Lemon Blueberry Zucchini Bread
Delightful Lemon Blueberry Zucchini Bread with a balance of fruity and tangy flavors, moist texture, and easy preparation.
Ingredients
For the bread
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup blueberries (fresh or frozen)
- 1 each zest and juice of 1 lemon
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Then, add the egg, vanilla extract, grated zucchini, lemon zest, and lemon juice; mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Glazing
- For the glaze, mix the powdered sugar with lemon juice in a small bowl until smooth and drizzling consistency is reached.
- Once the bread is cool, drizzle the glaze over the top before slicing and serving.
Notes
Store the Lemon Blueberry Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator or warm slightly in the microwave before serving.