Sometimes, a recipe takes you back to your grandmother’s kitchen, filled with the sweet aroma of baked goods and a warm sense of nostalgia. This Irresistible Blueberry Zucchini Bread with Lemon Glaze is one such treat that combines the sweetness of blueberries and the subtle earthiness of zucchini, creating a perfect harmony of flavors. The lemon glaze adds a bright zing that elevates this bread from delightful to unforgettable. For more inspiration, check out this easy breakfast ideas recipe.
Picture this: it’s a sunny Saturday morning, and you have just stumbled upon an overflowing basket of fresh blueberries at the farmer’s market. Inspired by their vibrant color and juicy sweetness, you decide to whip up this delightful bread. It’s not just a recipe; it’s an experience that brings family together over coffee and laughter. Whether it’s brunch with friends or a cozy evening snack, this bread is guaranteed to make any occasion special.
Why You'll Love This Recipe
- This easy-to-make blueberry zucchini bread is packed with flavor and nutrients
- The moist texture makes it irresistibly delicious
- Bright lemon glaze adds visual appeal and zest
- Perfect for breakfast, snacks, or dessert; it’s incredibly versatile!
Nothing brings a smile quite like seeing friends devour this bread at my last potluck; they couldn’t believe how delicious zucchini could be in a sweet dish!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Zucchini: Grate fresh zucchini for moisture; it blends seamlessly into the bread without overwhelming flavors.
- Fresh Blueberries: Use plump, juicy blueberries for sweetness; frozen berries work too but may sink in the batter.
- All-Purpose Flour: Regular flour provides structure; consider using whole wheat for added nutrition.
- Sugar: Granulated sugar sweetens the loaf perfectly; adjust depending on how sweet your berries are.
- Baking Powder: Essential for rising; ensure it’s fresh for best results.
- Cinnamon: A dash adds warmth and spice; go light if you prefer a milder flavor.
- Lemon Juice & Zest: Freshly squeezed juice brightens flavors while zest gives an extra citrus kick.
- Eggs: Bind everything together and add richness; use room temperature eggs for better mixing.
- Vegetable Oil: Keeps the bread moist; melted coconut oil can be used for added flavor.
- Vanilla Extract: A splash enhances overall flavor; always opt for pure extract when possible.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Firstly, gather all your ingredients so you’re ready to create some magic in your kitchen.
Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with nonstick spray or line it with parchment paper for easy removal.
Prepare Zucchini: Grate about one medium-sized zucchini using the largest holes on your grater. Remember not to skimp on this step—the more moisture from the zucchini, the better!
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, and salt until well combined. This ensures even distribution of leavening agents throughout your bread.
Combine Wet Ingredients: In another bowl, beat eggs before adding sugar and oil. Stir in grated zucchini, vanilla extract, lemon juice, and zest until everything is mixed well.
Add Blueberries: Gently fold in fresh blueberries into the wet mixture using a spatula. Be careful not to crush them—no one wants blueberry mush in their lovely bread!
Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl. Mix gently until just combined—overmixing leads to dense bread!
Bake It: Pour batter into prepared loaf pan and bake for about 50-60 minutes or until golden brown and toothpick comes out clean when inserted in center.
After baking time is up, remove from oven and let cool in pan for about 10 minutes before transferring it onto a wire rack.
Now comes the best part—the lemon glaze!
Create Lemon Glaze: Whisk powdered sugar with lemon juice until smooth. Drizzle generously over cooled bread for that zesty finish—trust me, it’s worth every drop!
Serve slices warm or at room temperature alongside coffee or tea—a match made in heaven! Enjoy every bite of this Irresistible Blueberry Zucchini Bread with Lemon Glaze as it surely becomes a favorite in your household.
You Must Know
- Baking Irresistible Blueberry Zucchini Bread with Lemon Glaze creates a delightful aroma and a moist texture
- The combination of sweet blueberries and zesty lemon makes this bread a favorite
- Plus, adding zucchini boosts the nutritional value without compromising taste
Perfecting the Cooking Process
To achieve the best results, prepare your ingredients first: shred zucchini, measure flour, and mix dry ingredients before combining them with wet ones. This ensures even mixing and prevents overworking the batter.
Add Your Touch
Feel free to customize this recipe by adding nuts, swapping blueberries for raspberries, or using almond flour for a gluten-free version. Each variation can bring a new flavor profile to your bread.
Storing & Reheating
Store your Irresistible Blueberry Zucchini Bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped in plastic wrap for up to three months.
Chef's Helpful Tips
- When measuring flour, spoon it into the cup instead of scooping directly from the bag to avoid excess
- Use ripe bananas instead of sugar if you prefer a natural sweetness in your bread
- Always let baked goods cool before slicing to maintain structure
Baking this Irresistible Blueberry Zucchini Bread always reminds me of summer afternoons spent with my grandma. She’d whip up loaves that would disappear faster than you could say “delicious.” For more inspiration, check out this delicious dessert recipes recipe.
FAQ
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work well; just keep them frozen until ready to mix in.
How do I know when my bread is done baking?
Insert a toothpick into the center; it should come out clean or with a few crumbs attached.
Can I make this bread vegan-friendly?
Yes, substitute eggs with applesauce or flaxseed meal mixed with water for a vegan option.
Irresistible Blueberry Zucchini Bread with Lemon Glaze
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
Description
Irresistible Blueberry Zucchini Bread with Lemon Glaze is a delightful fusion of sweet blueberries and moist zucchini, topped with a zesty lemon glaze. This quick bread captures the essence of home-baked goodness, making it perfect for breakfast, snacks, or dessert. Enjoy its tender crumb and bright flavors, and make every occasion special with this easy-to-follow recipe.
Ingredients
- 1 medium zucchini, grated
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ cup vegetable oil
- 2 large eggs
- 2 tbsp lemon juice
- Zest of one lemon
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix flour, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs with sugar and oil. Add grated zucchini, lemon juice, zest, and vanilla; mix well.
- Fold in blueberries gently.
- Combine wet and dry ingredients until just mixed.
- Pour batter into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack.
- For the glaze: whisk powdered sugar with lemon juice and drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 180
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg