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blueberry zucchini lemon loaf cake with glaze

Blueberry Zucchini Lemon Loaf Cake with Glaze

This blueberry zucchini lemon loaf cake with glaze is your answer for a perfectly moist and flavorful way to use up your summer zucchini and an abundance of blueberries. This recipe transforms humble ingredients into a delightful, sunshine-in-a-loaf treat that’s perfect for breakfast, brunch, or an afternoon snack.
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Prep Time 20 minutes
Cook Time 50 minutes
Glaze Setting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons zest of 2 large lemons
  • 3 tablespoons juice of 1 large lemon
  • 1 cup grated zucchini, squeezed dry about 1 medium zucchini
  • 1 ½ cups fresh or frozen blueberries
Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Equipment

  • 9x5 inch loaf pan
  • Medium Bowl
  • Large bowl
  • Electric mixer
  • Wire rack
  • Small Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
  3. In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, using an electric mixer.
    1 cup (2 sticks) unsalted butter, softened, 1 ½ cups granulated sugar
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until just combined.
    3 large eggs, 1 teaspoon vanilla extract, 2 tablespoons zest of 2 large lemons, 3 tablespoons juice of 1 large lemon
  5. Gently fold in the grated, squeezed-dry zucchini.
    1 cup grated zucchini, squeezed dry
  6. Carefully fold in the blueberries. If using frozen blueberries, do not thaw them. You can toss them with a tablespoon of the dry flour mixture before adding them to help prevent them from sinking to the bottom of the cake.
    1 ½ cups fresh or frozen blueberries
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix the batter, as this can result in a tough loaf.
  8. Pour the batter evenly into the prepared loaf pan. Bake for 50–60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
  9. Let the loaf cake cool in the pan for about 10–15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth and pourable. Add more lemon juice, a teaspoon at a time, if needed to reach your desired consistency.
    1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
  11. Once the loaf cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Allow the glaze to set for about 15–20 minutes before slicing and serving.

Notes

Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Can be frozen unfrosted for up to 3 months.