Delicious Blueberry Zucchini Bread with Lemon Glaze

This blueberry zucchini bread with lemon glaze is a delightful treat. It’s moist, bursting with blueberries, and topped with a refreshing lemon glaze. Perfect for breakfast or a snack, this family-friendly recipe is quick and easy to prepare!

The Best Blueberry Zucchini Bread with Lemon Glaze

Ingredients for Moist Blueberry Zucchini Bread

To create this scrumptious blueberry zucchini bread, gather these ingredients:

• 3 large eggs
• 1/2 cup applesauce
• 1/2 cup vegetable or coconut oil
• 2 teaspoons vanilla extract
• 2 1/4 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 cups fresh grated zucchini
• 2 cups fresh, washed blueberries

Easy Lemon Glaze Recipe

For the lemon glaze, you will need:

• 1 Tablespoon lemon juice
• 1 Tablespoon milk or whipping cream
• 1 cup powdered sugar

How to Make Blueberry Zucchini Bread from Scratch

Preparing the Bread Batter

Start by preheating your oven to 350°F. Then, grease and flour two large loaf pans or four mini loaf pans. In a mixing bowl, whisk together the eggs, applesauce, vegetable oil, vanilla extract, and sugar until smooth. Next, add the flour, salt, baking powder, and baking soda, mixing until just combined. Gently fold in the grated zucchini and fresh blueberries, taking care to preserve their shape.

Baking and Cooling Your Loaves

Divide the batter evenly among the prepared pans. Bake the mini loaves for 35-40 minutes and the large loaves for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pans for about 10 minutes. Then, loosen the edges and transfer the loaves to a wire rack to cool completely.

Making and Applying the Lemon Glaze

While your bread cools, whisk together the lemon juice, milk (or cream), and powdered sugar in a small bowl until smooth. Drizzle the lemon glaze over the cooled loaves for a deliciously tangy finish. This glaze adds a lovely sheen and a burst of citrus flavor!

Tips for Perfect Blueberry Zucchini Bread

Preventing Blueberries from Sinking

To keep your blueberries from sinking to the bottom, coat them lightly in flour before folding them into the batter. This simple trick helps them stay suspended while baking.

Achieving a Moist Texture

This blueberry zucchini bread is incredibly moist thanks to the applesauce and zucchini. Make sure to grate your zucchini finely, as this contributes to the perfect texture.

Baking Adjustments and Substitutions

If your edges brown too quickly, tent the pan loosely with foil after about 40 minutes. You can also substitute the vegetable oil with applesauce, coconut oil, or even Greek yogurt for a different flavor profile. If you have leftovers, consider using the extra batter to make muffins, which bake for just 20-30 minutes!

FAQs

Related Recipes to try

• Zucchini Quiche Recipe With Eggs
• Blueberry Baked Oatmeal
• Banana Chocolate Chip Bread
• Lemon Bars
• Lemon Butter Pasta
• Lemon Garlic Chicken

Conclusion

This blueberry zucchini bread with lemon glaze is not only a treat for your taste buds but also a healthy choice for your family. Make sure to check out other delightful recipes like Lemon Bars or Lemon Garlic Chicken for more delicious options to brighten your table.

Delicious Blueberry Zucchini Bread with Lemon Glaze

Enjoy a moist and flavorful blueberry zucchini bread topped with a zesty lemon glaze, perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 32 servings

Calories 137 kcal

Equipment

• mixing bowl
• loaf pans
• mini loaf pans
• wire rack

Ingredients

  

• 3 large eggs
• ½ cup applesauce
• ½ cup vegetable or coconut oil
• 2 teaspoons vanilla extract
• 2 ¼ cups sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 cups fresh grated zucchini
• 2 cups fresh, washed blueberries

Lemon Glaze

• 1 Tablespoon lemon juice
• 1 Tablespoon milk or whipping cream
• 1 cup powdered sugar

Instructions

 

• Preheat your oven to 350°F and prepare two large or four mini loaf pans by greasing and flouring them.
• In a large bowl, combine the eggs, applesauce, oil, vanilla extract, and sugar. Mix well.
• Add the all-purpose flour, salt, baking powder, and baking soda to the wet ingredients. Stir until just combined.
• Gently mix in the grated zucchini until evenly distributed throughout the batter.
• Fold in the fresh blueberries, being careful not to overmix.
• Divide the batter evenly between the prepared loaf pans.
• Bake mini loaf pans for 35-40 minutes, or large loaf pans for 50-55 minutes, until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pans for 10 minutes before loosening the edges and transferring to a wire rack to cool completely.
• While the bread cools, whisk together the lemon juice, milk or cream, and powdered sugar in a small bowl until smooth to create the glaze.
• Once the bread is completely cool, drizzle the lemon glaze generously over the top.

Notes

• For best results, lightly coat blueberries in flour before adding to the batter to prevent them from sinking. You can also sprinkle extra blueberries on top before baking for visual appeal.
• If the edges of the bread start to brown too quickly during baking, loosely tent the pans with aluminum foil after about 40 minutes.
• Leftover batter can be used to make muffins; bake them for 20-30 minutes.

Notes

Coat blueberries lightly in flour before mixing into the batter to prevent sinking. Sprinkle reserved blueberries on top of the loaves before baking for visual appeal. If the edges brown too quickly, tent the pan loosely with foil after 40 minutes. Leftover batter can be used to make muffins, which require 20-30 minutes baking time.

Keyword blueberry zucchini bread, lemon glaze recipe, moist quick bread, zucchini dessert