Description
This Blueberry Zucchini Bread is a moist, flavorful quick bread bursting with fresh blueberries and the subtle sweetness of zucchini. Perfect for breakfast or a snack, it’s enhanced with a tangy lemon glaze that adds a bright finish. Easy to prepare and baked to golden perfection, this bread balances fruit and vegetable for a delicious treat everyone will love.
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
- 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
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C) and lightly grease four mini-loaf pans or two large loaf pans to prevent sticking.
- 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: Gently fold in the grated zucchini, then sift in the all-purpose flour, kosher salt, baking powder, and baking soda. Carefully mix until the batter is just combined—avoid overmixing to keep the bread tender.
- Incorporate blueberries: Slowly fold in the fresh blueberries to keep them intact and evenly distributed throughout the batter.
- Fill pans and bake: Pour the batter evenly into the prepared loaf pans and smooth the tops. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the loaves to cool in the pans for about 25 minutes. Then, turn the loaves out onto a wire rack to cool completely to room temperature.
- Prepare and apply lemon glaze: Mix the sifted powdered sugar with fresh lemon juice until smooth. Drizzle this glaze over the cooled loaves to add a bright, sweet finish.
Notes
- Do not overmix the batter to avoid dense bread; gentle folding is key.
- Squeeze excess liquid from the grated zucchini to prevent the bread from becoming too moist or sinking.
- Fold blueberries gently to keep them whole and prevent bleeding color into the batter.
- Use parchment-lined pans for easier loaf removal and cleanup.
- Store the bread at room temperature for 3 to 4 days or refrigerate up to one week.
- You can freeze the bread for up to 3 months; thaw to room temperature before serving.
