Blueberry Zucchini Bread

Blueberry Zucchini Bread: Easy 1-Bowl Lemon Glaze Recipe

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Homemade Blueberry Zucchini Bread with Lemon Glaze

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Get ready to bake the most delicious Homemade Blueberry Zucchini Bread with Lemon Glaze you’ve ever tasted! This recipe brings together the subtle sweetness of blueberries, the moistness of zucchini, and a bright, zesty lemon glaze for a truly irresistible treat.

It’s perfect for breakfast, a delightful snack, or even a light dessert. Plus, it’s surprisingly simple to whip up, making it ideal for bakers of all skill levels.

The Ultimate Blueberry Zucchini Bread: Easy 1-Bowl Lemon Glaze Recipe

This recipe for Homemade Blueberry Zucchini Bread with Lemon Glaze isn’t just another quick bread; it’s a game-changer. We’ve perfected the balance of flavors and textures to create a loaf that’s moist, flavorful, and incredibly satisfying.

The addition of grated zucchini makes this bread unbelievably tender, while fresh blueberries burst with juicy goodness in every bite. And the lemon glaze? It’s the crowning glory!

Why You’ll Love This Blueberry Zucchini Bread Recipe

There are so many reasons to fall in love with this particular blueberry zucchini bread recipe. First, it’s incredibly moist, never dry or crumbly. The zucchini practically melts into the batter, adding moisture without a strong vegetable flavor.

Secondly, the combination of sweet blueberries and tart lemon glaze is simply divine. It wakes up your taste buds and leaves you wanting another slice. Finally, it’s an easy baking project, largely thanks to our simple 1-bowl method for the glaze!

Key Ingredients for Your Delicious Quick Bread

Gathering your ingredients is the first step to baking success. You’ll likely have most of these on hand already!

  • All-purpose flour
  • Granulated sugar & brown sugar
  • Baking soda & baking powder
  • Salt
  • Ground cinnamon (for a touch of warmth)
  • Large eggs
  • Vegetable oil or melted unsalted butter
  • Vanilla extract
  • Fresh zucchini, grated (don’t squeeze out all the moisture!)
  • Fresh or frozen blueberries (if using frozen, don’t thaw)
  • For the Lemon Glaze: powdered sugar, fresh lemon juice, lemon zest

Using quality ingredients makes all the difference. Ensure your zucchini is fresh and your lemons are ripe for the best flavor.

Step-by-Step Instructions: How to Make Blueberry Zucchini Bread

Let’s get baking! This process is straightforward and yields fantastic results every time.

Preparing Your Zucchini and Blueberries

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. Grate the zucchini using the large holes of a box grater. Gently pat it with paper towels to absorb excess moisture, but don’t squeeze it dry – you want some moisture for the bread.
  3. If using fresh blueberries, gently toss them with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.

Mixing the Batter: Simple & Quick

  1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
  2. In a separate medium bowl, whisk the eggs, oil (or melted butter), and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to a tough bread.
  4. Gently fold in the grated zucchini and then the flour-coated blueberries until evenly distributed.
  5. Pour the batter into your prepared loaf pan and bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

The Secret to the Perfect 1-Bowl Lemon Glaze

  1. Once the bread is fully cooled, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Add more lemon juice a tiny bit at a time if you prefer a thinner glaze.
  2. Drizzle the glaze generously over the cooled Homemade Blueberry Zucchini Bread with Lemon Glaze. Allow the glaze to set slightly before slicing and serving.

Expert Tips for the Best Blueberry Zucchini Bread

Want to elevate your quick bread even further? Here are a few pro tips!

  • Don’t Overmix: Overmixing develops the gluten in the flour, making your bread tough. Mix just until the ingredients are combined.
  • Flour Your Blueberries: This simple trick really does prevent blueberries from sinking!
  • Cool Completely: Glaze only a fully cooled bread. Otherwise, the glaze will melt and absorb into the bread, making it soggy.
  • Taste Your Zucchini: Surprisingly, some zucchinis can be bitter. Taste a small piece before adding it to your batter.
  • Add Nuts: For extra crunch, fold in a half cup of chopped walnuts or pecans with the blueberries.

For more baking inspiration, check out King Arthur Baking’s extensive recipe collection.

Storage and Freezing Instructions

This Homemade Blueberry Zucchini Bread with Lemon Glaze stores beautifully, making it great for meal prep or enjoying throughout the week.

  • Countertop: Store glazed bread loosely covered with plastic wrap at room temperature for up to 2-3 days.
  • Refrigerator: For longer storage, keep it in an airtight container in the refrigerator for up to 5 days.
  • Freezing: This bread freezes exceptionally well! Wrap the unglazed loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature and then apply the fresh lemon glaze before serving. You can also freeze individual slices for quick treats.

Don’t let any of this delicious quick bread go to waste! For additional baking tips and tricks, you can Read our in-depth guide here.

Frequently Asked Questions (FAQ)

Can I use frozen zucchini for this bread?

While fresh zucchini is preferred for its texture and moisture balance, you can use frozen. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the batter to avoid a soggy bread.

Why did my blueberries sink to the bottom?

Blueberries often sink because they are heavier than the batter. Tossing them lightly in a tablespoon of flour before adding them to the mixture creates a barrier that helps them suspend more evenly throughout the loaf. Also, an overly wet batter can contribute to sinking.

Can I make this recipe into muffins instead?

Absolutely! This recipe adapts wonderfully to muffins. Fill greased muffin tins about two-thirds full and bake at 375°F (190°C) for 20-25 minutes, or until a toothpick comes out clean. Reduce the baking time significantly. You can still add the lemon glaze after they cool.

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