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Moist Homemade One-Bowl Blueberry Zucchini Bread Recipe With Vanilla Bean Glaze

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A moist and tender blueberry zucchini bread made in one bowl, featuring juicy blueberries, fresh zucchini, and finished with a silky vanilla bean glaze. Perfect for brunch, snacks, or light dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • Seeds from 1 vanilla bean pod (or 1 tsp pure vanilla extract)
  • 1½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
  • 1 cup (150g) fresh blueberries
  • For the Vanilla Bean Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp milk
  • Seeds from ½ vanilla bean pod (or ½ tsp vanilla extract)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a clean towel or paper towels.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and granulated sugar until combined.
  4. Add vegetable oil, eggs, and vanilla bean seeds (or extract) to the dry ingredients. Mix gently with a rubber spatula or wooden spoon until just combined; do not overmix.
  5. Fold in the grated zucchini gently, then fold in the fresh blueberries carefully to avoid bursting.
  6. Pour the batter evenly into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when pressed.
  8. Remove from oven and cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the vanilla bean glaze by whisking powdered sugar, milk, and vanilla bean seeds in a small bowl until smooth. Adjust milk to achieve a pourable but thick consistency.
  10. Drizzle the glaze over the cooled bread and let it set for 10-15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Fold blueberries gently to keep them whole. If glaze thickens too much, add a splash more milk; if too runny, add more powdered sugar. Oven temperatures vary; start checking doneness at 50 minutes. For muffins, bake at 350°F for 20-25 minutes.

Nutrition

Keywords: blueberry zucchini bread, one-bowl bread, vanilla bean glaze, moist zucchini bread, easy zucchini bread, blueberry bread, summer baking, quick bread

Find it online: https://spoonmira.com/moist-homemade-one-bowl-blueberry-zucchini-bread-recipe-with-vanilla-bean-glaze/