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Lemon Blueberry Zucchini Bread with Lemon Glaze Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Lemon Blueberry Zucchini Bread with Lemon Glaze is a moist, flavorful twist on classic zucchini bread. Packed with fresh zucchini and bursting with blueberries, it’s enhanced by a bright lemon zest and juice in the batter and finished with a tangy, sweet lemon glaze. Perfect for breakfast, brunch, or a delightful snack, this bread combines the best of summer flavors in a tender loaf that’s sure to please all ages.

Ingredients

For the Bread

  • 3 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 2 cups grated zucchini (about 2 medium)
  • 2 tsp vanilla extract
  • Zest of 1 large lemon
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 cup fresh or frozen blueberries

For the Lemon Glaze

  • Zest and juice of 1 large lemon
  • 2 tbsp melted butter
  • 3 cups powdered sugar (more as needed)

Instructions

  1. Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, vegetable or canola oil, grated zucchini, vanilla extract, and lemon zest until thoroughly combined.
  2. Mix Dry Ingredients: In another large bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening agents.
  3. Combine Wet and Dry: Add the wet ingredients into the dry ingredients bowl and stir gently until just combined. Be careful not to overmix as this can result in a denser bread.
  4. Fold in Blueberries: Carefully fold the fresh or frozen blueberries into the batter to avoid crushing them, ensuring they are evenly distributed.
  5. Prepare Baking Pans: Grease two 9×5-inch loaf pans thoroughly to prevent sticking, then divide the batter evenly between the pans.
  6. Bake the Bread: Place the pans in a preheated oven at 350°F (175°C) and bake for 50-60 minutes. Check doneness by inserting a toothpick near the center; it should come out clean. Rotate the pans halfway through baking for even cooking.
  7. Cool the Bread: Remove the pans from the oven and let cool on a wire rack for 10 minutes. Then, carefully run a knife around the edges to loosen the loaves and transfer them out of the pans to cool completely. Avoid cooling completely in pans to prevent sticking.
  8. Prepare the Lemon Glaze: In a medium bowl, whisk together the lemon zest, lemon juice, melted butter, and powdered sugar until smooth. Add more powdered sugar as necessary to achieve a thick consistency that will not run off the bread.
  9. Glaze and Serve: Pour the lemon glaze evenly over the cooled loaves. Slice and serve for a bright and moist zucchini bread experience.

Notes

  • Use fresh or frozen blueberries; if frozen, do not thaw to prevent the batter from turning purple.
  • Grate zucchini finely and squeeze out excess moisture if very wet to avoid soggy bread.
  • Rotate pans halfway during baking for even cooking and browning.
  • Cool bread outside pans to avoid sticking and ensure easier slicing.
  • Adjust glaze thickness by adding powdered sugar gradually for optimal coverage without dripping.
  • Store leftover bread wrapped in plastic or airtight container at room temperature up to 3 days or refrigerate for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-blueberry-zucchini-bread-with-lemon-glaze-recipe/