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Moist Blueberry Lemon Zucchini Bread Recipe with Easy Vanilla Glaze

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A moist and flavorful zucchini bread bursting with juicy blueberries and bright lemon zest, finished with a sweet vanilla glaze. Perfect for breakfast, snacks, or casual dessert.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled, squeezed dry)
  • 1 cup fresh or frozen blueberries (if using frozen, don’t thaw to avoid excess moisture)
  • 2 cups all-purpose flour (can swap half with whole wheat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon lemon zest (freshly grated)
  • 1 cup granulated sugar (or ¾ cup brown sugar)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • ¾ cup powdered sugar, sifted (for glaze)
  • 1–2 tablespoons whole milk or dairy-free milk (for glaze)
  • ½ teaspoon pure vanilla extract (for glaze)

Instructions

  1. Grate about 1 ½ cups of zucchini and squeeze it gently in a clean kitchen towel or paper towels to remove excess liquid. Set aside.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and lemon zest.
  4. In a separate bowl, beat eggs with sugar until light and fluffy (about 2 minutes). Stir in vegetable oil, vanilla extract, and lemon juice.
  5. Slowly fold wet ingredients into dry ingredients until just combined; avoid overmixing.
  6. Gently fold in grated zucchini and blueberries (toss blueberries in a tablespoon of flour if desired to prevent sinking).
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if top browns too quickly.
  9. Cool bread in pan for 15 minutes, then transfer to wire rack to cool completely before glazing.
  10. Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust milk for desired glaze consistency.
  11. Drizzle vanilla glaze over cooled bread and let set for about 10 minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use frozen blueberries straight from freezer to prevent excess moisture. Avoid overmixing batter to keep bread tender. Tent bread with foil if browning too fast. Let bread cool completely before glazing to prevent glaze from melting off. For gluten-free, substitute flour with gluten-free blend. For dairy-free glaze, use plant-based milk.

Nutrition

Keywords: blueberry zucchini bread, lemon zucchini bread, vanilla glaze, quick bread, moist zucchini bread, blueberry bread, lemon bread, easy bread recipe

Find it online: https://tastypierecipes.com/moist-blueberry-lemon-zucchini-bread-recipe-with-easy-vanilla-glaze/