Description
Best Blueberry Zucchini Lemon Loaf Cake with Glaze
Ingredients
Scale
- 1 cup grated zucchini (squeezed dry)
- 1 cup fresh blueberries (or frozen, not thawed)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ½ cup neutral oil (canola, vegetable, or grapeseed)
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (sifted)
- 2 tablespoons fresh lemon juice (for glaze)
- 1–2 teaspoons milk (for glaze, as needed)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper.
- Grate your zucchini and gently squeeze out any excess moisture using a clean kitchen towel. Set aside. If using fresh blueberries, toss them with one tablespoon of the measured flour to help prevent sinking. If using frozen, don’t thaw them, just toss them with the flour.
- In a medium bowl, whisk together the remaining all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a large bowl, whisk together the eggs, neutral oil, fresh lemon zest, and vanilla extract until smooth.
- Pour the dry ingredient mixture into the wet ingredient mixture and mix until just combined, being careful not to overmix.
- Gently fold in the squeezed grated zucchini and the floured blueberries into the batter until evenly distributed.
- Pour the batter into your prepared loaf pan and bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Once baked, let the loaf cool in the pan for about 10-15 minutes, then carefully lift it out using the parchment paper overhang or invert it onto a wire rack to cool completely.
- While the loaf is cooling, prepare your lemon glaze by whisking together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency with milk as needed.
- Once the loaf is completely cool, generously drizzle the lemon glaze over the top and allow it to set for about 10-15 minutes before slicing and serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 50-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Blueberry Zucchini Lemon Loaf