Blueberry Zucchini Bread With Lemon Glaze

Why This Recipe Works

The magic of this Blueberry Zucchini Bread With Lemon Glaze lies in its ingredients. The combination of fresh zucchini and blueberries creates a bread that’s not just moist, but tender too. Zucchini adds subtle moisture, which means every bite is soft and delicious. Then, there’s the lemon zest and juice—these bright flavors work wonderfully to balance the sweetness of the blueberries. Finally, the glaze tops everything off with a delightful tartness, making each slice a perfect treat.

Why You’ll Love This Blueberry Zucchini Bread With Lemon Glaze

You’ll adore this recipe for so many reasons. First, it’s incredibly versatile. Whether you’re eating it for breakfast, as a snack, or dessert, this bread hits the spot on any occasion. The colorful burst of blueberries makes it a visual delight, inviting everyone to take a slice. Plus, you can whip it up easily, allowing you to bring the flavors of summer into your kitchen throughout the year. What’s not to love?

Ingredients for Blueberry Zucchini Bread With Lemon Glaze

To create this delicious bread, gather the following ingredients:

• 2 to 2 1/2 cups unpeeled shredded zucchini (about 10-13 ounces, after removing seeds)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 heaping teaspoon lemon zest (from two small lemons)
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 3/4 cup white sugar
• 2 large eggs
• 1/4 cup plain yogurt (whole milk or 2%)
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 1/2 cups blueberries (fresh or frozen)
• 1 cup powdered sugar
• 1 teaspoon lemon zest (for glaze)
• 2 tablespoons + 1 teaspoon lemon juice (for glaze)

Preparing Blueberry Zucchini Bread With Lemon Glaze

Tossing Zucchini

Start by tossing your shredded zucchini with 2 tablespoons of sugar. This step helps draw out excess moisture, so let it sit in a colander set over a bowl for about 30 minutes. This process might take a bit of time, but it’s worth it for that perfect texture.

Prepping the Oven and Pan

Meanwhile, preheat your oven to 375°F (190°C). Greasing a 9×5 inch loaf pan is next; this will ensure your lovely bread slides out easily after baking.

Mixing Dry Ingredients

Now, grab a medium bowl and whisk together the flour, baking powder, baking soda, lemon zest, and salt. Set this mixture aside for now; we’ll be returning to it shortly!

Combining Wet Ingredients

In another bowl, or a large measuring cup, whisk together the melted butter, yogurt, eggs, the remaining sugar (1/2 cup + 2 tablespoons), vanilla extract, and lemon juice until you achieve a smooth blend. The mixture should look and feel creamy, which is just right!

Draining Zucchini

After the 30 minutes of draining, it’s time to press some extra moisture from the zucchini. Use paper towels for this, aiming to remove about 1/2 cup of excess water. Sogginess has no place in our delicious bread!

Joining Ingredients

Next, add the drained zucchini into the wet mixture. To keep the blueberries whole, toss them in the dry ingredients to coat. Now, gently fold the zucchini mixture into the dry mixture until no flour streaks remain. Just a heads up—be cautious not to mash the blueberries; the batter will be thick, but that’s how we want it!

Baking the Bread

Transfer your batter into the prepared loaf pan. Spread it out evenly before placing it in the oven. Bake at 375°F for 60-70 minutes. The best test to know it’s ready? Insert a toothpick into the center; if it comes out clean, you’ve got a winner! Let the bread cool in the pan for about an hour.

Creating the Lemon Glaze

In a small bowl, mix together the lemon zest and powdered sugar. Then, add 2 tablespoons of lemon juice, stirring until you achieve a consistency that’s thick yet pourable. If necessary, adjust this with a teaspoon of additional lemon juice.

Finishing Touches

Once your bread has cooled, pour the lemon glaze over the top. Let it set completely before slicing. The combination of the zesty glaze and the sweet, moist bread is pure bliss.

Serving Suggestions

This bread is delightful warm or at room temperature. You can even garnish it with fresh blueberries or slices of lemon to amp up the presentation. Pairing it with a cup of tea or coffee turns it into a fantastic afternoon treat you’ll want to repeat often.

Tips for Success

To truly nail this recipe, ensure that your zucchini is well-drained. Excess moisture could lead to a soggy bread. Using fresh, high-quality blueberries also enhances the sweetness and flavor. Trust me; it’ll make a difference!

Variations

If you’re feeling adventurous, you might try substituting half of the all-purpose flour with whole wheat flour for a healthier option. For added crunch, consider mixing in chopped nuts like walnuts or pecans. If lemon isn’t your thing, think of using an orange glaze for a zesty twist!

Storage Tips

Store your Blueberry Zucchini Bread with Lemon Glaze in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week, or freeze individual slices for up to 3 months. This ensures that each bite remains just as delicious.

FAQs

1. Can I use frozen blueberries?
Yes, frozen blueberries work great. No need to thaw them before adding them to the mix.

2. Can I replace the eggs with an egg substitute?
Absolutely! Flax eggs or applesauce can be excellent substitutes for a vegan version.

3. What if I don’t have plain yogurt?
Sour cream or cottage cheese can be used instead, giving a similar texture.

4. How can I tell when the bread is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached.

5. Is it possible to make mini loaves?
Sure! Just divide the batter into mini loaf pans and adjust the baking time to around 25-30 minutes.

This Blueberry Zucchini Bread With Lemon Glaze isn’t merely a recipe; it’s a wonderful experience in each slice. With every bite, you’ll uncover the fantastic blend of flavors that is perfect for any occasion you have in mind. Whatever the reason, enjoy bringing this summer favorite into your life!

Print