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

Moist Blueberry Zucchini Bread with tangy lemon glaze is a delightful treat. This recipe uses fresh zucchini and blueberries for a flavorful, tender crumb.

# 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 Mix Essentials

01 - 2 cups (240g) all-purpose flour
02 - 1 ½ cups (300g) granulated sugar
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 teaspoon ground cinnamon

→ Wet Mix Wonders

06 - 2 large eggs
07 - ½ cup (120ml) vegetable oil
08 - 1 teaspoon pure vanilla extract
09 - ¼ cup (60ml) buttermilk (or milk + 1 tsp lemon juice)

→ Fresh Goodies

10 - 1 ½ cups (about 2 medium) grated zucchini, squeezed dry
11 - 1 cup fresh blueberries

→ Lemon Glaze Magic

12 - 1 cup (120g) powdered sugar
13 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C). Grab a 9x5-inch loaf pan and give it a good spray with non-stick cooking spray, then dust it with a little flour. This prevents sticking, trust me, I've had loaves refuse to come out! Now, the zucchini: grate it up, then get a clean kitchen towel and squeeze out as much excess water as you possibly can. This is critical for making sure your Moist Blueberry Zucchini Bread isn't soggy. You'll be surprised how much water comes out!
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon. Just a quick whisk to get everything evenly distributed. I love how the cinnamon just perfumes the air at this stage; it's like a little preview of the deliciousness to come. Make sure there are no lumps of baking soda hiding in there, as that could lead to weird pockets in your finished bread.
03 - In a separate medium bowl, crack in your eggs. Whisk them lightly, then pour in the vegetable oil, vanilla extract, and buttermilk (or your homemade buttermilk substitute). Whisk it all together until it's well combined and looks a bit frothy. This is where the magic happens for that tender crumb! I always give it an extra whisk, just to be sure.
04 - Pour the wet ingredients into the dry ingredients. Stir with a spatula until *just* combined. Seriously, don't overmix! Overmixing is the enemy of tender quick bread. Then, gently fold in your squeezed grated zucchini and the fresh blueberries. I usually toss the blueberries with a tiny bit of flour first to prevent them from sinking to the bottom, a trick I picked up after a few "blueberry graveyard" loaves, oops!
05 - Pour the batter evenly into your prepared loaf pan. Pop it into the preheated oven and bake for 50-60 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. The top will be golden brown and the whole kitchen will smell absolutely heavenly. My kids always start hovering around the oven at this point, which is always a good sign!
06 - While the bread cools slightly in the pan for about 10 minutes, whisk together the powdered sugar and fresh lemon juice for the glaze. You want it thick enough to drizzle, but still pourable. If it's too thick, add a tiny bit more lemon juice; too thin, add more powdered sugar. Once the bread is out of the pan and on a wire rack, let it cool completely before drizzling with the glaze. This is the hardest part, waiting! But that tangy lemon glaze on top of the Moist Blueberry Zucchini Bread? Worth every second.

# Notes:

01 - Always, *always* squeeze the excess water from your grated zucchini; it’s the secret to a truly moist, not soggy, bread.
02 - Don't overmix the batter once the wet and dry ingredients are combined; a few lumps are fine and lead to a more tender crumb.
03 - Wait for the bread to cool completely before adding the lemon glaze, otherwise it'll just melt right off!
04 - For an extra citrusy kick, zest a lemon into the wet ingredients along with the juice.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 350 kcal
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g

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