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Lemon Blueberry Zucchini Bread Recipe

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3.9 from 14 reviews

This Lemon Blueberry Zucchini Bread is a moist and flavorful loaf combining the fresh zing of lemon, sweet bursts of blueberries, and the subtle earthiness of grated zucchini. Perfect for breakfast, snack, or dessert, it’s a delightful way to enjoy tender, homemade quick bread with a tangy lemon glaze.

  • Total Time: 1 hour
  • Yield: 16 servings

Ingredients

Batter Ingredients

  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt or table salt
  • 1 cup grated zucchini, water removed
  • 3/4-1 cup blueberries
  • Zest from 2 lemons
  • Juice from 1 lemon (for batter)

Glaze Ingredients

  • 1 cup powdered sugar
  • Juice from 1 lemon (for glaze)

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with non-stick cooking spray and set it aside to prepare for baking.
  2. Prepare Zucchini: Place the grated zucchini in a cheesecloth or a clean paper towel and squeeze out all excess liquid. This step ensures your bread stays moist but not soggy. Set the zucchini on a paper towel while you continue.
  3. Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, eggs, and vegetable oil until well combined. Then add the buttermilk and vanilla extract, mixing until the mixture is smooth and homogeneous.
  4. Add Dry Ingredients: To the wet mixture, gradually add the sifted all-purpose flour, baking powder, baking soda, and salt. Stir carefully until everything is just combined—avoid overmixing to keep the bread tender.
  5. Fold in Zucchini and Fruit: Gently fold in the squeezed zucchini, blueberries, lemon zest, and the lemon juice from one lemon. Incorporate them evenly into the batter without crushing the blueberries.
  6. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  7. Cool in Pan: Remove the bread from the oven and let it cool in the loaf pan for about 15 minutes. This allows it to set, making it easier to remove from the pan without breaking.
  8. Cool on Rack: Carefully invert the bread onto a wire cooling rack to cool completely. Cooling fully before glazing prevents the glaze from melting too much and ensures a nice finish.
  9. Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and juice from the remaining lemon until smooth. The glaze should be pourable but thick enough to coat the bread.
  10. Glaze Bread: Drizzle the lemon glaze evenly over the cooled zucchini bread. Allow the glaze to set before slicing and serving to enjoy a perfect balance of sweet and tangy flavors.

Notes

  • Be sure to thoroughly drain the zucchini to keep the bread from becoming too wet.
  • Blueberries can be fresh or frozen—if using frozen, do not thaw before adding to prevent color bleeding.
  • The lemon zest and juice provide brightness, so use fresh lemons for best flavor.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread also freezes well; wrap it tightly and freeze for up to 3 months.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/lemon-blueberry-zucchini-bread-recipe/