Description
A bright and moist lemon zucchini bread packed with juicy blueberries and topped with a tangy lemon glaze. A perfect blend of citrus and summer garden flavors in every slice.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 2 large eggs
- ⅔ cup vegetable oil
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Add-ins
- 1 cup grated zucchini
- 1 cup blueberries (fresh or frozen)
- Zest of 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Grate zucchini and blot with paper towels to remove excess moisture.
- In a large bowl, whisk together eggs, oil, sugar, and vanilla. Stir in zucchini and lemon zest.
- In a separate bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- Fold the dry mixture into the wet ingredients until just combined — do not overmix.
- Toss blueberries in a little flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix glaze ingredients in a small bowl. Once the bread has cooled, drizzle the lemon glaze over the top.
Notes
Use fresh lemon juice and zest for the best flavor. You can substitute whole wheat flour for half of the flour for a heartier texture. Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American