Moist Blueberry Zucchini Bread With Lemon Glaze
A delightful loaf combining juicy blueberries and tender zucchini, generously topped with a vibrant lemon glaze.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups grated zucchini squeezed dry
Fruits
- 1 cup fresh blueberries or frozen, if needed
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice to reach desired consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- In a large mixing bowl, combine vegetable oil, brown sugar, granulated sugar, and eggs. Mix well until combined, then stir in the vanilla extract and grated zucchini.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined; a few lumps are fine.
- Gently fold in the fresh blueberries.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Glazing and Serving
- In a small bowl, mix powdered sugar with enough lemon juice to reach desired glazing consistency and drizzle over the cooled bread.
- Slice and enjoy your Moist Blueberry Zucchini Bread! Perfect for breakfast, snacks, or dessert.
Notes
For best results, squeeze out excess moisture from the grated zucchini. If you're out of fresh blueberries, frozen ones work without thawing. Store wrapped at room temperature for up to 3 days, or refrigerate for a week. Freeze before glazing for up to three months.