Go Back
Here is what you need for this tasty bread: - 1 ½ cups finely grated zucchini (about 1 medium zucchini) - 1 cup fresh blueberries (frozen blueberries work too) - 1 cup all-purpose flour - ½ cup whole wheat flour - ½ teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup granulated sugar - ¼ cup packed brown sugar - ½ cup vegetable oil or melted coconut oil - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - Zest of 1 lemon - 1 tablespoon fresh lemon juice - ½ cup powdered sugar (for glaze) - 1 tablespoon fresh lemon juice (for glaze) You can swap out some ingredients if needed. For example, you can use coconut oil instead of vegetable oil. If you don't have fresh blueberries, frozen ones work just as well. Whole wheat flour can be replaced with more all-purpose flour if you want a lighter bread. You will need a few tools to make this bread: - A box grater for the zucchini - Mixing bowls (one large and one medium) - A whisk for mixing the glaze - A spatula or wooden spoon for stirring - A 9x5-inch loaf pan for baking For best results, use a non-stick loaf pan or line it with parchment paper. This will help you remove the bread easily once it's baked. Start with the zucchini. Wash it well and grate it finely. You need about 1 ½ cups of grated zucchini, which is about one medium-sized zucchini. Place it in a clean towel and squeeze out any extra water. This keeps the bread from becoming too soggy. Next, grab a cup of fresh blueberries. If you only have frozen ones, those work too! Just remember to thaw and drain them first. Now, let’s mix the wet ingredients. In a large mixing bowl, combine the grated zucchini, both sugars, and the oil. You can use vegetable oil or melted coconut oil. Add in two large eggs, the vanilla extract, lemon zest, and one tablespoon of fresh lemon juice. Mix these well until everything is smooth and blended. This will create a rich base for your bread. Now onto the dry ingredients. In another bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. This aerates the flour and mixes the leavening agents evenly. Slowly add the dry mixture to your wet ingredients. Use a spatula to fold them together gently. Be careful not to overmix; having a few lumps is okay! Once combined, gently fold in those fresh blueberries, making sure they are spread evenly. Pour the batter into a greased 9x5-inch loaf pan. Use a spatula to smooth the top. It’s time to bake! Preheat your oven to 350°F (175°C) and then put the pan in. Bake for about 50 to 60 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. If the top browns too fast, cover it loosely with aluminum foil halfway through. While your bread bakes, let’s prepare the lemon glaze. In a small bowl, whisk together ½ cup of powdered sugar and one tablespoon of fresh lemon juice. Mix until it’s smooth and pourable. Once your bread is baked and has cooled for 10 to 15 minutes in the pan, transfer it to a wire rack to cool completely. Drizzle the glaze over the bread. Make sure it soaks in nicely. For a fun touch, let the glaze set before slicing. Enjoy your delicious Glazed Lemon Blueberry Zucchini Bread as a great breakfast or snack! To achieve the perfect texture in your glazed lemon blueberry zucchini bread, use finely grated zucchini. This helps keep the bread moist. Squeeze out some extra water from the zucchini before mixing it in. This step can help prevent a soggy loaf. For even baking, preheat your oven to the right temperature. A well-preheated oven makes a big difference. Use an oven thermometer to check your oven’s accuracy. Place the loaf pan in the center of the oven for consistent heat. If the top starts to brown too quickly, cover it with aluminum foil. For added flavor, consider mixing in spices. A pinch of nutmeg or ginger can enhance the taste. You might also add chopped nuts, like walnuts or pecans, for crunch. To boost the zest and citrus flavor, use fresh lemon zest. The zest adds brightness and depth. Try adding a bit of lemon extract, too, for an extra lemony kick. You can also mix in some orange zest for a unique twist. These small changes can elevate your bread to new heights. Check out the Full Recipe for more details and tips! {{image_4}} Gluten-free options You can easily make this bread gluten-free. Use gluten-free flour blends instead of all-purpose and whole wheat flour. Look for blends that contain xanthan gum. This helps mimic the texture of traditional flour. Adjust the baking time slightly, as gluten-free flour can change the way the bread cooks. Vegan substitutions To make this recipe vegan, replace the eggs with flaxseed meal or applesauce. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg. Let it sit for a few minutes until it turns gel-like. Use any plant-based oil as a substitute for vegetable oil. This way, you keep all the flavor and moisture. Swapping fruits You can switch blueberries for other fruits like blackberries or raspberries. Each fruit adds its own unique taste. Blackberries give a tart twist, while raspberries bring a sweet tang. Feel free to mix and match for fun flavors. Just remember to adjust the sugar based on the fruit's sweetness. Adding nuts or seeds for crunch Nuts like walnuts or pecans add a great crunch and flavor. Chop them coarsely and fold them into the batter. You can also add seeds like sunflower or pumpkin seeds. They bring extra texture and nutrients. These additions make the bread even more satisfying and delicious. For the full recipe, check the details provided earlier. To keep your glazed lemon blueberry zucchini bread fresh, let it cool completely. Then, wrap it tightly in plastic wrap or store it in an airtight container. This method helps lock in moisture and flavor. If you want to freeze it, slice the bread first. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can grab a slice whenever you crave it! At room temperature, the bread lasts about 2 to 3 days. In the fridge, it can last up to a week. Just check for any signs of spoilage. Look for mold or an off smell. If the bread feels dry or hard, it’s best to toss it. Enjoy your delicious creation while it’s fresh for the best taste! To check if your zucchini bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your bread is ready. If there is batter on the toothpick, bake it a bit longer. The bread should have a golden-brown color on top. You can also gently press the top; it should spring back. Yes, you can use frozen blueberries instead of fresh ones. Just make sure to toss them in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking. Frozen blueberries may add a bit more moisture, so watch your baking time closely. To make the bread more moist, try adding an extra 1/4 cup of zucchini. Grate the zucchini finely to keep the texture light. You can also add a splash of milk or yogurt to the batter. Both will enhance moisture without changing the taste. If you need an egg substitute, try using applesauce. Use 1/4 cup of applesauce per egg. You can also use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Both options work well for this recipe. You can find the full recipe for Glazed Lemon Blueberry Zucchini Bread in the main article. It includes all the steps and tips to make this delicious bread at home. This blog post covered how to make Glazed Lemon Blueberry Zucchini Bread. We explored ingredients, tools, and step-by-step instructions. You learned helpful tips for baking and flavor enhancements. We also discussed variations for dietary needs and proper storage. Remember to enjoy the process and share your bread with others. Happy baking!

- Glazed Lemon Blueberry Zucchini Bread

Discover the ultimate recipe for Glazed Lemon Blueberry Zucchini Bread that perfectly blends fresh flavors with wholesome ingredients! This delightful treat is packed with juicy blueberries and zesty lemon, making it a perfect snack or breakfast option. Follow our easy step-by-step guide to create this moist and flavorful loaf topped with a sweet lemon glaze. Click through to explore the recipe and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups finely grated zucchini (approximately 1 medium zucchini)

1 cup fresh blueberries (frozen can be used as a substitute)

1 cup all-purpose flour

½ cup whole wheat flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup granulated sugar

¼ cup packed brown sugar

½ cup vegetable oil or melted coconut oil

2 large eggs, preferably at room temperature

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon fresh lemon juice

½ cup powdered sugar (for glaze)

1 tablespoon fresh lemon juice (for glaze)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper for easy removal.

    In a spacious mixing bowl, combine the grated zucchini, granulated and brown sugars, vegetable oil (or melted coconut oil), room temperature eggs, vanilla extract, lemon zest, and 1 tablespoon of lemon juice. Stir well until all ingredients are fully incorporated and the mixture is smooth.

      In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. This will help to aerate the dry ingredients and ensure an even distribution.

        Slowly add the dry flour mixture into the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be cautious not to overmix; a few small lumps in the batter are perfectly fine.

          Gently fold in the fresh blueberries, ensuring they are evenly dispersed throughout the batter without crushing them.

            Pour the prepared batter into the greased loaf pan, using a spatula to smooth the top for an even bake.

              Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the bread is finished. If the top starts to brown too quickly, loosely cover it with aluminum foil halfway through baking.

                Once done, allow the zucchini bread to cool in the pan for about 10-15 minutes. Meanwhile, prepare the glaze by whisking together the powdered sugar and 1 tablespoon of fresh lemon juice in a small bowl until the mixture is smooth and pourable.

                  After the bread has cooled slightly, transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the cooled bread, allowing it to soak in and set.

                    Once the glaze has set, slice the bread into generous portions and enjoy it as a tantalizing breakfast, delightful snack, or a sweet dessert!

                      Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices

                        - Presentation Tips: For an elegant touch, serve the slices on a rustic wooden platter garnished with fresh lemon slices and a sprinkle of additional blueberries.