Lemon Blueberry Zucchini Bread

A moist, tender zucchini loaf filled with juicy blueberries and fresh lemon zest, finished with a light lemon glaze. This easy quick bread is ideal for breakfast, brunch, or a seasonal afternoon snack.

Prep: 20 min · Cook: 55 min · Yield: 10 · Method: Oven

Ingredients

• 1.75 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon kosher salt
• 0.75 cup granulated sugar
• 2 large eggs
• 0.5 cup vegetable oil
• 2 teaspoons lemon zest
• 1.5 cups zucchini
• 1 cup fresh blueberries
• 0.75 cup powdered sugar
• 1.5 tablespoons fresh lemon juice

Cooking instructions

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang for lifting. (about 5 min) — 350°F
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. (about 2 min)
3. In a large bowl, whisk the sugar, eggs, oil, and lemon zest until smooth. Stir in the grated zucchini until evenly combined. (about 5 min)
4. Add the dry ingredients to the zucchini mixture and stir just until no dry flour remains. Gently fold in the blueberries. (about 3 min)
5. Pour the batter into the prepared pan and smooth the top. Bake until golden and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 60 minutes. The center should reach about 200°F to 205°F. (about 55 min) — 350°F
6. Cool the loaf in the pan for 15 minutes, then lift it out and cool completely on a rack. (about 30 min)
7. Whisk the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf, then let it set for 10 minutes before slicing. (about 10 min)