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blueberry zucchini lemon loaf cake with glaze

Blueberry Zucchini Lemon Loaf Cake with Glaze

Our blueberry zucchini lemon loaf cake with glaze is the perfect way to brighten your day with a slice of moist, flavorful goodness. This simple yet delightful recipe offers a fantastic way to use up garden zucchini and enjoy a burst of fresh berry and citrus flavors, making it an ideal treat for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

Loaf Cake Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • ½ cup vegetable oil or other neutral oil like canola or grapeseed
  • ½ cup unsweetened applesauce
  • ⅓ cup milk any kind, dairy or non-dairy
  • 1 tablespoon fresh lemon zest from about 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini about 1 medium zucchini, squeezed gently to remove excess moisture
  • 1 cup blueberries fresh or frozen (if using frozen, do not thaw)
Lemon Glaze Ingredients
  • 1 ½ cups powdered sugar sifted
  • 2-3 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract optional, for a hint of warmth

Equipment

  • 9x5-inch loaf pan
  • Wire rack
  • Small Bowl
  • Large Bowl
  • Medium 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 for easy removal. This step ensures your beautiful loaf cake doesn't stick.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt, which are crucial for a good rise and balanced flavor in your blueberry zucchini lemon loaf cake.
    2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  3. In a separate medium bowl, whisk together the granulated sugar, egg, vegetable oil, unsweetened applesauce, milk, lemon zest, lemon juice, and vanilla extract until well combined. The applesauce adds extra moisture and helps create that signature tender crumb.
    1 cup granulated sugar, 1 large egg, ½ cup vegetable oil, ½ cup unsweetened applesauce, ⅓ cup milk, 1 tablespoon fresh lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix. A few streaks of flour are okay at this stage. Overmixing can develop the gluten too much, leading to a tougher cake.
  5. Gently fold in the grated zucchini and blueberries. If using frozen blueberries, toss them with a tablespoon of the dry flour mixture before adding to prevent them from sinking to the bottom of the loaf. The zucchini will add incredible moisture and a subtle earthy note that pairs beautifully with the other flavors in your blueberry zucchini lemon loaf cake.
    1 ½ cups grated zucchini, 1 cup blueberries
  6. Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking time can vary, so start checking around the 50-minute mark.
  7. Let the blueberry zucchini lemon loaf cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Allowing it to cool in the pan helps it set, and then cooling completely on the rack prevents a soggy bottom.
  8. While the cake cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of lemon juice, and optional vanilla extract until smooth and pourable. If the glaze is too thick, add more lemon juice, a teaspoon at a time; if it's too thin, add a little more powdered sugar.
    1 ½ cups powdered sugar, 2-3 tablespoons fresh lemon juice, ½ teaspoon vanilla extract
  9. Once the loaf cake is completely cool, drizzle the lemon glaze generously over the top, letting it drip down the sides. You can use a spoon or a piping bag for more control. Let the glaze set for at least 15-20 minutes before slicing and serving.

Notes

For longer storage, up to 5-7 days, refrigerate the loaf cake in an airtight container. This is especially recommended in warmer climates or if your home tends to be humid.
Freeze the loaf cake by wrapping it tightly in plastic wrap, then in aluminum foil, or placing it in a freezer-safe airtight container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.
To reheat, gently warm individual slices in a toaster oven or conventional oven at 300°F (150°C) for about 5-10 minutes.
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