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Moist Blueberry Zucchini Bread Recipe with Easy Lemony Cream Cheese Drizzle

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A quick and easy moist zucchini bread bursting with blueberries and topped with a tangy lemon cream cheese drizzle, perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (about 150g) grated zucchini, squeezed dry
  • 1 cup (150g) fresh or frozen blueberries
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly or line it with parchment paper.
  2. Grate approximately 1 1/2 cups of zucchini. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
  4. In a separate bowl, whisk the melted butter with sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and milk.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
  6. Fold in the grated zucchini carefully, then gently fold in the blueberries.
  7. Pour batter into the prepared loaf pan, smooth the top, and tap the pan lightly to release air bubbles.
  8. Bake for 55-65 minutes, starting to check at 55 minutes with a toothpick. It is done when the toothpick comes out clean or with a few moist crumbs.
  9. Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare the cream cheese drizzle by beating cream cheese, powdered sugar, lemon juice, and lemon zest until smooth. Add a splash of milk if too thick.
  11. Drizzle the lemon cream cheese glaze over the cooled bread and let it set for 10-15 minutes before slicing.

Notes

Squeeze zucchini well to avoid sogginess. Fold blueberries gently to prevent them from bursting. Tent with foil if bread browns too fast. Let glaze set before slicing. For gluten-free, use a 1-to-1 gluten-free baking blend. For dairy-free, substitute butter, cream cheese, and milk with plant-based alternatives.

Nutrition

Keywords: blueberry zucchini bread, lemon cream cheese drizzle, quick bread, moist zucchini bread, easy baking, bake sale recipe

Find it online: https://noshbelle.com/moist-blueberry-zucchini-bread-recipe-with-easy-lemony-cream-cheese-drizzle/