Description

This Blueberry Zucchini Bread with a Lemon Glaze is a moist, flavorful quick bread that combines nutritious shredded zucchini and juicy fresh blueberries, all enhanced by a bright, tangy lemon glaze. Perfect for breakfast or a sweet snack, this recipe yields tender slices with a subtle sweetness balanced by the citrus topping.

Ingredients

Scale

Bread Ingredients

3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
2 ¼ cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 pint fresh blueberries

Lemon Glaze Ingredients

1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon heavy whipping cream

Instructions

Preheat: Preheat your oven to 350 degrees Fahrenheit. Lightly grease 2 large loaf pans or 4 mini loaf pans to prevent sticking. You can also mix it up by using 1 large loaf and 3 small loaves as desired.
Beat Wet Ingredients: In a large mixing bowl, beat together 3 large eggs, 1 cup vegetable oil, 1 tablespoon vanilla extract, and 2 ¼ cups granulated sugar until thoroughly combined and smooth.
Add Zucchini: Gently fold in 2 cups of shredded zucchini into the wet mixture, ensuring even distribution without overmixing.
Mix Dry Ingredients: Beat in 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda until the batter is smooth and well incorporated.
Fold in Blueberries: Carefully fold in 1 pint of fresh blueberries, mixing just enough to incorporate without breaking the berries.
Pour and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Cool the Bread: Remove the loaves from the oven and let them cool in the pans for about 20 minutes. Then transfer to wire racks to cool completely to room temperature.
Prepare the Lemon Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon heavy whipping cream until smooth and pourable.
Glaze the Bread: Drizzle the lemon glaze generously over the cooled bread, allowing it to drip over the sides for a sweet and tangy finish.

Notes

For best results, use freshly shredded zucchini and fresh blueberries to enhance texture and flavor.
You can substitute vegetable oil with melted coconut oil or canola oil if preferred.
The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
If fresh blueberries are not available, frozen blueberries can be used but do not thaw before folding into the batter to prevent color bleeding.
To make mini loaves, reduce baking time to about 30-35 minutes and monitor for doneness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: blueberry zucchini bread, lemon glaze, quick bread, zucchini bread, blueberry bread, baked bread, sweet bread, breakfast bread