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Moist Blueberry Zucchini Bread Recipe with Easy Lemon Cream Cheese Drizzle

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A moist and flavorful zucchini bread bursting with juicy blueberries and topped with a tangy lemon cream cheese drizzle. Perfect for breakfast or a snack, this recipe is quick, easy, and uses simple pantry staples.

Ingredients

Scale
  • 1 ½ cups grated zucchini (packed)
  • 1 cup fresh or frozen blueberries
  • 1 ½ cups all-purpose flour (190g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ cup granulated sugar (150g)
  • ⅓ cup vegetable oil (80ml) (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • Zest of 1 medium lemon
  • For the Lemon Cream Cheese Drizzle:
  • 4 oz cream cheese, softened (115g)
  • ¾ cup powdered sugar (90g)
  • 2 tbsp fresh lemon juice
  • 1–2 tbsp milk

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using the fine side of a box grater to get about 1 ½ cups packed. Do not squeeze out the moisture.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. In a large bowl, combine the sugar and vegetable oil. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  5. Fold the dry ingredients into the wet mixture gently, just until combined. Avoid overmixing.
  6. Carefully fold in the grated zucchini and blueberries, distributing them evenly but gently.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. While the bread is baking, prepare the lemon cream cheese drizzle: Beat the softened cream cheese with powdered sugar until smooth. Add fresh lemon juice and 1 tablespoon milk, whisking until pourable. Add more milk if needed.
  10. Once baked, let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
  11. Drizzle the lemon cream cheese glaze over the warm bread before serving.

Notes

[‘Do not drain the zucchini; the moisture keeps the bread soft and tender.’, ‘Fold blueberries and zucchini gently to avoid breaking berries and turning batter purple.’, ‘Start checking for doneness at 50 minutes to avoid overbaking.’, ‘If batter is too thick, add a splash of milk to loosen it.’, ‘Frozen blueberries can be used; fold them in frozen to prevent color bleeding.’, ‘For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.’, ‘For dairy-free drizzle, use vegan cream cheese and plant-based milk.’, ‘Nuts like walnuts or pecans can be added for texture.’, ‘Muffin variation: bake for 20-25 minutes, watch closely to avoid overbaking.’]

Nutrition

Keywords: blueberry zucchini bread, lemon cream cheese drizzle, quick bread, moist zucchini bread, easy baking, breakfast bread, snack bread

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