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The Ultimate Moist Lemon Blueberry Zucchini Bread (Easy One-Bowl)

Close-up of a moist blueberry zucchini bread loaf drizzled with white glaze, showing vibrant blueberries inside.
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Bake this moist blueberry zucchini bread using a simple one-bowl method. This recipe incorporates fresh zucchini for tenderness and includes a bright lemon glaze, making it perfect for breakfast or a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1 cup fresh or frozen blueberries, tossed in 1 tablespoon flour
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk to combine.
  4. In a separate small bowl, whisk together the eggs, oil, vanilla extract, lemon zest, and lemon juice.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  6. Gently fold in the squeezed, grated zucchini.
  7. Carefully fold in the flour-coated blueberries.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth.
  12. Drizzle the lemon glaze over the cooled loaf before slicing and serving.

Notes

  • To prevent blueberries from sinking, toss them lightly in one tablespoon of the measured flour before adding them to the batter.
  • Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen towel for the best texture.
  • You can substitute half the blueberries with fresh raspberries for a different flavor profile.

Nutrition

Find it online: https://juliameal.com/blueberry-zucchini-bread-recipe-moist-easy/