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

Moist Blueberry Zucchini Bread, a delightful blend of sweet blueberries and garden zucchini, topped with a bright lemon glaze. Perfect for a morning treat or afternoon snack.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 ½ cups (180g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet Ingredients

07 - 2 large eggs, at room temperature
08 - ½ cup (120ml) vegetable oil
09 - 1 teaspoon vanilla extract

→ Fresh Produce

10 - 1 ½ cups (about 2 medium) grated zucchini, lightly patted dry
11 - 1 cup (150g) fresh blueberries

→ Lemon Glaze

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

# Instructions:

01 - First things first, let’s get that loaf pan ready. I usually grab a 9x5 inch one, grease it up, and then dust it lightly with flour. Honestly, I've skipped this step once or twice, and let's just say prying the bread out was a true test of patience! In a big bowl, whisk together your flour, sugar, baking soda, baking powder, salt, and cinnamon. Give it a good whisk, like you’re actually enjoying yourself, to make sure everything is evenly combined. This is where all those dry ingredients get to know each other before the wet stuff comes in.
02 - In a separate, medium-sized bowl, crack in your eggs – room temperature, remember? Whisk them lightly, then pour in the vegetable oil and vanilla extract. Give that a good stir until it’s all incorporated and looks nice and smooth. This liquid gold is what’s going to make our bread super moist, so don't be shy with the whisk. I always take a quick sniff of the vanilla right about now; it's just so comforting, you know?
03 - Now for the magic! Pour the wet ingredients into your dry mixture. Grab a spatula and mix until *just* combined. And I mean *just* combined, hon! Overmixing is a cardinal sin in quick bread making; it makes for tough bread, and nobody wants that. Gently fold in the grated zucchini. You'll see the batter starting to come together, looking a bit thick and lumpy, but that's totally okay. It smells earthy and sweet already, a good sign!
04 - Here’s where the fun really begins! Gently fold in your fresh blueberries. If you're using frozen, remember, *don't thaw them*! Just toss them in straight from the freezer. I like to dust them with a tiny bit of flour first sometimes; it helps prevent them from sinking to the bottom. Be super gentle here, we don’t want smashed blueberries making our bread purple, unless that's your vibe, of course! You’ll see those pops of blue against the green flecks of zucchini.
05 - Pour your beautiful batter into the prepared loaf pan. Try to spread it evenly, but don't fuss too much. Pop it into your preheated oven at 350°F (175°C). Now, the hard part: waiting! It'll need about 50-60 minutes. Mine usually takes around 55. You'll know it's ready when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The kitchen will start smelling absolutely incredible, trust me!
06 - Once baked, take that gorgeous loaf out of the oven and let it cool in the pan for about 10-15 minutes. This is crucial! Trying to unmold it too soon is a recipe for disaster, I've learned that the hard way. Then, carefully invert it onto a wire rack to cool completely. While it’s cooling, whisk together your powdered sugar and lemon juice for the glaze. Once the bread is cool, drizzle that zesty lemon glaze over the top. It looks so pretty, and the smell is just divine!

# Notes:

01 - Don't overmix the batter! Seriously, just mix until the dry ingredients disappear. Overmixing develops gluten and gives you a tough, chewy bread instead of a moist one.
02 - Make sure your zucchini is grated finely but don't squeeze it completely dry. That little bit of moisture is key to the 'moist' part of this Moist Blueberry Zucchini Bread.
03 - Let the bread cool completely before glazing. If it's warm, the glaze will just melt right off, and that's just sad.
04 - If using frozen blueberries, toss them with a teaspoon of flour before adding to the batter to prevent them from sinking.

# Tools You'll Need:

01 - Loaf pan (9x5 inch)
02 - large mixing bowls
03 - medium mixing bowl
04 - whisk
05 - rubber spatula
06 - box grater
07 - wire rack

# Nutrition Facts (Per Serving):

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

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