Blueberry Zucchini Bread With Lemon Glaze
This moist, tender Blueberry Zucchini Bread With Lemon Glaze combines garden-fresh zucchini with sweet blueberries, finished with a bright, tangy lemon glaze that takes this quick bread to a whole new level of deliciousness. Perfect for breakfast, snacking, or dessert!
Easy Blueberry Zucchini Bread With Lemon Glaze Recipe
There’s something truly magical about the combination of blueberries and zucchini in this incredibly moist quick bread. My Blueberry Zucchini Bread With Lemon Glaze recipe transforms simple, seasonal ingredients into an extraordinary treat that’s perfect for summer when gardens are overflowing with zucchini and farmers’ markets are bursting with plump blueberries. This recipe is a wonderful way to use up that abundant summer squash while creating something that doesn’t scream “vegetable” to picky eaters!
The addition of the lemon glaze elevates this humble quick bread into something truly special – the bright citrus notes perfectly complement the sweet blueberries and subtle earthiness of the zucchini. It’s an harmony of flavors that makes this bread irresistible.
THIS RECIPE:
- Combines fresh zucchini and blueberries in a tender, moist quick bread
- Features a bright lemon glaze that adds the perfect sweet-tart finish
- Uses simple pantry ingredients for an easy, approachable bake
- Freezes beautifully for make-ahead convenience
| Recipe Detail | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 12 slices |
| Yield | 1 loaf (9×5-inch) |
This homemade Blueberry Zucchini Bread With Lemon Glaze is the ideal balance of simplicity and sophistication. The recipe doesn’t require any special equipment or techniques, making it perfect for bakers of all skill levels. What makes this bread truly special is how it transforms everyday ingredients into something that tastes like it came from a high-end bakery. The zucchini keeps the bread incredibly moist for days, while the pops of blueberry and the zingy lemon glaze make each bite a delightful experience.
Ingredients for Blueberry Zucchini Bread With Lemon Glaze
The key to an exceptional Blueberry Zucchini Bread With Lemon Glaze lies in using the freshest ingredients possible. Select firm, unblemished zucchini and plump, juicy blueberries for the best flavor and texture. Using fresh lemons for both zest and juice will give your glaze that bright, aromatic quality that makes this bread so special.
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- ¼ cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1-2 medium zucchini)
- 1½ cups fresh blueberries (or frozen, not thawed)
- 1 tablespoon lemon zest
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Ingredient Quality Tips:
When selecting zucchini, choose smaller, firmer specimens as they contain less water and more flavor. For blueberries, look for berries that are firm, plump, and have a dusty blue color with no signs of mushiness or mold. If using frozen blueberries, don’t thaw them before adding to the batter to prevent bleeding color throughout your bread.
| Ingredient Category | Recommended Quality | Selection Tips |
|---|---|---|
| Zucchini | Fresh, small to medium | Choose firm zucchini with bright green skin, approximately 6-8 inches long |
| Blueberries | Fresh or frozen | Look for plump berries with no moisture or mold; wild blueberries offer more intense flavor |
| Lemons | Organic if possible | Select heavy, bright yellow lemons with thin skin for maximum juice and aromatic zest |
| Flour | Unbleached all-purpose | Measure accurately by spooning into cups and leveling off |
| Dairy | Full-fat Greek yogurt/sour cream | Full-fat versions provide moisture and tender crumb |
How to Make Blueberry Zucchini Bread With Lemon Glaze
Making this delicious Blueberry Zucchini Bread With Lemon Glaze involves a few simple steps that, when followed carefully, result in a perfectly moist, flavorful bread. The process involves properly preparing the zucchini, gently folding in the blueberries, and creating a tangy lemon glaze that adds the perfect finishing touch.
Prepare your equipment and ingredients:
- Preheat your oven to 350°F (175°C)
- Grease and flour a 9×5-inch loaf pan or line with parchment paper
- Grate the zucchini and place in a clean kitchen towel to remove excess moisture
Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon
Prepare the wet mixture:
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy
- Add the oil, Greek yogurt, and vanilla extract, whisking until well combined
- Fold in the drained, grated zucchini and lemon zest
Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined
- Pro tip: Do not overmix or your bread will be tough; some lumps are fine
Add blueberries:
- Toss blueberries with 1 tablespoon of flour (this prevents them from sinking)
- Gently fold the blueberries into the batter
Bake the bread:
- Pour the batter into the prepared loaf pan and smooth the top
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean
- If the top browns too quickly, cover loosely with aluminum foil
Cool the bread:
- Allow the bread to cool in the pan for 15 minutes
- Remove from the pan and transfer to a wire rack to cool completely
Prepare the lemon glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and zest
- Adjust the consistency by adding more sugar (for thicker glaze) or more lemon juice (for thinner glaze)
Finish the bread:
- Once the bread is completely cool, drizzle the glaze over the top
- Allow the glaze to set for about 15-20 minutes before slicing
Tips for Making Blueberry Zucchini Bread With Lemon Glaze
To ensure your homemade Blueberry Zucchini Bread With Lemon Glaze turns out perfectly every time, follow these expert tips that address common challenges and enhance the flavor and texture of your bread.
- Properly prepare the zucchini: After grating, squeeze it well in a clean kitchen towel to remove excess moisture, which can make your bread soggy.
- Toss blueberries in flour: Coating the blueberries in a little flour prevents them from sinking to the bottom of your bread.
- Don’t overmix the batter: Mix just until combined to avoid developing gluten, which can make your bread tough.
- Test for doneness carefully: Insert a toothpick near the center – if it comes out with a few moist crumbs (not wet batter), your bread is done.
| Technique | Recommendation | Reason |
|---|---|---|
| Measuring flour | Use the spoon and level method | Prevents dense, dry bread from too much flour |
| Mixing method | Fold gently with spatula for final mixing | Maintains air in batter and prevents tough bread |
| Temperature | Ensure ingredients are room temperature | Creates a smoother batter and more even baking |
| Zucchini prep | Lightly squeeze, don’t completely dry | Retains some moisture for perfect bread texture |
Pro tip: For an extra flavor boost, try browning the butter before using it in place of oil. The nutty notes complement the blueberries and zucchini beautifully.
Make-Ahead Instructions
Blueberry Zucchini Bread With Lemon Glaze is perfect for planning ahead, whether you’re preparing for guests or simply getting organized for busy weeks.
You can prepare components of this recipe in advance to streamline your baking process. The dry ingredients (flour, leavening agents, salt, and cinnamon) can be mixed and stored in an airtight container for up to 2 weeks. The zucchini can be grated and stored in the refrigerator for up to 3 days, though I recommend squeezing out the excess moisture right before using.
For the most convenient make-ahead approach, bake the bread completely (without the glaze) and cool thoroughly. Wrap tightly in plastic wrap and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When ready to serve, bring to room temperature and add freshly prepared lemon glaze.
The lemon glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator. You may need to whisk it again or add a bit more lemon juice to reach the desired consistency before using.
Storing Leftovers
Proper storage is key to maintaining the moisture and flavor of your Blueberry Zucchini Bread With Lemon Glaze.
For short-term storage, wrap the completely cooled bread tightly in plastic wrap or place in an airtight container. The bread will maintain its quality at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. The high moisture content from the zucchini helps this bread stay fresh longer than typical quick breads.
If your bread has already been glazed, store it in a single layer in an airtight container to prevent the glaze from sticking to the wrap. You can place a piece of parchment paper on top if you need to stack slices.
To refresh slightly dried bread, warm individual slices briefly in the microwave for 10-15 seconds, or wrap in foil and heat in a 300°F oven for about 10 minutes.
Freezing Blueberry Zucchini Bread With Lemon Glaze
Blueberry Zucchini Bread With Lemon Glaze freezes beautifully, making it perfect for advance preparation or preserving summer flavors.
For best results, freeze the bread without the glaze. Allow the bread to cool completely, then wrap it tightly in plastic wrap, followed by aluminum foil or place in a freezer-safe zip-top bag with the air pressed out. Label with the date and freeze for up to 3 months.
For individual servings, slice the cooled bread before freezing. Place parchment paper between slices, then wrap and freeze. This allows you to thaw only what you need.
To thaw, place the wrapped bread in the refrigerator overnight or at room temperature for several hours. Once thawed, prepare and add the fresh lemon glaze before serving. If you prefer, you can reheat the thawed bread (without glaze) in a 300°F oven for about 15 minutes for that just-baked warmth and aroma.
Pro tip: If you want to freeze glazed bread, place the bread in the freezer unwrapped until the glaze is firm, about 2 hours, then wrap securely. This prevents the glaze from sticking to the wrapping.
Serving Suggestions
Elevate your Blueberry Zucchini Bread With Lemon Glaze with these thoughtful serving ideas that complement its fruity, tangy flavors.
This versatile bread makes a wonderful breakfast alongside a cup of coffee or tea. For a more substantial morning meal, serve a warm slice with a dollop of Greek yogurt and a drizzle of honey, or pair with fresh fruit for a balanced breakfast.
For an elegant dessert presentation, warm a slice slightly and top with a scoop of vanilla ice cream or lightly sweetened whipped cream. A sprinkle of additional lemon zest or a few fresh blueberries on top adds a beautiful finishing touch.
Beverage pairings that complement this bread include:
- Earl Grey or lemon herbal tea
- Iced tea with mint
- Sparkling water with a twist of lemon
- Champagne or Prosecco for a special brunch
- Coffee with a hint of cinnamon
Serve this bread at room temperature or slightly warmed to bring out the full flavor profile. If refrigerated, allow it to come to room temperature for about 30 minutes before serving, or gently warm individual slices for 10-15 seconds in the microwave.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries without thawing them first. Toss the frozen berries in a tablespoon of flour before folding them gently into the batter. This helps prevent the color from bleeding throughout your bread. You may need to add 5-10 minutes to the baking time if using frozen berries.
How do I prevent my blueberries from sinking to the bottom of the bread?
Tossing your blueberries in a tablespoon of flour before adding them to the batter helps them stay suspended throughout the bread. Also, using a thicker batter (which this recipe creates) helps keep the berries from sinking. Finally, you can mix in half the berries as directed, then sprinkle the remaining berries on top of the batter after filling the loaf pan.
Can I substitute the oil with something else?
Yes, you can use melted butter in place of oil for a richer flavor. For a healthier option, unsweetened applesauce can replace half or all of the oil, though the texture will be slightly different. Coconut oil (melted) is another excellent substitution that adds a subtle complementary flavor to the blueberries.
My bread is browning too quickly but isn’t cooked in the center. What should I do?
If your bread is browning faster than it’s cooking, loosely tent a piece of aluminum foil over the top of the loaf pan after about 30-35 minutes of baking. Continue baking until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The total baking time should be 55-65 minutes depending on your oven.
Can I make this recipe dairy-free or gluten-free?
For a dairy-free version, substitute the Greek yogurt with dairy-free yogurt or unsweetened applesauce. For a gluten-free loaf, replace the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already contain it, and note that the texture may be slightly different from the original recipe.
