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Moist Lemon Blueberry Zucchini Bread Recipe with Easy Cream Cheese Glaze

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A quick and easy lemon blueberry zucchini bread that is moist, fresh, and bursting with flavor, topped with a tangy-sweet cream cheese glaze. Perfect for last-minute plans and crowd-pleasing occasions.

Ingredients

Scale
  • 1 ½ cups zucchini, grated (about 1 medium zucchini) – fresh, not watery
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp lemon zest (from about 1 large lemon)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • ½ cup buttermilk (120ml) – or ½ cup milk + 1 tsp lemon juice, let sit 5 minutes
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (150g) – frozen works fine if added frozen
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese, softened (115g)
  • ½ cup powdered sugar (60g), sifted
  • 1–2 tbsp fresh lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Grate about 1 ½ cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  4. In a separate bowl, beat eggs with granulated sugar until light and fluffy. Slowly add vegetable oil, buttermilk, and vanilla extract, mixing until smooth.
  5. Fold grated zucchini into the wet mixture gently, followed by fresh blueberries. Avoid overmixing.
  6. Add dry ingredients to wet mixture in two additions, folding gently after each to combine.
  7. Pour batter into prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  8. Let bread cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  9. Beat cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and spreadable.
  10. Once bread is fully cool, spread cream cheese glaze evenly over the top. Let set for about 10 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Fold blueberries gently to prevent batter from turning purple. Use buttermilk or milk with lemon juice for tenderness. Start checking bread at 50 minutes to avoid overbaking. Soften cream cheese fully before making glaze. For gluten-free, use 1:1 gluten-free baking flour. For dairy-free glaze, substitute cream cheese with coconut cream.

Nutrition

Keywords: lemon blueberry zucchini bread, quick bread, cream cheese glaze, easy baking, moist zucchini bread, last-minute dessert, crowd-pleaser

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