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Moist Blueberry Zucchini Bread Recipe with Easy Lemon Cream Cheese Frosting

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A moist and tender zucchini bread bursting with fresh blueberries and topped with a bright, tangy lemon cream cheese frosting. Perfect for brunch, snacks, or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar (150g)
  • ¼ cup packed brown sugar (50g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (~180g), squeezed dry
  • 1 cup fresh blueberries (150g), tossed in 1 tablespoon flour
  • 4 oz cream cheese (115g), softened
  • 2 tablespoons unsalted butter (28g), softened
  • 1 cup powdered sugar (120g), sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper with overhang for easy lifting.
  2. Grate zucchini finely, then wrap in a clean towel and squeeze out excess moisture to get about 1 ½ cups.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a medium bowl, beat granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and pale, about 2 minutes.
  5. Gently fold the drained zucchini and flour-coated blueberries into the wet mixture.
  6. Carefully fold in the dry ingredients 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 near the center comes out clean or with moist crumbs. Tent with foil halfway if top browns too fast.
  9. Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in lemon juice and lemon zest. Adjust sweetness or lemon flavor to taste.
  11. Spread frosting evenly over cooled bread. Slice and serve. Store leftovers covered in the refrigerator.

Notes

Dust blueberries with flour before folding to prevent sinking. Squeeze zucchini well to avoid soggy bread. Do not overmix batter to keep bread tender. Cool bread completely before frosting to prevent melting. Bread freezes well, frosted or unfrosted.

Nutrition

Keywords: blueberry zucchini bread, lemon cream cheese frosting, quick bread, moist zucchini bread, blueberry bread, easy baking, brunch recipe, dessert bread

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