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Moist Lemon Blueberry Zucchini Bread Recipe with Easy Cream Cheese Glaze

lemon blueberry zucchini bread - featured image
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A moist, tangy zucchini bread bursting with fresh blueberries and lemon zest, topped with a silky cream cheese glaze. Perfect for brunch, snacks, or a light dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g), sifted
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon (optional)
  • ¾ cup granulated sugar (150 g)
  • ½ cup vegetable oil (120 ml), canola or sunflower oil preferred
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), packed but not squeezed dry
  • 1 cup fresh blueberries (150 g)
  • Zest of 2 medium lemons (about 2 tbsp)
  • 2 tbsp fresh lemon juice
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese (115 g), softened
  • 1 cup powdered sugar (120 g), sifted
  • 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  2. Grate zucchini finely using a box grater or food processor. Do not squeeze out moisture. Set aside.
  3. In a large bowl, whisk together sifted flour, baking soda, baking powder, salt, and cinnamon if using.
  4. In another bowl, beat granulated sugar and vegetable oil until combined. Add eggs one at a time, beating after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Gently fold grated zucchini into the wet mixture, then carefully fold in blueberries to avoid crushing.
  6. Pour wet ingredients into dry ingredients and fold together gently until no flour streaks remain. Do not overmix.
  7. Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. To make glaze, beat softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth. Add a few drops of milk if needed to reach drizzle consistency.
  10. Drizzle glaze evenly over cooled bread and let set for 10-15 minutes before slicing.

Notes

Do not overmix the batter to keep the bread tender. Leave zucchini moisture in for a moist crumb. Use fresh lemon zest and juice for best flavor. Cool bread completely before glazing to prevent glaze from melting. Toss frozen blueberries in flour before folding in to prevent sinking.

Nutrition

Keywords: lemon zucchini bread, blueberry bread, cream cheese glaze, quick bread, moist zucchini bread, lemon blueberry dessert, healthy zucchini bread

Find it online: https://prismtaste.com/moist-lemon-blueberry-zucchini-bread-recipe-with-easy-cream-cheese-glaze/