Print

Moist Lemon Glazed Blueberry Zucchini Bread with Cream Cheese Swirl

lemon glazed blueberry zucchini bread - featured image
Print Recipe

A moist and tender zucchini bread bursting with fresh blueberries, bright lemon glaze, and a luscious cream cheese swirl baked right in. Perfect for breakfast or brunch, this quick bread combines wholesome ingredients with a bakery-quality finish.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon zest (freshly grated)
  • 1 cup (200g) granulated sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) grated zucchini (excess moisture squeezed out)
  • 1 cup (150g) fresh blueberries (or frozen, tossed in flour)
  • 2 tablespoons freshly squeezed lemon juice
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar (for cream cheese swirl)
  • 1 large egg (for cream cheese swirl)
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • 1 cup (120g) powdered sugar (for lemon glaze)
  • 2–3 tablespoons fresh lemon juice (for lemon glaze)
  • 1 teaspoon lemon zest (optional, for lemon glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper with an overhang.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel; keep moist but not soggy.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  4. In another bowl, beat softened cream cheese, powdered sugar, egg, and vanilla extract until smooth and creamy; set aside.
  5. In a third bowl, whisk granulated sugar and oil. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon juice.
  6. Gently fold grated zucchini and blueberries into the wet ingredients, being careful not to crush the berries.
  7. Pour wet mixture into dry ingredients and fold gently until just combined; avoid overmixing.
  8. Pour half the batter into the prepared loaf pan. Dollop half the cream cheese mixture evenly on top. Spoon remaining batter over it, then drop spoonfuls of remaining cream cheese mixture on top. Use a butter knife or skewer to swirl the cream cheese into the batter creating a marbled effect.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  10. Let bread cool in the pan for 10 minutes, then transfer to a wire rack.
  11. While still slightly warm, drizzle lemon glaze (powdered sugar mixed with lemon juice and zest) over the top. Let glaze set before slicing.

Notes

Do not overmix the batter to keep the bread tender. Squeeze zucchini to remove excess moisture but keep it moist. Toss frozen blueberries in flour before folding in to prevent sinking. Chill cream cheese swirl for 10 minutes if it starts to sink. Drizzle glaze while bread is warm for best absorption. Tent with foil if top browns too fast.

Nutrition

Keywords: lemon glazed zucchini bread, blueberry zucchini bread, cream cheese swirl bread, quick bread, breakfast bread, brunch recipe, moist zucchini bread

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