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Moist Lemon Blueberry Zucchini Bread Recipe with Easy Vanilla Bean Glaze

lemon blueberry zucchini bread - featured image
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A moist and flavorful quick bread combining bright lemon, juicy blueberries, and tender zucchini, topped with a fragrant vanilla bean glaze. Perfect for brunch or a comforting snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups (about 2 medium) grated zucchini, excess water squeezed out
  • 1 cup (150g) fresh blueberries (frozen can be used without thawing)
  • For the Vanilla Bean Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons whole milk or cream
  • 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean pod
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper.
  2. Grate zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
  6. Fold in grated zucchini and blueberries carefully to keep blueberries intact.
  7. Transfer batter to prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick into the center. It should come out mostly clean with a few moist crumbs.
  9. Let bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. To make the glaze, whisk powdered sugar, vanilla bean paste, and lemon juice together. Add milk one tablespoon at a time until thick but pourable consistency is reached.
  11. Drizzle glaze evenly over cooled bread and let set for 10-15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to prevent sogginess. Toss blueberries in flour before folding to prevent sinking. Avoid overmixing batter to keep bread tender. Use fresh lemon zest and juice for best flavor. Tent bread with foil if browning too quickly. Let bread cool completely before glazing to prevent glaze from melting.

Nutrition

Keywords: lemon blueberry zucchini bread, quick bread, vanilla bean glaze, moist zucchini bread, lemon bread, blueberry bread, easy baking, brunch recipe

Find it online: https://tablemira.com/moist-lemon-blueberry-zucchini-bread-recipe-with-easy-vanilla-bean-glaze/