Irresistible Blueberry Zucchini Bread with Lemon Glaze Recipe

Blueberry zucchini bread with a zesty lemon glaze is like a hug in loaf form, combining sweet, juicy blueberries with the subtle earthiness of zucchini. Imagine slicing into a warm loaf, the aroma wafting through your kitchen, wrapping around you like a cozy blanket. Each bite offers a delightful contrast of textures—the moist crumb from the zucchini and the burst of flavor from the blueberries. It’s perfect for breakfast, brunch, or even as an afternoon snack with a cup of tea.

I remember the first time I made this irresistible blueberry zucchini bread; my kitchen turned into a mini bakery. My kids thought I was concocting some kind of magic potion, and who could blame them? When they caught whiffs of that delicious sweetness mingling with citrusy zest, their eyes lit up like it was Christmas morning. This recipe has become our family go-to for any occasion—from lazy Sunday mornings to surprise visits by friends. Trust me; once you make it, your taste buds will be begging for more!

Ingredients for Irresistible Blueberry Zucchini Bread with Lemon Glaze Re…

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

• All-Purpose Flour: A must-have base ingredient that gives structure to your bread.
• Granulated Sugar: Sweetness is essential; feel free to adjust according to your taste preference.
• Baking Soda: This works as a leavening agent to help your bread rise beautifully.
• Salt: Just a pinch enhances all the other flavors in your loaf.
• Cinnamon: Adds warmth and spice; it’s like giving your bread a cozy sweater!

For the Wet Ingredients:

• Zucchini: Grated and moisture-rich; it keeps your bread soft while sneaking in some veggies!
• Blueberries: Fresh or frozen work beautifully here—just make sure they’re plump and juicy.
• Eggs: They bind everything together, ensuring each slice holds its shape nicely.
• Vegetable Oil: For moisture; you can substitute with applesauce for a healthier twist.

For the Lemon Glaze:

• Powdered Sugar: This gives your glaze its sweetness and smooth texture.
• Lemon Juice: Freshly squeezed provides that delightful tangy kick which balances out the sweetness perfectly.

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

How to Make Irresistible Blueberry Zucchini Bread with Lemon Glaze Re…

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal later.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon until well combined. This is where all the magic begins!

Step 3: Combine Wet Ingredients

In another bowl, beat the eggs and add grated zucchini and vegetable oil. Stir in those gorgeous blueberries until they’re evenly coated—no one wants sad blueberries sitting at the bottom!

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients. Gently fold everything together until just combined—don’t overmix! You want those blueberries to stay whole and happy.

Step 5: Bake Your Creation

Transfer your batter into the prepared loaf pan and bake for about 50-60 minutes or until a toothpick inserted comes out clean. Keep an eye on it; every oven has its personality!

Step 6: Create That Zesty Glaze

While waiting for your masterpiece to cool down, whisk together powdered sugar and lemon juice in a small bowl until smooth. Drizzle generously over cooled bread.

Transfer to plates, slice up generous servings of that steaming blueberry zucchini bread topped with lemon glaze, and watch everyone gather around as if you’ve summoned them with an irresistible aroma!

Perfecting the Cooking Process

Start by grating the zucchini and squeezing out excess moisture. Then, mix the dry ingredients in one bowl and the wet ingredients in another. Combine them together efficiently for a smooth batter before folding in blueberries. Bake until golden brown for that perfect finish.

Add Your Touch

Feel free to swap out blueberries for raspberries or chocolate chips if you’re feeling adventurous. You can also add nuts like walnuts or pecans for extra crunch, or even throw in some spices like cinnamon for a cozy twist on flavor.

Storing & Reheating

Store leftover blueberry zucchini bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it well and freeze for up to three months. Reheat slices in the microwave for a warm treat.

When I first made this blueberry zucchini bread, my kids were skeptical about anything green in their dessert. But one bite later, they were fighting over the last slice! It’s become our family favorite ever since!

FAQs

What makes Irresistible Blueberry Zucchini Bread with Lemon Glaze special?

Irresistible Blueberry Zucchini Bread with Lemon Glaze stands out due to its unique combination of flavors and textures. The moistness from the zucchini pairs perfectly with the sweetness of blueberries, creating a delightful bread that’s both healthy and indulgent. The lemon glaze adds a refreshing zing, enhancing the overall taste. This recipe is not only delicious but also packed with nutrients, making it a perfect snack or breakfast option. Plus, it’s easy to make, ensuring you can whip it up any day.

Can I use frozen blueberries in this recipe?

Yes, you can absolutely use frozen blueberries in your Irresistible Blueberry Zucchini Bread with Lemon Glaze. Just be sure to thaw them and drain any excess liquid before adding them to the batter. Frozen blueberries may be slightly softer than fresh ones but will still deliver great flavor. Additionally, they can help keep your bread moist. Remember to fold them gently into the mixture to avoid turning your bread a blue hue!

How do I store leftover Blueberry Zucchini Bread?

To store leftover Irresistible Blueberry Zucchini Bread with Lemon Glaze, let it cool completely at room temperature. Once cooled, wrap it tightly in plastic wrap or aluminum foil to maintain its freshness. You can keep it on the counter for up to three days or refrigerate it for about a week. If you want to store it for longer, consider freezing individual slices wrapped in plastic wrap and then placing them in an airtight container for up to three months.

Can I substitute zucchini with other vegetables?

You can certainly experiment by substituting zucchini in your Irresistible Blueberry Zucchini Bread with Lemon Glaze recipe! Grated carrots or applesauce can work well as alternatives, providing moisture and sweetness similar to zucchini. However, keep in mind that different vegetables may alter the flavor and texture slightly. Always drain excess moisture from any substitution to ensure your bread remains fluffy and delicious.

Conclusion for Irresistible Blueberry Zucchini Bread with Lemon Glaze Re…

In conclusion, making Irresistible Blueberry Zucchini Bread with Lemon Glaze is a delightful experience that combines wholesome ingredients into a scrumptious treat. The blend of juicy blueberries, moist zucchini, and zesty lemon glaze creates a flavor profile that appeals to all palates. Whether enjoyed as breakfast or a snack, this bread is sure to satisfy cravings while providing nutritional benefits. Try this recipe today and enjoy its wonderful taste and texture!

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Irresistible Blueberry Zucchini Bread with Lemon Glaze

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

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Description

Experience a delightful blend of juicy blueberries and moist zucchini, topped with a zesty lemon glaze. This quick bread is perfect for breakfast or a sweet snack!

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup grated zucchini (squeezed dry)
• 1 cup fresh or frozen blueberries
• 2 large eggs
• ⅓ cup vegetable oil
• 1 cup powdered sugar
• 2 tbsp freshly squeezed lemon juice

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the eggs and add the grated zucchini and vegetable oil. Gently fold in the blueberries.
4. Pour the wet mixture into the dry ingredients. Fold gently until just combined—avoid overmixing to keep blueberries intact.
5. Transfer the batter into the prepared loaf pan and bake for about 50–60 minutes, or until a toothpick inserted comes out clean.
6. While your bread cools, whisk together powdered sugar and lemon juice in a small bowl until smooth. Drizzle generously over cooled bread before serving.

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

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 190
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 0.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg