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Moist Lemon Blueberry Zucchini Bread Recipe with Easy Cream Cheese Drizzle

lemon blueberry zucchini bread - featured image
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A moist and tender zucchini bread bursting with fresh lemon zest and juicy blueberries, topped with a tangy cream cheese drizzle. Perfect for brunch, snacks, or a light dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest (about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess moisture
  • 1 cup (150g) fresh or frozen blueberries
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1–2 tablespoons milk or cream (adjust for desired drizzle consistency)

Instructions

  1. Grate 1 ½ cups of zucchini using a box grater. Place it in a clean kitchen towel and squeeze out any extra moisture.
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon. Set aside.
  4. In a large bowl, beat sugar and eggs until pale and fluffy, about 2 minutes. Add vegetable oil, vanilla extract, lemon zest, and lemon juice. Mix well.
  5. Gently fold grated zucchini into the wet mixture, then carefully fold in blueberries to avoid breaking them.
  6. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Do not overmix.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes. Bread should be golden and spring back lightly when touched.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Beat cream cheese, powdered sugar, and lemon juice until smooth. Add milk 1 tablespoon at a time until drizzle is pourable.
  11. Drizzle cream cheese mixture over cooled bread.
  12. Slice and serve.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Fold blueberries gently to prevent color bleeding. Tent bread with foil if browning too quickly after 40 minutes. Use fresh lemon zest and juice for best flavor. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For vegan, replace eggs with flax eggs and use dairy-free cream cheese and coconut oil.

Nutrition

Keywords: zucchini bread, lemon blueberry bread, cream cheese drizzle, moist zucchini bread, easy zucchini bread, lemon zest, blueberry bread, quick bread, brunch recipe

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