There’s something magical about the aroma of freshly baked Irresistible Blueberry Zucchini Bread with Lemon Glaze wafting through your kitchen. Imagine soft, fluffy bread bursting with juicy blueberries and a hint of lemon zest, inviting you to take a bite. The first taste is like a warm hug on a chilly day—a delightful blend of flavors that dances on your tongue. For more inspiration, check out this dinner recipes recipe.
I remember the first time I made this recipe; my kids couldn’t resist sneaking spoonfuls of batter while I was busy trying to keep things tidy. It turned into a delightful mess, but the laughter and joy made it all worth it. Perfect for brunch gatherings or a cozy afternoon snack, this bread promises to be the star of any table. You can even impress your friends with your baking prowess while keeping the secret that it’s ridiculously easy! For more inspiration, check out this easy breakfast ideas recipe.
Why You'll Love This Recipe
- This Irresistible Blueberry Zucchini Bread is a breeze to prepare, perfect for novice bakers or busy parents alike
- The sweet-tart flavor from the blueberries combined with citrusy lemon glaze creates an irresistible treat
- Its vibrant colors and moist texture make it an eye-catching centerpiece for any occasion
- Whether served warm or at room temperature, it’s versatile enough for breakfast or dessert!
I distinctly recall my cousin’s face lighting up when I brought this bread to our last family gathering—it was gone in minutes!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Zucchini: Choose fresh, firm zucchini for optimal moisture and flavor; grate it finely for better texture.
- Fresh Blueberries: Opt for plump blueberries; their natural sweetness will shine through in every bite.
- All-Purpose Flour: Use unbleached flour for a wholesome taste; sift it before measuring to avoid clumping.
- Sugar: A mix of granulated sugar and brown sugar adds depth; adjust based on your sweetness preference.
- Baking Powder and Baking Soda: Ensure they’re fresh for proper rising; check expiration dates as they can lose potency over time.
- Eggs: Room temperature eggs help bind the ingredients together better; whisk them before adding to the batter.
- Lemon Zest and Juice: Freshly grated lemon zest gives a fragrant kick while juice enhances brightness in flavor.
- Vegetable Oil or Applesauce: Use oil for richness or applesauce for a lighter option; both yield moist results.
- Vanilla Extract: Pure vanilla extract brings warmth and complements the fruit flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Oven and Loaf Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined—this helps evenly distribute the leavening agents.
Prepare Wet Mixture: In another bowl, beat eggs with oil (or applesauce) until blended. Add grated zucchini, lemon juice, and vanilla extract; mix well until smooth.
Add Blueberries**: Gently fold in fresh blueberries using a spatula—this ensures they stay intact instead of turning the batter blue.
Combine Mixtures**: Slowly pour the wet mixture into dry ingredients. Stir until just combined—do not overmix; lumps are okay!
Bake Away**: Pour batter into your prepared loaf pan. Bake for 50-60 minutes or until golden brown and a toothpick comes out clean from the center.
Once baked, allow it to cool in the pan for 10 minutes before transferring to a wire rack. While it’s cooling down, let’s whip up that luscious lemon glaze!
Lemon Glaze Magic**: In a small bowl, mix powdered sugar with lemon juice until smooth—add more sugar if too runny! Drizzle generously over cooled bread.
Now you have an Irresistible Blueberry Zucchini Bread with Lemon Glaze that’s ready to impress everyone around you! Enjoy each slice while basking in the praise from friends and family who will be clamoring for seconds!
You Must Know
- Baking with zucchini adds moisture and a subtle sweetness, creating a delightful contrast with the tartness of blueberries
- Aim for fresh, plump blueberries for the best flavor
- A little lemon zest in the glaze brightens up the entire loaf, making it irresistible!
Perfecting the Cooking Process
Start by preheating your oven to 350°F. While it warms up, thoroughly combine your dry ingredients before mixing in the wet ones for an even batter. This method ensures that all flavors meld perfectly and helps avoid clumps.
Add Your Touch
Consider swapping out half of the all-purpose flour with whole wheat flour for added nutrition. You can also toss in walnuts or pecans for a satisfying crunch. Experimenting with spices like cinnamon or nutmeg can elevate this recipe further.
Storing & Reheating
Store your blueberry zucchini bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices individually and reheat in the microwave or toaster oven when you’re ready to enjoy.
Chef's Helpful Tips
- Use a food processor to grate your zucchini quickly and evenly, saving time and effort
- Ensure your zucchini is well-drained to avoid excess moisture in your bread
- Mixing wet and dry ingredients just until combined prevents overmixing, keeping your bread tender and fluffy
Baking this irresistible blueberry zucchini bread always brings back memories of my grandmother’s kitchen, where we’d sneak bites while it cooled on the counter—pure bliss!
FAQ
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter to prevent discoloration.
How do I know when my bread is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I substitute sugar with honey or maple syrup?
Absolutely! Just reduce other liquids slightly to maintain consistency in the batter.
Irresistible Blueberry Zucchini Bread with Lemon Glaze
- Total Time: 1 hour 10 minutes
- Yield: About 10 servings 1x
Description
Indulge in the delightful flavors of this Irresistible Blueberry Zucchini Bread, where juicy blueberries meet moist zucchini, all topped with a luscious lemon glaze. This easy-to-make recipe is perfect for breakfast, brunch, or an afternoon snack. Each slice promises a burst of flavor and a tender crumb that will leave you craving more. Impress your friends and family with this delicious treat, perfect for any gathering.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil or applesauce
- Juice and zest of 1 lemon
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
- In another bowl, beat eggs with oil (or applesauce), then mix in the grated zucchini, lemon juice, and vanilla extract until smooth.
- Gently fold in the blueberries into the wet mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Transfer batter to the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 165
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg