Fluffy Blueberry Zucchini Bread with Tangy Lemon Glaze (Print Version)
Bake up a delightful fluffy blueberry zucchini bread, topped with a tangy lemon glaze. This easy recipe uses garden zucchini for a tender, flavorful loaf.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 8 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 teaspoon ground cinnamon
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
2 large eggs
08 -
1/2 cup (120ml) vegetable oil
09 -
1 teaspoon vanilla extract
10 -
1/4 cup (60ml) milk
→ Fresh Add-ins
11 -
1 ½ cups (about 2 medium) shredded zucchini (not squeezed)
12 -
1 cup (150g) fresh blueberries (tossed in 1 tsp flour)
→ Lemon Glaze
13 -
1 cup (120g) powdered sugar
14 -
2-3 tablespoons fresh lemon juice
15 -
1 teaspoon lemon zest
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C). Then, grab your loaf pan – a 9x5-inch one usually works best for me. I like to grease it well and then dust it lightly with flour, or even better, line it with parchment paper leaving an overhang. That way, getting the bread out later is a breeze. Nothing worse than a beautiful loaf stuck to the pan, right? I've had that happen, and it's just heartbreaking.
02 -
In a big bowl, whisk together your flour, sugar, baking powder, baking soda, cinnamon, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is important because you want those leavening agents to be everywhere so your bread rises uniformly. I usually take a deep breath and enjoy the smell of the cinnamon here; it just starts to feel like baking then.
03 -
In a separate, smaller bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until they're all nicely combined. You want a smooth, pale yellow mixture. This is where all that lovely moisture comes from. I often get a little splash on the counter here, but that's just part of the kitchen chaos, right?
04 -
Now, pour your wet ingredients into the dry ingredients. Stir them with a spoon or spatula until they are *just* combined. And I mean just! A few lumps are totally fine. Overmixing is the enemy of tender quick bread, making it tough. I learned that the hard way with a dense banana bread once, oops.
05 -
Gently fold in your shredded zucchini and those gorgeous blueberries. Remember my trick? Toss the blueberries in a teaspoon of flour first to prevent sinking. Be super gentle here, you don't want to smash the blueberries or overwork the batter. You should see little bursts of blue and green throughout the batter, it's just so pretty!
06 -
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. While it cools, whisk together your powdered sugar, lemon juice, and zest for the glaze. Once the bread is mostly cool, drizzle that tangy glaze all over. Oh, the smell of that lemon hitting the warm bread, it’s just wonderful!
# Notes:
01 -
Don't overmix the batter; it makes the bread tough. Gently fold until just combined.
02 -
This bread keeps beautifully wrapped tight on the counter for a few days, or frozen for longer.
03 -
No blueberries? Chopped nuts or chocolate chips work wonderfully instead.
04 -
A slice warmed slightly with a dollop of Greek yogurt feels extra fancy.
# Equipment Needed:
01 -
9x5-inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 300
Total Fat: 12g
Total Carbohydrate: 45g
Protein: 4g