Moist Blueberry Zucchini Bread with a Lemon Glaze Recipe

Introduction

Discover the perfect balance of moistness and freshness with this Blueberry Zucchini Bread topped with a tangy lemon glaze. It’s a delightful way to sneak in some veggies while enjoying a sweet treat that’s bursting with flavor.

Ingredients

• 3 large eggs
• 1 cup cooking oil
• 1 tablespoon vanilla essence
• 2 1/4 cups white sugar
• 2 cups grated zucchini
• 3 cups regular flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pint fresh blueberries
• 1 cup icing sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon heavy cream

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Lightly grease 2 large loaf pans or 4 mini loaf pans, or a combination as desired.
2. Step 2: In a large bowl, beat together the eggs, cooking oil, vanilla essence, and white sugar until well combined to form the wet mixture.
3. Step 3: Fold the grated zucchini into the wet ingredients. Then, beat in the flour, salt, baking powder, and baking soda just until combined. Avoid overmixing.
4. Step 4: Gently fold in the fresh blueberries. Pour the batter evenly into the prepared pans and place them in the oven.
5. Step 5: Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Let the breads cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
6. Step 6: Whisk together the icing sugar, lemon juice, and heavy cream until smooth. Drizzle the lemon glaze over the cooled bread and allow it to set before serving.

Tips & Variations

• Try adding lemon zest to the batter or the glaze for extra citrus flavor.
• Use frozen blueberries if fresh are unavailable; fold them in gently to prevent color bleeding.
• For a lower sugar option, reduce the sugar slightly to suit your taste.
• Substitute vanilla essence with lemon extract for a different aromatic twist.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to squeeze out moisture from the zucchini?

It’s not necessary to squeeze out the zucchini juice. Keeping the moisture helps keep the bread tender and moist. If your zucchini is very watery, you can leave it out on the counter for a day to reduce moisture.

Can I make muffins instead of loaf bread with this batter?

Yes, you can use this batter for muffins. Reduce baking time to about 20-25 minutes and check doneness with a toothpick. Keep an eye on them as muffin sizes vary.

Moist Blueberry Zucchini Bread with a Lemon Glaze Recipe

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★★★★★

4.9 from 60 reviews

This Moist Blueberry Zucchini Bread with a Lemon Glaze is a deliciously tender and flavorful quick bread that combines the freshness of grated zucchini and juicy blueberries with a bright, tangy lemon glaze. Perfect for breakfast, snacks, or dessert, this recipe yields moist, sweet, and satisfying loaves packed with natural fruit and vegetable goodness enhanced by a subtle citrus finish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 large loaves or 4 mini loaves 1x
• Category: Cakes, Desserts, Vegetables
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 large eggs
• 1 cup vegetable oil
• 1 tablespoon vanilla essence
• 2 1/4 cups white sugar
• 2 cups grated zucchini

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda

Add-ins

• 1 pint fresh blueberries

Lemon Glaze

• 1 cup icing sugar (powdered sugar)
• 1 tablespoon fresh lemon juice
• 1 tablespoon heavy cream

Instructions

1. Prepare the Oven and Pans: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease 2 large loaf pans or 4 mini loaf pans. You may also use a combination such as 1 large loaf pan and 3 mini loaf pans depending on your preference.
2. Mix the Wet Ingredients: In a large mixing bowl, beat together 3 large eggs, 1 cup vegetable oil, 1 tablespoon vanilla extract, and 2 1/4 cups granulated sugar until the mixture is smooth and well combined. This forms the wet base of your batter.
3. Incorporate Zucchini and Dry Ingredients: Fold 2 cups of shredded zucchini into the wet mixture. Then gradually add 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/4 teaspoon baking soda. Beat the mixture just until combined, taking care to avoid overmixing to ensure tender bread.
4. Add Blueberries and Prepare to Bake: Gently fold in 1 pint of fresh blueberries, ensuring they are evenly distributed without breaking them. Pour the batter evenly into the prepared pans and smooth the tops.
5. Bake and Cool the Bread: Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
6. Drizzle with Lemon Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon heavy cream until smooth. Once the bread is completely cooled, drizzle this lemon glaze over the top. Allow the glaze to set before slicing and serving.

Notes

• You do not need to squeeze out the moisture from the zucchini; the natural moisture helps keep the bread moist.
• For added citrus flavor, lemon zest can be added to both the batter and glaze as an optional variation.
• Frozen blueberries may be used; they hold up well during baking without breaking apart.
• If baking mini loaves or muffins, adjust baking time accordingly (start checking at 25 minutes for minis).
• The recipe yields a sweet bread, so consider adjusting sugar to taste for lower sweetness.

Keywords: Blueberry zucchini bread, lemon glaze zucchini bread, moist zucchini bread, quick bread, blueberry dessert bread, lemon glazed bread, zucchini dessert