Moist Blueberry Zucchini Bread with a Lemon Glaze Recipe
This Moist Blueberry Zucchini Bread with a Lemon Glaze is a deliciously tender and flavorful quick bread that combines the freshness of grated zucchini and juicy blueberries with a bright, tangy lemon glaze. Perfect for breakfast, snacks, or dessert, this recipe yields moist, sweet, and satisfying loaves packed with natural fruit and vegetable goodness enhanced by a subtle citrus finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 large loaves or 4 mini loaves 1x
- Category: Cakes, Desserts, Vegetables
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
- 2 cups grated zucchini
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Add-ins
- 1 pint fresh blueberries
Lemon Glaze
- 1 cup icing sugar (powdered sugar)
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease 2 large loaf pans or 4 mini loaf pans. You may also use a combination such as 1 large loaf pan and 3 mini loaf pans depending on your preference.
- Mix the Wet Ingredients: In a large mixing bowl, beat together 3 large eggs, 1 cup vegetable oil, 1 tablespoon vanilla extract, and 2 1/4 cups granulated sugar until the mixture is smooth and well combined. This forms the wet base of your batter.
- Incorporate Zucchini and Dry Ingredients: Fold 2 cups of shredded zucchini into the wet mixture. Then gradually add 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/4 teaspoon baking soda. Beat the mixture just until combined, taking care to avoid overmixing to ensure tender bread.
- Add Blueberries and Prepare to Bake: Gently fold in 1 pint of fresh blueberries, ensuring they are evenly distributed without breaking them. Pour the batter evenly into the prepared pans and smooth the tops.
- Bake and Cool the Bread: Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
- Drizzle with Lemon Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon heavy cream until smooth. Once the bread is completely cooled, drizzle this lemon glaze over the top. Allow the glaze to set before slicing and serving.
Notes
- You do not need to squeeze out the moisture from the zucchini; the natural moisture helps keep the bread moist.
- For added citrus flavor, lemon zest can be added to both the batter and glaze as an optional variation.
- Frozen blueberries may be used; they hold up well during baking without breaking apart.
- If baking mini loaves or muffins, adjust baking time accordingly (start checking at 25 minutes for minis).
- The recipe yields a sweet bread, so consider adjusting sugar to taste for lower sweetness.
Keywords: Blueberry zucchini bread, lemon glaze zucchini bread, moist zucchini bread, quick bread, blueberry dessert bread, lemon glazed bread, zucchini dessert
