Blueberry Zucchini Bread: Easy 1-Bowl Lemon Glaze Recipe
Table of Contents
- Introduction: Your New Favorite Quick Bread!
- Why You’ll Love This Homemade Blueberry Zucchini Bread with Lemon Glaze
- Gather Your Ingredients for Moist Zucchini Bread
- Step-by-Step Baking Instructions
- Expert Tips for the Best Blueberry Zucchini Bread
- Serving Suggestions & Storage
- Frequently Asked Questions (FAQs)
Welcome to your new favorite quick bread recipe! Today, we’re diving into how to make a truly delightful Homemade Blueberry Zucchini Bread with Lemon Glaze. This recipe combines fresh blueberries and garden-fresh zucchini into a moist, flavorful loaf that’s perfect for any time of day.
The best part? It’s surprisingly easy to whip up, and finishes with a bright, tangy lemon glaze that takes it over the top. Get ready to impress your taste buds and loved ones with this incredible treat!
Introduction: Your New Favorite Quick Bread!
Quick breads are a fantastic way to enjoy delicious, homemade treats without the fuss of yeast. This particular recipe for Homemade Blueberry Zucchini Bread with Lemon Glaze is a shining example of comfort food made simple.
Utilizing fresh zucchini not only adds incredible moisture to the bread but also allows you to sneak in some extra veggies. Paired with juicy blueberries and a zesty lemon finish, it’s a taste sensation.
Why You’ll Love This Homemade Blueberry Zucchini Bread with Lemon Glaze
There are so many reasons to adore this quick bread! First, it’s incredibly moist and tender, thanks to the grated zucchini. You won’t even taste the zucchini, but you’ll definitely appreciate its contribution to the texture.
Second, the combination of sweet blueberries and tart lemon glaze creates a harmonious flavor profile that’s simply addictive. It’s also a great way to use up that abundant summer zucchini! For more baking inspiration, Read our in-depth guide here.
Gather Your Ingredients for Moist Zucchini Bread
For the Blueberry Zucchini Bread
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 large eggs, lightly beaten
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, squeezed of excess moisture
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Easy 1-Bowl Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional, for extra lemon flavor)
Step-by-Step Baking Instructions
Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk the beaten eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the squeezed grated zucchini and blueberries. If using frozen blueberries, toss them lightly with a tablespoon of flour before adding to prevent sinking.
- Pour the batter into the prepared loaf pan and spread evenly.
Bake to Golden Perfection
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Whip Up the Lemon Glaze
- While the bread cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth. Add more lemon juice a teaspoon at a time if you prefer a thinner glaze.
- Once the bread is completely cool, drizzle the easy 1-bowl lemon glaze over the top. Slice and serve!
Expert Tips for the Best Blueberry Zucchini Bread
To ensure your Homemade Blueberry Zucchini Bread with Lemon Glaze turns out perfectly every time, here are a few expert tips:
- Squeeze that Zucchini: Zucchini contains a lot of water. Don’t skip the step of squeezing out the excess moisture. This prevents a soggy bread.
- Don’t Overmix: Overmixing develops gluten, leading to a tough bread. Mix just until the ingredients are combined.
- Blueberry Trick: If using frozen blueberries, toss them with a little flour before adding to the batter. This helps prevent them from sinking to the bottom of the loaf.
- Cool Completely: Always ensure your quick bread is fully cooled before glazing. Applying glaze to warm bread will cause it to melt and become runny.
- Zest for Extra Flavor: Don’t forget that lemon zest in the glaze! It provides a potent burst of fresh lemon flavor that elevates the entire dish. Learn more about baking perfect quick breads from Bon Appétit here.
Serving Suggestions & Storage
This blueberry zucchini bread is wonderful on its own, for breakfast with a cup of coffee, or as a delightful dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Store leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices for up to 3 months. Thaw at room temperature or gently warm in the microwave.
F.A.Q
Can I use frozen zucchini?
While fresh zucchini is best, you can use frozen. Make sure to thaw it completely and then squeeze out as much moisture as possible before adding it to the batter to avoid a watery bread.
My glaze is too thick/thin. How do I fix it?
If your glaze is too thick, add a tiny bit more lemon juice (half a teaspoon at a time) until it reaches your desired consistency. If it’s too thin, whisk in a tablespoon of powdered sugar until it thickens up.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans would be a delicious addition. Add about ½ cup along with the zucchini and blueberries in the batter for extra crunch and flavor.