Why make this recipe
Blueberry Zucchini Bread with Lemon Glaze is a delightful blend of sweet and tangy flavors that bursts with freshness. This recipe is perfect for using up summer zucchini while enjoying the juiciness of fresh blueberries. It's moist, tasty, and packed with nutrients, making it an excellent choice for breakfast or a midday snack. The bright lemon glaze adds a zesty touch that elevates the simple loaf into something special.
How to make Blueberry Zucchini Bread with Lemon Glaze
Ingredients:
- 3 large eggs
- ½ cup applesauce
- ½ cup vegetable or coconut oil
- 2 teaspoons vanilla extract
- 2 ¼ cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups fresh grated zucchini
- 2 cups fresh, washed blueberries
- 1 Tablespoon lemon juice (I like fresh)
- 1 Tablespoon milk or whipping cream
- 1 cup powdered sugar
Directions:
- Preheat the oven to 350 degrees.
- Lightly grease and flour 2 large loaf pans or 4 mini loaf pans.
- In a mixing bowl, combine the eggs, applesauce, oil, vanilla, and sugar.
- Mix in the flour, salt, baking powder, and baking soda. Lightly fold in the grated zucchini.
- Gently fold in the blueberries using a wooden spoon or rubber spatula.
- Pour or spoon equal amounts of dough into each prepared loaf pan.
- Bake the smaller loaf pans for 35-40 minutes and the larger pans for 50-55 minutes, depending on your oven.
- Cool the bread for 10 minutes, then gently loosen the edges with an orange peeler. Allow the bread to cool completely before adding the glaze.
- To make the glaze, mix lemon juice, cream, and powdered sugar in a bowl. Whisk until smooth, then drizzle over the cooled loaves.
how to serve Blueberry Zucchini Bread with Lemon Glaze
This bread can be served warm or at room temperature. Slice it up and enjoy it plain or with a bit of butter for added richness. It's also great for breakfast, brunch, or as a snack throughout the day.
how to store Blueberry Zucchini Bread with Lemon Glaze
To store the bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months. Be sure to wrap it well for freezing to prevent freezer burn.
tips to make Blueberry Zucchini Bread with Lemon Glaze
- Use freshly grated zucchini for the best texture and moisture.
- Don't overmix the batter to keep the bread light and fluffy.
- If you prefer a sweeter bread, feel free to add a bit more sugar.
- For extra lemon flavor, you can add a bit of lemon zest to the glaze.
- You can substitute blueberries with other berries, like raspberries, if desired.
variation (if any)
For a twist on this recipe, try adding chopped walnuts or pecans for added crunch. You could also replace half of the all-purpose flour with whole wheat flour to boost the nutritional value.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.
2. Can I make mini loaves instead of large ones?
Absolutely! Mini loaves are a great option. Just adjust the baking time to 35-40 minutes as mentioned in the recipe.
3. How can I tell when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready. If you see wet batter, continue baking a few more minutes.
📖 Recipe
Blueberry Zucchini Bread with Lemon Glaze
Ingredients
For the bread
- 3 large large eggs
- ½ cup applesauce
- ½ cup vegetable or coconut oil
- 2 teaspoons vanilla extract
- 2 ¼ cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups fresh grated zucchini Use freshly grated zucchini for the best texture.
- 2 cups fresh, washed blueberries Substitute with other berries if desired.
For the glaze
- 1 Tablespoon lemon juice Use fresh lemon juice for the best flavor.
- 1 Tablespoon milk or whipping cream
- 1 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Lightly grease and flour 2 large loaf pans or 4 mini loaf pans.
- In a mixing bowl, combine the eggs, applesauce, oil, vanilla, and sugar.
- Mix in the flour, salt, baking powder, and baking soda. Lightly fold in the grated zucchini.
- Gently fold in the blueberries using a wooden spoon or rubber spatula.
Baking
- Pour or spoon equal amounts of dough into each prepared loaf pan.
- Bake the smaller loaf pans for 35-40 minutes and the larger pans for 50-55 minutes, depending on your oven.
- Cool the bread for 10 minutes, then gently loosen the edges with an orange peeler.
- Allow the bread to cool completely before adding the glaze.
Making the glaze
- To make the glaze, mix lemon juice, cream, and powdered sugar in a bowl. Whisk until smooth, then drizzle over the cooled loaves.
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