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Moist Lemon Blueberry Zucchini Bread Recipe with Easy Lemon Glaze

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A moist and flavorful lemon blueberry zucchini bread with a bright lemon zing and juicy blueberries, topped with a simple lemon glaze for a sweet-tart finish.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • ½ cup (120 ml) buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 ½ cups (180 g) grated zucchini, packed
  • 1 cup (150 g) fresh blueberries (frozen can be used, do not thaw)
  • For the Lemon Glaze:
  • 1 cup (120 g) powdered sugar
  • 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 or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a large bowl, combine wet ingredients: sugar, vegetable oil, eggs, buttermilk, lemon juice, and lemon zest. Whisk until smooth and slightly frothy.
  5. Fold the grated zucchini into the wet mixture gently.
  6. Gradually add the dry ingredients to the wet mixture, folding carefully with a spatula just until combined. Avoid overmixing.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  10. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. While the bread cools, prepare the lemon glaze by whisking powdered sugar with lemon juice until smooth and drizzleable. Add lemon zest if desired.
  12. Drizzle the glaze over the cooled bread just before serving.

Notes

Squeeze excess moisture from grated zucchini to avoid soggy bread. Tent with foil if edges brown too quickly. Use fresh lemon zest and juice for best flavor. Glaze when bread is fully cooled to prevent melting. Frozen blueberries can be used without thawing to avoid color streaks.

Nutrition

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

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