Description
This Blueberry Zucchini Bread is a moist, flavorful quick bread bursting with fresh blueberries and tender zucchini. Perfectly spiced and topped with a tangy lemon glaze, it makes an ideal treat for breakfast, snack, or dessert. The bread is easy to prepare, combining wholesome ingredients into a comforting loaf that balances sweetness with freshness.
Ingredients
Scale
Bread Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2 ½ tsp vanilla extract
- 2 ¼ cups granulated sugar
- 2 cups grated zucchini (squeeze out excess liquid)
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 pint fresh blueberries
Lemon Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease 4 mini-loaf pans or 2 large loaf pans to ensure easy removal of the bread after baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, vanilla extract, and granulated sugar until fully combined and smooth.
- Add Zucchini and Dry Ingredients: Fold the grated zucchini into the wet mixture gently. Then, add the all-purpose flour, kosher salt, baking powder, and baking soda. Mix the batter until just combined—avoid overmixing to keep the bread tender.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter to keep them intact and evenly distributed throughout the bread.
- Transfer to Pans and Bake: Pour the batter into the prepared loaf pans, filling them evenly. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Remove the bread from the oven and cool it in the pans for about 25 minutes. Then, transfer the loaves onto a wire rack to cool completely to room temperature.
- Prepare and Drizzle Lemon Glaze: In a small bowl, whisk together the sifted powdered sugar and fresh lemon juice until smooth. Drizzle the glaze evenly over the cooled loaves for a bright, tangy finish.
Notes
- Don’t overmix the batter to prevent a dense bread texture.
- Squeeze out excess liquid from grated zucchini to avoid sogginess or sinking in the middle.
- Gently fold in blueberries to keep them whole and prevent color bleeding.
- Using parchment-lined pans helps with easy loaf removal.
- Store the bread at room temperature for 3 to 4 days, refrigerate for up to a week, or freeze for up to 3 months. Thaw at room temperature before serving.
