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Moist Blueberry Zucchini Bread Recipe with Honey Lemon Glaze

moist blueberry zucchini bread - featured image
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A moist and flavorful zucchini bread bursting with fresh blueberries and topped with a tangy honey lemon glaze. Perfect for brunch or a comforting snack.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (80 ml) vegetable oil (or melted coconut oil for subtle flavor)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini), finely shredded and squeezed dry
  • 1 cup (150 g) fresh blueberries
  • For the Honey Lemon Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate about 1 1/2 cups of zucchini (one medium zucchini). Place it in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In another bowl, whisk the sugar, vegetable oil, eggs, and vanilla extract until smooth and light.
  5. Fold the grated zucchini gently into the wet mixture, then carefully fold in the blueberries.
  6. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Remove the bread from the oven and let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk together the powdered sugar, lemon juice, and honey until smooth to make the glaze.
  11. Once the bread is fully cooled, drizzle the honey lemon glaze over the top.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Fold blueberries gently to keep them intact. Use room temperature eggs for better rise. Tent with foil if bread browns too fast. Glaze only after bread is fully cooled.

Nutrition

Keywords: blueberry zucchini bread, honey lemon glaze, moist zucchini bread, quick bread, gluten-free option, dairy-free option, healthy dessert

Find it online: https://spoonmira.com/moist-blueberry-zucchini-bread-recipe-with-honey-lemon-glaze-easy-and-perfect/