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Ultra Moist Lemon Blueberry Zucchini Bread

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A moist and flavorful zucchini bread bursting with fresh lemon zest and juicy blueberries, topped with a zesty lemon glaze for a perfect breakfast or snack.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • 2 cups all-purpose flour (can swap half for whole wheat for a nuttier flavor)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar (organic cane sugar preferred)
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest (freshly grated from about 1 large lemon)
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)
  • For the Zesty Lemon Glaze:
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  2. Shred about 1 ½ cups zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. In another bowl, beat 2 large eggs with 1 cup granulated sugar until combined. Add ½ cup melted butter, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon fresh lemon juice. Stir gently.
  5. Slowly fold the dry ingredients into the wet mixture using a rubber spatula. Avoid overmixing.
  6. Fold in the shredded zucchini and 1 cup blueberries gently, distributing evenly without squishing the berries.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too fast.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. In a small bowl, whisk 1 cup sifted powdered sugar with 2-3 tablespoons fresh lemon juice until smooth and pourable. Adjust consistency as needed.
  11. Drizzle the lemon glaze over the cooled bread and let it set for 10-15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Fold blueberries in last to prevent color bleed. Tent with foil if top browns too quickly. Let bread cool completely before glazing for best texture. Frozen blueberries can be used without thawing.

Nutrition

Keywords: lemon blueberry zucchini bread, moist zucchini bread, lemon glaze, breakfast bread, easy zucchini bread, blueberry bread, lemon zest bread

Find it online: https://tempotaste.com/ultra-moist-lemon-blueberry-zucchini-bread-perfect-for-easy-breakfast-recipes/