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!
Table of Contents
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
What ingredients do I need for blueberry zucchini bread with lemon glaze?
You will need eggs, applesauce, vegetable oil, vanilla extract, sugar, all-purpose flour, salt, baking powder, baking soda, grated zucchini, and blueberries for the bread. For the lemon glaze, you’ll require lemon juice, milk or cream, and powdered sugar.
How do I make blueberry zucchini bread with lemon glaze step by step?
First, preheat your oven and prepare your pans. Mix the wet ingredients, then add the dry ingredients, followed by zucchini and blueberries. Bake the loaves, let them cool, and finish with the lemon glaze.
Can I make blueberry zucchini bread with lemon glaze ahead of time?
Yes, you can prepare the bread ahead of time and store it in an airtight container. The flavors develop beautifully after a day or two.
How should I store leftover blueberry zucchini bread with lemon glaze?
Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for about a week. You can also freeze slices for longer storage.
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
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.
