Blueberry Zucchini Bread with Lemon Glaze: A Sweet Treat (Print Version)

Blueberry Zucchini Bread with Lemon Glaze is a moist, flavorful quick bread. My family's favorite, perfect for breakfast or a sweet snack.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

08 - 2 large eggs, lightly beaten
09 - 1/2 cup (120ml) vegetable oil
10 - 1 teaspoon vanilla extract

→ Fresh Add-ins

11 - 2 cups (about 2 medium) shredded zucchini, squeezed dry
12 - 1 1/2 cups fresh blueberries, tossed with 1 tbsp flour

→ Lemon Glaze

13 - 1 1/2 cups (180g) powdered sugar
14 - 2-3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C). Then, grab a 9x5 inch loaf pan. I always grease it really well, then dust it lightly with flour, shaking out any excess. This step is super important, especially if you want your Blueberry Zucchini Bread to slide out beautifully without sticking. I learned this the hard way after a few loaves got stuck; it's a real bummer, trust me!
02 - In a large bowl, whisk together your flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk until everything is totally combined. You want to make sure those leavening agents are distributed evenly, so your bread rises nicely. I always take a moment here to just smell the spices; it's so comforting and gets me excited for the baking ahead. Don't rush this part!
03 - In a separate, medium-sized bowl, lightly beat your eggs. Then, whisk in the vegetable oil and vanilla extract until they're all blended together. This creates our liquid base, and you're looking for a smooth, uniform mixture. Honestly, I sometimes get a little messy with the oil, but it's all part of the fun, right? Just make sure it’s incorporated well.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula, just until almost combined. Don't overmix! Lumps are actually okay here; overmixing develops gluten, which can make your Blueberry Zucchini Bread tough. Now, fold in your shredded zucchini. Remember that mistake I made? Squeeze out as much excess water from the zucchini as you can before adding it! This makes a huge difference in the final texture.
05 - Gently fold in the fresh blueberries. I usually toss them with a tablespoon of flour first; this little trick helps prevent them from sinking to the bottom of the loaf. Be super gentle so you don't burst all those beautiful berries. You want those vibrant pockets of fruit throughout your Blueberry Zucchini Bread, not just a blue streak at the bottom.
06 - Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is a little different, so keep an eye on it! Mine usually takes about 55 minutes. Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. The smell at this stage is incredible, truly.
07 - While the bread cools, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. You want a thick but pourable consistency. If it's too thick, add a tiny bit more lemon juice; too thin, add more powdered sugar. Once the Blueberry Zucchini Bread is completely cool (this is important, otherwise your glaze will just melt!), drizzle the glaze generously over the top. Let the glaze set a bit before slicing. It's the perfect tangy finish!

# Notes:

01 - Always, always squeeze the excess water out of your shredded zucchini. My first loaf was a soggy disaster until I learned this crucial step.
02 - Don't overmix the batter! A few lumps are fine; overmixing makes for a tough, dense bread, and nobody wants that.
03 - Make sure the bread is completely cool before glazing. Otherwise, your beautiful lemon glaze will just melt right off, and that's a sad sight.
04 - For an extra zing, add a teaspoon of lemon zest directly into the bread batter along with the wet ingredients.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - box grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 320
Total Fat: 12g
Total Carbohydrate: 50g
Protein: 4g

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