Moist Blueberry Zucchini Bread with Zesty Lemon Glaze (Print Version)

Bake up a batch of moist blueberry zucchini bread! This tender loaf, with fresh blueberries and a bright lemon glaze, is a perfect, easy-to-make treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American (Home-style)
Dietary: Vegetarian

# Ingredients:

→ Bread Base Essentials

01 - 1 ½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt

→ Flavor & Moisture Boosters

06 - 2 large eggs, room temperature
07 - ½ cup vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 ½ cups grated zucchini (about 1 medium zucchini), gently squeezed
10 - 1 cup fresh blueberries (or frozen, unthawed)

→ Sweet Finish

11 - 1 cup powdered sugar, sifted
12 - 2 tablespoons fresh lemon juice
13 - ½ teaspoon lemon zest

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C). Then, get your loaf pan ready. I usually grease it really well with butter or cooking spray, then dust it lightly with flour. This little step is crucial; I once skipped it, and the bread stuck like glue—what a mess! It just ensures your beautiful moist blueberry zucchini bread slides out easily. I always double-check the oven temperature before I put anything in, too, because my oven can be a bit moody.
02 - In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Give it a good whisk, making sure there are no lumps. This helps distribute the leavening agents evenly. I remember one time I just kinda stirred it, and had a weird pocket of baking soda in one slice. Not my finest baking moment, but we learn, right? This step is quick but important for a consistent crumb throughout your moist blueberry zucchini bread.
03 - In a separate, medium bowl, whisk the eggs, vegetable oil, and vanilla extract until they're well combined and look a bit frothy. This is where the magic starts to happen, smelling so good already! Don't overmix here, just get them incorporated. I usually give it a good minute or so, just until it's light and airy. It feels like such a simple step, but it sets the stage for that lovely texture.
04 - Now for the stars! Add the grated (and gently squeezed!) zucchini to the wet ingredients. Then, gently fold in those fresh blueberries. I like to toss the blueberries with a tablespoon of flour first; it really helps prevent them from sinking to the bottom during baking. I learned this trick after a few loaves had all the berries congregating at the very base, which was a bit of a bummer. It’s a little extra step for a perfectly distributed berry bite in your moist blueberry zucchini bread.
05 - Pour your wet ingredient mixture into the dry ingredients. Stir *just* until everything is combined. Seriously, stop stirring the moment you don't see any dry flour streaks. Overmixing is the enemy of tender bread, making it tough and chewy. I've definitely gone too far before, thinking "just one more stir," and regretted it. A slightly lumpy batter is actually a good sign here, believe it or not! It's all about that gentle touch for the best moist blueberry zucchini bread.
06 - Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for about 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. While it cools a bit, whisk together your powdered sugar, lemon juice, and lemon zest for the glaze. Once the bread is mostly cool, drizzle that glorious lemon glaze all over. It smells heavenly, and honestly, the wait for it to cool is the hardest part. That bright glaze really finishes off the moist blueberry zucchini bread beautifully.

# Notes:

01 - Don't overmix the batter; it makes the bread tough, and I learned that the hard way.
02 - Leftovers store beautifully in an airtight container for up to 3 days on the counter.
03 - If you don't have fresh blueberries, frozen works fine—just don't thaw them first!
04 - A little extra lemon zest in the glaze just brightens everything up, trust me.

# Equipment Needed:

01 - Loaf pan (9x5 inch)
02 - large mixing bowls
03 - whisk
04 - box grater
05 - measuring cups and spoons
06 - wooden skewer or toothpick

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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