Blueberry zucchini bread with lemon glaze is a wonderfully moist dessert. It combines the sweet juiciness of blueberries with the refreshing brightness of lemon, making it a perfect treat for any time of day. Easy to make and kid-approved, it’s a healthy way to enjoy dessert while sneaking in some veggies!
Table of Contents
The Best Blueberry Zucchini Bread with Lemon Glaze
Why This Recipe Works
This blueberry zucchini bread stands out for its dense, moist texture and vibrant flavors. The zucchini adds moisture, while the blueberries and lemon provide a burst of sweetness and zest. It’s a delightful way to use up extra zucchini while creating something everyone in your family will love.
Ingredients for Blueberry Zucchini Bread
- 2 to 2 1/2 cups shredded zucchini (unpeeled, seeds scooped out)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 heaping teaspoon lemon zest (from 2 small lemons)
- 6 tablespoons unsalted butter, melted
- 3/4 cup white sugar (divided)
- 2 large eggs
- 1/4 cup plain yogurt (whole milk or 2% fat)
- 1 tablespoon lemon juice (for batter)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
Ingredients for Lemon Glaze
- 1 cup powdered sugar (for glaze)
- 1 teaspoon lemon zest (for glaze)
- 2 tablespoons + 1 teaspoon lemon juice (for glaze)
How to Make Zucchini Bread with Blueberries and Lemon
Prepare the Zucchini
Start by preheating your oven to 375°F (190°C). Grease a 9×5 inch loaf pan with cooking spray. Next, toss the shredded zucchini with 2 tablespoons of sugar, then place it in a colander over a bowl to drain for about 30 minutes. This step is crucial to avoid soggy bread!
Mix the Wet and Dry Ingredients
In a separate bowl, whisk together the melted butter, yogurt, eggs, the remaining sugar (1/2 cup + 2 tablespoons), vanilla extract, and 1 tablespoon lemon juice until fully combined. After draining, press the zucchini with paper towels to remove excess moisture, then add it to the wet mixture.
Combine and Bake the Bread
In another bowl, toss the blueberries with the dry ingredients: flour, baking powder, baking soda, salt, and lemon zest. Gently fold the zucchini mixture into the dry ingredients, then add the wet ingredients. Mix until no flour streaks remain, but remember, the batter will be quite thick! Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Make the Zesty Lemon Glaze
Once the bread cools in the pan for an hour, remove it to a wire rack. To prepare the glaze, combine powdered sugar, 1 teaspoon lemon zest, and 2 tablespoons + 1 teaspoon lemon juice. Stir until the glaze is thick yet pourable. Adjust with more lemon juice if needed, then pour over the cooled bread before slicing.
Tips for Perfect Blueberry Zucchini Bread
Zucchini Preparation Secrets
Remember, there’s no need to peel the zucchini; it adds lovely green flecks to your bread. Just make sure to scoop out any seeds from larger zucchinis to avoid bitterness. Draining is essential to achieving the best texture!
Achieving the Right Glaze Consistency
Your glaze should be thick enough to coat the spoon but thin enough to drizzle smoothly over the bread. If it’s too thick, simply add a splash of lemon juice to reach your desired consistency.
Blueberry Best Practices
Whether you use fresh or frozen blueberries, toss them in the dry ingredients first. This helps coat them and reduces sinking during baking, ensuring a delightful burst of berry flavor in every bite!
Storing Your Zucchini Bread
Room Temperature and Refrigeration
This delicious bread can be stored at room temperature for 2-3 days. If you live in a humid climate, it’s best to refrigerate it in an airtight container to maintain its freshness.
Freezing Instructions
To freeze your blueberry zucchini bread, do so unglazed. Wrap it tightly in plastic wrap and then in aluminum foil, storing it in the freezer for up to 3 months. When ready to enjoy, thaw it and glaze afterward for that fresh, zesty finish.
Substitutions and Variations
Fruit Swaps
If you don’t have blueberries on hand, feel free to substitute with other berries like raspberries or strawberries. Each will impart its unique flavor while keeping the recipe vibrant!
Citrus Alternatives
If you’re looking for a different flavor profile, swap the lemon for orange or lime juice and zest. This change will still maintain that refreshing citrus essence!
Dairy Options
You can easily substitute the yogurt with sour cream or plain non-Greek yogurt, depending on what you have available in your fridge.
Related Recipes to try
- Keto Lemon Blueberry Zucchini Bread
- Blueberry Zucchini Bread
- Lemon Blueberry Dream Dessert
- Lemon Blueberry Lush
- Lemon Blueberry Breakfast Cake
- Lemon Blueberry Muffins
FAQs
What ingredients do I need for blueberry zucchini bread?
You will need shredded zucchini, all-purpose flour, baking powder, baking soda, kosher salt, lemon zest, unsalted butter, white sugar, eggs, yogurt, lemon juice, vanilla extract, and blueberries.
How do I make blueberry zucchini bread?
Start by prepping the zucchini and mixing the wet and dry ingredients separately, then combine them and bake at 375°F for 60-70 minutes.
Can I freeze blueberry zucchini bread?
Yes, it can be frozen unglazed for up to 3 months. Thaw and glaze before serving.
What is the best way to store blueberry zucchini bread?
Store it at room temperature for 2-3 days or refrigerate in an airtight container in humid climates.
How long does blueberry zucchini bread last?
It lasts about 2-3 days at room temperature and can be kept in the fridge for longer freshness.
Conclusion
This blueberry zucchini bread with lemon glaze is not only a delightful treat but also a wonderful way to incorporate healthy ingredients into your baking routine. If you’re looking for more delicious recipes, don’t forget to check out the Pinterest page for even more inspiration!
Blueberry Zucchini Bread with Lemon Glaze
Equipment
- loaf pan
- colander
- paper towels
- wire rack
Ingredients
- 2 to 2 1/2 shredded zucchini (unpeeled, seeds scooped out)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 heaping teaspoon lemon zest (from 2 small lemons)
- 6 tablespoons unsalted butter, melted
- 3/4 cup white sugar (divided)
- 2 large eggs
- 1/4 cup plain yogurt (whole milk or 2% fat)
- 1 tablespoon lemon juice (for batter)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- 1 cup powdered sugar (for glaze)
- 1 teaspoon lemon zest (for glaze)
- 2 tablespoons + 1 teaspoon lemon juice (for glaze)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
- Toss shredded zucchini with 2 tablespoons of sugar and let it drain in a colander for 30 minutes.
- In a separate bowl, whisk together melted butter, yogurt, eggs, remaining sugar, vanilla extract, and 1 tablespoon lemon juice.
- After draining, press the zucchini with paper towels to remove excess water and add it to the wet mixture.
- Toss blueberries with the dry ingredients (flour, baking powder, baking soda, salt, and lemon zest) to coat them.
- Gently fold the zucchini mixture into the dry ingredients, then fold in the wet ingredients until no flour streaks remain. The batter will be very thick.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 1 hour before transferring it to a wire rack.
- To make the glaze, combine powdered sugar, 1 teaspoon lemon zest, and 2 tablespoons + 1 teaspoon lemon juice. Stir until thick but pourable, adding more lemon juice if needed.
- Pour the glaze over the cooled bread and allow it to cool completely before slicing.
