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

Moist Blueberry Zucchini Bread with Lemon Glaze: Tender, sweet, and bursting with fresh blueberries. A zesty lemon glaze adds the perfect bright finish!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs, room temperature
02 - 1/2 cup (120ml) vegetable oil
03 - 1 teaspoon vanilla extract

→ Dry Ingredients

04 - 1 3/4 cups (220g) all-purpose flour
05 - 1 cup (200g) granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon salt

→ Flavor & Texture Boosters

11 - 1 1/2 cups (about 2 medium) shredded zucchini, squeezed dry
12 - 1 cup (150g) fresh blueberries (tossed with 1 tbsp flour if desired)

→ Lemon Glaze

13 - 1 cup (120g) powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get that oven heating to 350°F (175°C). Then, grab a 9x5 inch loaf pan. I usually grease it well and then dust it with a little flour, or line it with parchment paper leaving an overhang for easy lifting – trust me, that parchment trick saves so much grief. In a big bowl, whisk together your flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. I always give it a good, enthusiastic whisk to make sure everything is evenly distributed. Nothing worse than a lump of baking soda in one bite, yuck!
02 - In a separate, medium-sized bowl, crack in your eggs. Whisk them until they're light and frothy. Then pour in the vegetable oil and vanilla extract. Give that a good mix until it's all happy and combined. This is where you can really smell that lovely vanilla starting to come through. I once got distracted by a podcast and almost forgot the vanilla – disaster averted just in time! Just make sure everything is properly incorporated; no oil slicks floating around.
03 - Now for the magic! Pour your wet ingredients into the dry ingredients. Stir them together with a spatula until they’re just combined. And I mean *just* combined; overmixing is the enemy of tender quick bread. You want to see a few streaks of flour, honestly. Then, gently fold in your shredded zucchini and fresh blueberries. I usually toss the blueberries with a tablespoon of flour first to prevent them from sinking to the bottom – a little trick I swear by!
04 - Pour that glorious batter into your prepared loaf pan. Give it a gentle tap on the counter to settle it, then slide it into your preheated oven. Now, the waiting game begins! This is where your kitchen starts to smell absolutely divine – warm spices, sweet fruit, it's just heavenly. Bake for about 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Don't peek too much; it can make it sink!
05 - Once your Blueberry Zucchini Bread is golden brown and a skewer comes out clean, take it out of the oven. Let it cool in the pan for about 10-15 minutes. This is important; it helps the bread firm up before you try to move it. While it's cooling, whisk together your powdered sugar and fresh lemon juice for the glaze. I usually start with less lemon juice and add more a tiny bit at a time until I get that perfect drizzly consistency – not too thick, not too thin.
06 - After its little rest, carefully lift the Blueberry Zucchini Bread out of the pan and transfer it to a wire rack to cool completely. This is crucial for that perfect glaze! Once it's fully cooled (yes, I know, it's hard to wait!), drizzle that zesty lemon glaze all over the top. Let the glaze set for a few minutes, then slice into thick, generous pieces. The smell of the fresh lemon with the warm bread is just incredible. My favorite way to enjoy this is still slightly warm, with a cup of tea, honestly.

# Notes:

01 - Always squeeze out the excess moisture from your shredded zucchini; it makes all the difference in texture.
02 - Storage advice that actually works from my kitchen trials: This bread gets even more moist and flavorful the next day, stored in an airtight container at room temp.
03 - Substitution I've tried that worked surprisingly well: Grated yellow squash can stand in for zucchini if you're in a pinch, though the flavor is milder.
04 - Serving suggestion that makes this dish extra special: Enjoy a warm slice with a scoop of vanilla bean ice cream for a decadent treat.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 320
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 4g

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