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Easy One-Bowl Blueberry Zucchini Bread Recipe with Lemon Glaze for Perfect Moistness

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A moist and flavorful zucchini bread with fresh blueberries and a bright lemon glaze, made in one bowl for easy preparation and minimal cleanup.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180 g) grated zucchini, no need to peel
  • 1 cup (150 g) fresh or frozen blueberries
  • For the Lemon Glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1–2 tablespoons milk or water

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
  2. Grate the zucchini using the large holes of a box grater. Gently squeeze out excess moisture with your hands or a clean kitchen towel.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Add the sugar to the dry ingredients and stir briefly.
  5. Pour in the vegetable oil, eggs, and vanilla extract. Stir gently until just combined; a few lumps are okay.
  6. Fold in the grated zucchini carefully, then gently fold in the blueberries.
  7. Pour the batter into the prepared loaf pan and smooth the top gently.
  8. Bake for 50-60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack.
  10. While the bread cools, whisk together powdered sugar, lemon juice, lemon zest, and enough milk or water to reach a thick but pourable consistency.
  11. Drizzle the lemon glaze over the cooled loaf and let it set before slicing.

Notes

Do not skip draining the zucchini to avoid gummy bread. Use fresh lemon zest and juice for best glaze flavor. Fold blueberries gently to prevent crushing. Tent with foil if bread browns too quickly. Drizzle glaze only when bread is cool to avoid melting. For gluten-free, use a 1:1 gluten-free flour blend and adjust moisture. For vegan, replace eggs with flax eggs and use plant-based milk and coconut oil.

Nutrition

Keywords: blueberry zucchini bread, lemon glaze, one-bowl recipe, moist zucchini bread, easy zucchini bread, blueberry bread, lemon zucchini bread

Find it online: https://tempotaste.com/easy-one-bowl-blueberry-zucchini-bread-recipe-with-lemon-glaze-for-perfect-moistness/