Blueberry Zucchini Lemon Loaf: Easy 5-Star Bread Recipe

Get ready to bake the most delightful **Homemade Blueberry Zucchini Bread with Lemon Glaze** you’ve ever tried! This recipe for Blueberry Zucchini Lemon Loaf: Easy 5-Star Bread Recipe perfectly blends the natural sweetness of blueberries with the subtle earthiness of zucchini, all brightened by a tangy lemon glaze.

It’s an incredibly moist and flavorful loaf, making it ideal for a special breakfast, a delightful afternoon snack, or a simple yet elegant dessert. You’ll be amazed at how easily this impressive bread comes together!

Introduction: The Perfect Blend of Sweet and Tangy

Summer squash season brings bountiful zucchini, and what better way to use it than in a delicious sweet bread? This recipe elevates classic zucchini bread by adding juicy blueberries and a vibrant lemon finish.

The combination creates a taste sensation that’s both comforting and refreshing. You’ll love the texture and the incredible aroma that fills your kitchen.

Why You’ll Love This Easy 5-Star Lemon Loaf Recipe

This isn’t just any sweet bread; it’s a **Blueberry Zucchini Lemon Loaf: Easy 5-Star Bread Recipe** that consistently earns rave reviews. It’s incredibly straightforward to make, even for novice bakers.

The zucchini keeps the loaf incredibly moist, while the blueberries burst with flavor, and the lemon glaze adds that perfect bright tang. It’s a versatile treat that’s perfect for any occasion. For more baking secrets, Read our in-depth guide here.

Gather Your Ingredients for Blueberry Zucchini Bread

Starting with fresh, quality ingredients is key to achieving the best flavor. We’ll divide our list into what you need for the loaf itself and for the irresistible lemon glaze.

For the Loaf

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
½ cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 ½ cups grated zucchini (about 1 medium zucchini), squeezed of excess moisture
1 cup fresh or frozen blueberries (do not thaw if frozen)
1 tablespoon lemon zest

For the Lemon Glaze (Optional but Highly Recommended)

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

Step-by-Step Instructions: How to Make Blueberry Zucchini Loaf

Follow these simple steps to create your perfect **Homemade Blueberry Zucchini Bread with Lemon Glaze**. Each stage is designed for ease and delicious results.

Prep Work & Dry Ingredients

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Wet Ingredients & Combining

In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
Gently fold in the grated zucchini, blueberries, and lemon zest. Be careful not to crush the blueberries too much.

Baking to Perfection

Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Making the Lemon Glaze

Once the loaf is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more lemon juice if needed, one teaspoon at a time, until the glaze reaches a pourable consistency.
Drizzle the lemon glaze over the cooled loaf. Allow the glaze to set before slicing and serving.

Expert Tips for the Best Blueberry Zucchini Lemon Loaf

For an exceptionally moist loaf, make sure to squeeze out excess water from your grated zucchini. This prevents a soggy bread texture. You can use a clean kitchen towel or paper towels.

To prevent blueberries from sinking to the bottom, toss them with a tablespoon of flour before folding them into the batter. This slight coating helps them suspend evenly throughout the loaf. Another great source for baking tips is Sally’s Baking Addiction, a dofollow site with amazing recipes: Visit Sally’s Baking Addiction for more inspiration.

Serving and Storing Your Delicious Lemon Loaf

This **Blueberry Zucchini Lemon Loaf: Easy 5-Star Bread Recipe** is delightful sliced and served on its own, with a cup of coffee, or as a light dessert. It makes a fantastic hostess gift too!

Store leftovers tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap the cooled, unglazed loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature and glaze before serving.

FAQ

Can I use frozen zucchini?

While fresh is best, you can use frozen grated zucchini. Be sure to thaw it completely and squeeze out as much excess liquid as possible before adding to the batter.

What if I don’t have lemons for the glaze?

If fresh lemons aren’t available, you can use bottled lemon juice for the glaze, though fresh provides a brighter flavor. You could also make a simple vanilla glaze with powdered sugar and milk/cream.

Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans would be a delicious addition. Fold in about ½ cup along with the blueberries for an extra crunch and flavor dimension.