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Moist Blueberry Zucchini Bread Recipe with Easy Zesty Lemon Glaze

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A moist and flavorful zucchini bread packed with fresh blueberries and topped with a zesty lemon glaze. Perfect for brunch, snacks, or a comforting treat with a fresh twist.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) grated zucchini (squeeze out excess moisture)
  • 1 cup (150g) fresh blueberries
  • Optional: ½ cup chopped walnuts or pecans
  • For the Zesty Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1–2 teaspoons milk or water (to adjust glaze consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini finely and squeeze out as much moisture as possible. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk eggs and sugar until smooth and slightly frothy. Slowly add oil and vanilla extract, mixing until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  6. Fold in the drained zucchini and fresh blueberries gently. Add nuts if using.
  7. Pour the batter evenly into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs. Cover with foil if top browns too fast.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack for at least 30 minutes.
  10. Prepare the lemon glaze by whisking powdered sugar, lemon juice, and lemon zest. Adjust consistency with milk or water.
  11. Drizzle the glaze evenly over the cooled bread and let it set for 10-15 minutes before slicing.

Notes

Do not overmix the batter to avoid tough bread. Squeeze excess moisture from zucchini to prevent sogginess. Use fresh blueberries for best texture. Let bread cool completely before glazing to prevent glaze from melting. Toss frozen blueberries in flour before folding in to reduce sinking. Gluten-free and vegan adaptations are possible with ingredient swaps.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, moist zucchini bread, quick bread, brunch recipe, easy baking, zucchini recipe, blueberry bread

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