Irresistible Blueberry Zucchini Bread with Lemon Glaze

The aroma of freshly baked Irresistible Blueberry Zucchini Bread with Lemon Glaze wafts through the kitchen, making your mouth water and your heart sing. The sweet and tangy notes blend perfectly, creating a delightful symphony that invites you to sneak a slice before it’s even cooled. For more inspiration, check out this easy breakfast ideas recipe.

This recipe is not just about the bread; it’s a journey through memories, like summers spent in Grandma’s kitchen, where we’d bake together, flour flying and laughter echoing. Whether it’s brunch with friends or a cozy evening treat, this bread is perfect for any occasion, promising an explosion of flavors that will have everyone begging for the recipe.

Baking this delightful bread brought back fond memories as my friend couldn’t stop raving about how good it was – I think I might have created a monster!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Blueberries: Choose plump blueberries for the best flavor and juiciness; frozen can work too if fresh aren’t available.
• Zucchini: Grate fresh zucchini for moisture; no one will guess it’s there except for you!
• All-Purpose Flour: Standard flour works well here; consider whole wheat for added texture.
• Sugar: Granulated sugar adds sweetness; feel free to adjust to your taste.
• Baking Powder & Baking Soda: These are essential leavening agents that help the bread rise beautifully.
• Eggs: Use large eggs at room temperature for better integration into the batter.
• Lemon Juice & Zest: Fresh lemon juice brightens the flavor profile, while zest packs an aromatic punch.
• Vegetable Oil or Applesauce: Both keep the bread moist; applesauce makes it lighter!
• Vanilla Extract: A splash enhances overall flavor; pure extract is always best.
• Pecans or Walnuts (optional): Chopped nuts add crunch and richness but can be omitted if nut-free is required.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a loaf pan with nonstick spray or line it with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until evenly combined. The scent should already start teasing your senses.

Prepare Wet Ingredients: In another bowl, beat eggs gently before adding in grated zucchini, vegetable oil (or applesauce), lemon juice, lemon zest, and vanilla extract. Mix until smooth – your kitchen should smell divine!

Combine Mixtures: Gradually fold the wet ingredients into the dry mixture using a spatula. Be gentle – we want fluffy bread! If using nuts or blueberries now’s the time to add them.

Bake Away: Pour the batter into your prepared loaf pan and spread evenly. Bake in your preheated oven for 50-60 minutes or until golden brown and a toothpick comes out clean from the center.

Cool & Glaze: Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to wire racks. Drizzle with lemon glaze made from powdered sugar and lemon juice once cooled completely.

Now you’re ready to slice into this beautiful creation! Enjoy with coffee or tea while basking in compliments from family and friends about your baking prowess.

Perfecting the Cooking Process

Start by grating the zucchini and squeezing out excess moisture. Then mix wet ingredients first, followed by dry ones. This sequence ensures a well-blended batter that rises beautifully in the oven.

Add Your Touch

Feel free to swap blueberries for chocolate chips or nuts for added texture. A sprinkle of cinnamon can also complement the flavors wonderfully, making each bite an exciting surprise.

Storing & Reheating

Store your blueberry zucchini bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped tightly in plastic wrap; just reheat in the toaster when you’re ready to indulge.

Baking this irresistible blueberry zucchini bread with lemon glaze reminds me of sunny afternoons spent with my grandma in her cozy kitchen, where laughter mixed with the scent of freshly baked goods filled the air.

FAQ

Can I use other fruits instead of blueberries?

Yes, raspberries or chopped strawberries work beautifully in this recipe.

How do I know when my bread is done baking?

Insert a toothpick into the center; it should come out clean when done.

Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend for delicious results.

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Irresistible Blueberry Zucchini Bread with Lemon Glaze

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x

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Description

Irresistible Blueberry Zucchini Bread with Lemon Glaze is a delightful blend of sweet blueberries and zesty lemon, creating a moist, flavorful loaf that’s perfect for breakfast or as a snack. With its vibrant colors and comforting aroma, this bread evokes cherished memories of baking in Grandma’s kitchen. Easy to prepare, it promises to impress family and friends with every slice!

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Ingredients

Scale 1x2x3x

• 1 cup fresh blueberries
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs (room temperature)
• ⅓ cup vegetable oil or unsweetened applesauce
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
3. In another bowl, mix the eggs, grated zucchini, oil (or applesauce), lemon juice, lemon zest, and vanilla until smooth.
4. Gradually fold the wet ingredients into the dry mixture until just combined. Gently stir in blueberries and nuts if using.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
6. Cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Drizzle with lemon glaze made from powdered sugar and lemon juice.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 175
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg