Prep Time: 25 minutes | Cook Time: 55-65 minutes | Total Time: 1 hour 30 minutes (plus cooling)
Difficulty: Easy | Intensity: Low (mostly mixing and baking)
Yield: 1 standard loaf (about 12 slices)
Ingredients
For the Bread:
-
1 ½ cups (190g) all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1 teaspoon ground cinnamon
-
½ cup (120ml) neutral oil (like vegetable or canola)
-
¾ cup (150g) granulated sugar
-
¼ cup (50g) light brown sugar, packed
-
2 large eggs, room temperature
-
1 teaspoon pure vanilla extract
-
1 ½ cups (about 180g) finely grated zucchini, excess moisture gently squeezed out*
-
1 cup (about 150g) fresh blueberries, plus 1 tablespoon flour for tossing
For the Lemon Glaze:
-
¾ cup (90g) powdered sugar (confectioners’ sugar), sifted
-
1 ½ tablespoons fresh lemon juice
-
½ teaspoon lemon zest (optional, for extra zing)
*Pro Tip: Grate the zucchini on the small holes of a box grater. After measuring, place it in a clean kitchen towel or paper towels and gently press to remove some of the liquid. This prevents the bread from becoming soggy.
Instructions
1. Prepare & Preheat
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Mix Wet Ingredients
In a large mixing bowl, whisk the oil, granulated sugar, and brown sugar together until well combined. Add the eggs one at a time, whisking vigorously after each until fully incorporated. Mix in the vanilla extract.
4. Incorporate Zucchini & Dry Mix
Fold the grated zucchini into the wet mixture using a spatula. Add the dry ingredients to the wet ingredients. Gently fold with the spatula until just combined and no large streaks of flour remain. Be careful not to overmix, which can lead to a tough bread.
5. Fold in Blueberries
In a small bowl, toss the fresh blueberries with the 1 tablespoon of flour (this helps prevent them from sinking to the bottom). Gently fold the floured blueberries into the batter.
6. Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake on the center rack for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (avoid hitting a blueberry!). The top should be golden brown and spring back when lightly pressed.
7. Cool
Allow the bread to cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift it out and transfer it to a wire rack to cool completely (at least 1-2 hours). Glazing a warm loaf will cause the glaze to melt and soak in.
8. Make the Glaze & Finish
Once the bread is completely cool, prepare the glaze. In a small bowl, whisk the sifted powdered sugar with the fresh lemon juice and zest (if using) until smooth. It should be thick but pourable. Drizzle artistically over the top of the cooled loaf. Let the glaze set for about 15 minutes before slicing.
Storage & Serving
-
Storage: Store the glazed bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the unglazed loaf tightly in plastic wrap and keep in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw overnight and add glaze before serving.
-
Serving Suggestion: Enjoy a slice with your morning coffee or afternoon tea. For a decadent dessert, serve slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information
Please note: This is an estimate based on the ingredients used. For precise dietary calculations, use a specific nutrition calculator with your exact brands and measurements.
Per Serving (1 slice, 1/12th of recipe):
-
Calories: ~285
-
Total Fat: 11g
-
Saturated Fat: 1g
-
-
Cholesterol: 31mg
-
Sodium: 180mg
-
Total Carbohydrates: 45g
-
Dietary Fiber: 1g
-
Sugars: 30g
-
-
Protein: 3g