords: blueberry zucchini bread, lemon zucchini bread, cream cheese glaze, quick bread, moist zucchini bread, blueberry bread, lemon bread, easy baking, breakfast bread, snack bread

Find it online: https://daintydine.com/moist-blueberry-lemon-zucchini-bread-recipe-with-easy-cream-cheese-glaze/