My kitchen often transforms into a bustling hub of activity, especially when my garden overflows with fresh produce. One summer, faced with an abundance of zucchini, I decided to venture beyond savory dishes. My kids, usually skeptical of anything green, watched with curiosity as I grated the zucchini, secretively adding it to a sweet batter.
The aroma that filled the house was divine, a perfect blend of sweet berries and a hint of citrus. The result? A truly spectacular Moist Blueberry Zucchini Bread With Lemon Glaze.
It quickly became a family favorite, a testament to how humble vegetables can elevate a simple treat into something extraordinary. This recipe captures all the warmth and comfort of home baking, offering a delightful balance of flavors and textures that will make your taste buds sing.
Why You’ll Love This Recipe
This Moist Blueberry Zucchini Bread With Lemon Glaze isn’t just another quick bread; it’s a culinary experience. You’ll adore this recipe for so many reasons, making it a staple in your home. Firstly, it’s incredibly moist, a characteristic owed to the grated zucchini, which adds essential moisture without any noticeable “vegetable” taste.
Even the pickiest eaters will happily devour a slice! Secondly, the vibrant burst of fresh blueberries perfectly complements the subtle earthiness of the zucchini. Each bite delivers a pop of sweet-tart goodness.
Thirdly, the bright, tangy lemon glaze creates an irresistible finish, cutting through the sweetness and adding a sophisticated zing. This blueberry zucchini bread offers a wonderful way to use up garden zucchini, transforming it into a delicious breakfast, snack, or dessert. Furthermore, the recipe is surprisingly simple, perfect for bakers of all skill levels.
You’ll love sharing this comforting treat with family and friends. It’s truly a feel-good recipe that brings joy to every occasion. Get ready to bake the most delightful lemon glazed zucchini bread you’ve ever tasted!
Ingredients You’ll Need
Gathering your ingredients for this Moist Blueberry Zucchini Bread With Lemon Glaze is the first step to baking bliss. Make sure you have everything ready for a smooth process.
For the Bread:
* All-purpose flour: 2 cups (240g)
* Granulated sugar: 1 cup (200g)
* Baking powder: 1 teaspoon
* Baking soda: 1/2 teaspoon
* Ground cinnamon: 1 teaspoon
* Salt: 1/2 teaspoon
* Large eggs: 2, at room temperature
* Vegetable oil (or any neutral oil): 1/2 cup (120ml)
* Vanilla extract: 1 teaspoon
* Grated zucchini: 1 1/2 cups (about 2 medium zucchinis), lightly packed and excess moisture squeezed out
* Fresh blueberries: 1 cup (150g), rinsed and dried
* All-purpose flour: 1 tablespoon (for tossing with blueberries)
For the Lemon Glaze:
* Powdered sugar (confectioners’ sugar): 1 1/2 cups (180g)
* Fresh lemon juice: 2-3 tablespoons
Substitutions & Variations
This Moist Blueberry Zucchini Bread With Lemon Glaze is wonderfully adaptable, allowing you to tailor it to your preferences or what you have on hand. Don’t hesitate to experiment!
* Flour Alternatives: You can substitute up to half of the all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor and added fiber. For a gluten-free version of this blueberry zucchini bread, use a 1:1 gluten-free baking blend that contains xanthan gum.
* Sweeteners: While granulated sugar works perfectly, you can reduce the amount slightly if you prefer less sweetness.
Some bakers might try substituting half the granulated sugar with light brown sugar for a deeper, molasses-like flavor in your lemon glazed zucchini bread.
* Oil Options: Melted unsalted butter can replace the vegetable oil for a richer flavor. Unsweetened applesauce can also be used as a healthier alternative, substituting half of the oil with applesauce to maintain moisture.
* Berries: If fresh blueberries are not in season, frozen blueberries work just as well! Do not thaw them before adding; simply toss them in the tablespoon of flour as directed to prevent them from sinking. Other berries like raspberries or chopped strawberries could also be lovely additions to this moist blueberry zucchini bread.
* Zucchini Preparation: If your zucchini is particularly watery, you might gently squeeze out some excess moisture. However, for maximum moistness in your zucchini blueberry bread, I often leave the moisture in, especially for smaller, tender zucchinis.
* Citrus Zest: For an even more intense lemon flavor in your lemon glaze, add 1 teaspoon of lemon zest to the batter along with the wet ingredients.
You could also use orange or lime juice and zest for a different citrus profile in both the bread and the glaze.
* Spice It Up: Enhance the warm spice notes by adding 1/4 teaspoon of nutmeg or a pinch of ground ginger to the dry ingredients.
* Add-ins: Fold in 1/2 cup of chopped walnuts or pecans for a delightful crunch. White chocolate chips would also be a fantastic addition, pairing wonderfully with the blueberries and lemon.
This Moist Blueberry Zucchini Bread With Lemon Glaze is wonderfully adaptable, allowing you to tailor it to your preferences or what you have on hand.
Step-by-Step Instructions
Creating this delightful Moist Blueberry Zucchini Bread With Lemon Glaze is a straightforward and rewarding process. Follow these steps carefully for the best results.
1. Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Make sure there are no lumps and the ingredients are well combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and fully incorporated.
4.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
Overmixing develops the gluten too much, leading to a tougher bread.
5. Add Zucchini and Blueberries: Gently fold in the grated zucchini.
In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the loaf. Add the floured blueberries to the batter and fold them in until evenly distributed.
6. Pour into Pan: Pour the batter evenly into your prepared loaf pan. Gently tap the pan on the counter a couple of times to release any large air bubbles and level the top.
7. Bake the Bread: Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with moist crumbs attached (no wet batter). Baking times can vary based on your oven, so start checking around 50 minutes.
The top should be golden brown and spring back when lightly touched.
8. Cool: Once baked, remove the loaf pan from the oven and let the bread cool in the pan for 10-15 minutes on a wire rack.
This allows the bread to set and prevents it from crumbling.
9. Remove from Pan: After partial cooling, carefully lift the bread out of the pan using the parchment paper overhangs (or invert it onto the rack).
Let it cool completely on the wire rack before glazing. This is crucial for the glaze to set properly.
10. Prepare Lemon Glaze: While the bread cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Start with 2 tablespoons of lemon juice and add more, 1/2 teaspoon at a time, until you achieve a thick, pourable consistency.
11. Glaze the Bread: Once the Moist Blueberry Zucchini Bread With Lemon Glaze is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set for about 10-15 minutes before slicing and serving.
Pro Tips for Success
Achieving the perfect Moist Blueberry Zucchini Bread With Lemon Glaze involves a few simple tricks. These pro tips will ensure your bread turns out wonderfully every time.
* Don’t Overmix: This is perhaps the most important rule for any quick bread. Overmixing develops the gluten in the flour, resulting in a tough, dense loaf rather than a tender, moist blueberry zucchini bread. Mix the wet and dry ingredients just until combined, with a few small streaks of flour still visible.
* Grate Zucchini Properly: Use the large holes of a box grater for your zucchini. For smaller, more tender zucchinis, you might not need to squeeze out excess moisture, as their natural moisture contributes to the bread’s incredible texture. However, if you are using older, larger zucchinis which tend to be more watery, gently press them between a few layers of paper towels to remove some of the excess water.
* Flour Your Blueberries: Tossing your blueberries in a tablespoon of flour before adding them to the batter is a simple yet effective trick. This prevents them from sinking to the bottom of the loaf, ensuring an even distribution of those delicious bursts of flavor throughout your blueberry zucchini bread.
* Room Temperature Ingredients: Ensure your eggs are at room temperature.
They incorporate more evenly into the batter and create a smoother emulsion, leading to a better texture in your lemon glazed zucchini bread.
* Check for Doneness: Every oven is different. Use the toothpick test; insert a wooden skewer or toothpick into the center of the loaf.
It should come out clean or with a few moist crumbs attached, but no wet batter. If it’s still wet, continue baking in 5-minute increments.
* Cool Completely Before Glazing: Patience is key here!
Glazing a warm loaf will cause the glaze to melt and soak into the bread rather than forming a beautiful, set layer. Allow your Moist Blueberry Zucchini Bread With Lemon Glaze to cool completely on a wire rack before drizzling.
* Adjust Glaze Consistency: For the lemon glaze, start with less lemon juice and gradually add more until you reach your desired consistency.
Achieving the perfect Moist Blueberry Zucchini Bread With Lemon Glaze involves a few simple tricks. For another delightful recipe to try after mastering this, check out Nutella Swirled Banana Bread, which offer a savory contrast!
What to Serve With This Recipe
This incredible Moist Blueberry Zucchini Bread With Lemon Glaze is versatile enough to be enjoyed on its own, but it also pairs wonderfully with a variety of accompaniments.
* Morning Delight: Kickstart your day with a slice of this blueberry zucchini bread alongside a steaming mug of coffee or a comforting cup of tea. The bright lemon glaze and sweet blueberries make it a perfect breakfast treat.
* Brunch Spread: Elevate your brunch game!
This lemon glazed zucchini bread is a fantastic addition to any brunch table. Serve it alongside fresh fruit salad, scrambled eggs, or a light yogurt parfait for a balanced and delicious meal.
* Afternoon Pick-Me-Up: When that afternoon slump hits, a slice of this moist blueberry zucchini bread provides a lovely energy boost.
Pair it with a glass of iced tea or a sparkling water with a lemon wedge.
* Dessert Alternative: While it’s perfect as a lighter dessert, you can certainly serve it after a meal. A small dollop of whipped cream or a scoop of vanilla bean ice cream could be a delightful accompaniment, especially with a slightly warmed slice of this zucchini blueberry bread.
* Hostess Gift: Looking for a thoughtful gift? Bake a loaf of this Moist Blueberry Zucchini Bread With Lemon Glaze and present it beautifully wrapped. It’s a homemade gesture that everyone appreciates.
* Simple Snack: Sometimes, the simplest pleasures are the best. Enjoy a slice just as it is, letting the flavors of the blueberries, zucchini, and lemon shine through. It’s a truly satisfying and wholesome snack.
This incredible Moist Blueberry Zucchini Bread With Lemon Glaze is versatile enough to be enjoyed on its own, but it also pairs wonderfully with a variety of accompaniments. To elevate your brunch even further, serve it with Lemon Truffles for a delightful taste experience!
FAQs
Do I need to peel the zucchini for this Moist Blueberry Zucchini Bread With Lemon Glaze?
No, you do not need to peel the zucchini. The skin is thin and tender, especially on young to medium-sized zucchinis, and it will soften completely during baking. Leaving the skin on also adds a bit more fiber and nutrients to your blueberry zucchini bread. Just make sure to wash the zucchini thoroughly before grating.
Can I use frozen blueberries instead of fresh in this recipe?
Absolutely! Frozen blueberries work wonderfully in this Moist Blueberry Zucchini Bread With Lemon Glaze. Do not thaw them before adding to the batter.
Simply toss the frozen blueberries with the tablespoon of flour as directed in the recipe. This prevents them from bleeding too much color into the batter and helps them stay suspended evenly throughout the loaf.
How do I know when the lemon glazed zucchini bread is fully baked?
The best way to check for doneness is the toothpick test. Insert a wooden skewer or toothpick into the center of the lemon glazed zucchini bread. If it comes out clean or with a few moist crumbs attached (not wet batter), your bread is ready. The top should also be golden brown and spring back slightly when lightly pressed.
My zucchini bread turned out dense. What went wrong?
A dense loaf of Moist Blueberry Zucchini Bread With Lemon Glaze is usually a sign of overmixing the batter. When you mix the wet and dry ingredients, stir just until combined. Overmixing develops the gluten in the flour, making the bread tough and dense instead of light and moist. Ensure you follow the “mix until just combined” instruction carefully.
Can I make this recipe into muffins?
Yes, you can easily adapt this Moist Blueberry Zucchini Bread With Lemon Glaze recipe for muffins! Line a 12-cup muffin tin with paper liners or grease it well. Fill each cup about two-thirds full.
Bake at 375°F (190°C) for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. You can then drizzle the lemon glaze over the cooled muffins.
Is this really a moist bread?
Absolutely! The “moist” in Moist Blueberry Zucchini Bread With Lemon Glaze is a key feature and a promise. The grated zucchini, along with the oil and eggs, provides an incredible amount of moisture, resulting in a wonderfully tender and soft crumb. It’s anything but dry!
This delightful recipe showcases how zucchini can be incorporated into sweet dishes, increasing their moisture and nutritional value. For more on this versatile ingredient, explore its culinary uses in cooking.
Print
Moist Blueberry Zucchini Bread With Lemon Glaze
- Total Time: 80 mins
- Yield: 12 servings 1x
- Diet: Gluten Free option available
Description
Moist Blueberry Zucchini Bread With Lemon Glaze is a delightful quick bread that combines the sweetness of blueberries and the moistness of grated zucchini with a bright lemon glaze. This recipe is perfect for using up garden zucchini and is sure to be a family favorite.
Ingredients
2 cups All-purpose flour
1 cup Granulated sugar
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamo
1/2 teaspoon Salt
2 Large eggs, at room temperature
1/2 cup Vegetable oil
1 teaspoon Vanilla extract
1 1/2 cups Grated zucchini, lightly packed
1 cup Fresh blueberries, rinsed and dried
1 tablespoon All-purpose flour, for tossing with blueberries
1 1/2 cups Powdered sugar
2–3 tablespoons Fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pa
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt
- In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined
- Fold in the grated zucchini. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter
- Pour the batter into the prepared loaf pan and tap the pan to release air bubbles
- Bake for 50-65 minutes, or until a toothpick comes out clean. The top should be golden brow
- Cool in the pan for 10-15 minutes, then remove and let cool completely on a wire rack
- While cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth
- Drizzle the glaze over the cooled loaf and let it set before slicing
Notes
For gluten-free option, use a 1:1 gluten-free baking blend.
Ensure to toss the blueberries in flour to prevent sinking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg