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Flavorful Glazed Blueberry Zucchini Bread with Lemon Drizzle

blueberry zucchini bread - featured image
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A quick and easy zucchini bread bursting with juicy blueberries and topped with a tangy lemon glaze. Perfect for busy bakers needing a delicious homemade treat in under an hour.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150 g) grated zucchini, squeezed dry
  • 1 cup (150 g) fresh or frozen blueberries
  • ¾ cup (90 g) powdered sugar, sifted (for lemon drizzle)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  2. Grate 1 ½ cups zucchini and squeeze out excess moisture using a towel or cheesecloth. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, beat eggs with sugar until slightly thickened (about 2 minutes). Add oil and vanilla extract, mixing until smooth.
  5. Fold grated zucchini into the wet mixture gently, then gradually add the dry ingredients. Stir just until combined.
  6. Carefully fold in blueberries, being gentle to avoid breaking them. Use frozen berries straight from the freezer if applicable.
  7. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking at 50 minutes with a toothpick for doneness.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle generously over the cooled loaf.

Notes

Squeeze excess moisture from zucchini to prevent soggy bread. Fold blueberries gently to avoid bruising. Check doneness starting at 50 minutes. Cool bread completely before glazing to prevent glaze from melting off. Adjust glaze thickness by adding lemon juice or powdered sugar as needed.

Nutrition

Keywords: zucchini bread, blueberry bread, lemon drizzle, quick bread, easy dessert, bake sale recipe, gluten-free option, vegan adaptation

Find it online: https://goldensimmer.com/flavorful-glazed-blueberry-zucchini-bread-recipe-with-easy-lemon-drizzle/