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Moist Lemon Blueberry Zucchini Bread Recipe with Easy Cream Cheese Glaze

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A tender, moist zucchini bread bursting with fresh blueberries and bright lemon flavor, topped with a tangy cream cheese lemon glaze. Perfect for breakfast, snack, or dessert with a soft crumb and delightful texture.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional)
  • 2 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • 2 cups (about 240g) grated zucchini, lightly packed
  • 1 cup (150g) fresh blueberries (frozen can be used, do not thaw)
  • 2 tbsp fresh lemon juice
  • Zest of 1 large lemon (about 1 tbsp)
  • For the Cream Cheese Lemon Glaze:
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  2. Grate zucchini using a box grater or food processor. Lightly press shredded zucchini in a towel to remove excess moisture.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
  4. In another bowl, beat eggs and granulated sugar until light and fluffy. Slowly add vegetable oil, vanilla extract, lemon zest, and lemon juice. Whisk until combined.
  5. Gently fold shredded zucchini into wet ingredients, then carefully fold in blueberries.
  6. Pour wet mixture into dry ingredients. Fold together gently until just combined; do not overmix.
  7. Scrape batter into prepared loaf pan and smooth the top.
  8. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
  10. For the glaze, beat softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and spreadable. Adjust consistency with more powdered sugar if needed.
  11. Spread cream cheese lemon glaze evenly over cooled bread.
  12. Slice with a serrated knife and serve.

Notes

Do not over-shred or soak zucchini to avoid sogginess. Fold ingredients gently to keep bread tender. Use fresh lemon zest and juice for best flavor. If using frozen blueberries, fold them in frozen to prevent color bleed. Let bread cool completely before glazing to avoid melting the glaze. Tent bread with foil if browning too fast. Use a serrated knife for clean slices.

Nutrition

Keywords: lemon blueberry zucchini bread, moist zucchini bread, cream cheese glaze, quick bread, lemon glaze, blueberry bread, easy zucchini bread

Find it online: https://avabake.com/moist-lemon-blueberry-zucchini-bread-recipe-with-easy-cream-cheese-glaze/