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Moist Blueberry Zucchini Bread with Bright Lemon Glaze

Close-up of a freshly baked blueberry zucchini bread loaf topped with white glaze, showing moist crumb and blueberries.
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Make this simple, one-bowl Blueberry Zucchini Bread. It stays moist for days, hides garden zucchini well, and features a bright lemon glaze for a perfect summer bake.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely grated zucchini, squeezed dry
  • 1 1/2 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  5. Gently fold in the squeezed, grated zucchini.
  6. Carefully fold in the flour-coated blueberries. Coating the berries prevents them from sinking to the bottom of the loaf.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
  11. Drizzle the lemon glaze over the cooled bread before slicing and serving.

Notes

  • Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This step is key to a non-soggy loaf.
  • If you use frozen blueberries, do not thaw them before tossing them in flour and adding them to the batter.
  • This bread is excellent for breakfast or as a snack for picky eaters who might not otherwise eat vegetables.

Nutrition

Find it online: https://cookingbycarla.com/blueberry-zucchini-bread-moist-easy-recipe/