There’s nothing quite like the comforting aroma of homemade bread wafting through the kitchen, and today, I have an indulgent treat for you: Moist Blueberry Zucchini Bread with Lemon Glaze. Picture this: a perfectly moist loaf bursting with juicy blueberries, complemented by the subtle sweetness of zucchini, all embraced by a vibrant lemon glaze. It’s a sweet, tangy explosion of flavor that leaves you craving another slice.
This delightful bread is not only simple to prepare but also brings the family together on cozy mornings, afternoons, or even at gatherings. Growing up, my family loved to whip up various bread recipes, but this particular creation always took center stage. It’s like my beloved Banana Bread but with an unexpected twist that makes it memorable. Similar to my other blog favorite, the Classic Carrot Cake, it’s perfect for sharing but will quickly disappear when you’re not looking. So, grab your apron, and let’s dive into this delightful recipe!
What is Moist Blueberry Zucchini Bread With Lemon Glaze?
So, what’s in a name? And why the zucchini, you may wonder? A green veggie in a sweet bread? But trust me, that’s where the magic happens! The Moist Blueberry Zucchini Bread with Lemon Glaze adds moisture without compromising the taste, making it the ultimate guilt-free treat. Plus, we all know the saying, “the way to a man’s heart is through his stomach,” and this bread is guaranteed to win over all the hearts in your home.
Whether you’re a baking novice or a seasoned pro, let this recipe be your new favorite. What could be better than combining nutritious ingredients with wonderful flavors? So why wait? Let’s get baking and see how this delectable loaf can become a beloved staple in your household!
Why You’ll Love This Moist Blueberry Zucchini Bread With Lemon Glaze
This Moist Blueberry Zucchini Bread with Lemon Glaze stands out as a delightful main dish that balances health and indulgence. Each slice is a celebration of sweet blueberries and tender zucchini, creating a soft, fluffy texture that melts in your mouth. Not only does this recipe provide a delicious way to use up the extra zucchini from your garden or the local market, but it’s also a cost-saving way to get the family involved in cooking right in your kitchen!
Now, let’s talk toppings! With the lemon glaze drizzled generously over the top, each bite turns into an experience that dances on your taste buds. It feels like a dreamy dessert at breakfast or a perfect companion for your afternoon tea. So, why not grab those fresh ingredients, rally your loved ones, and bake together?
How to Make Moist Blueberry Zucchini Bread With Lemon Glaze
Quick Overview
Making Moist Blueberry Zucchini Bread with Lemon Glaze is both easy and satisfying. With just a handful of ingredients, you’ll enjoy a scrumptious bread that perfectly balances sweet and citrus notes. This recipe requires about 20 minutes of prep time, followed by 50 minutes of baking. Trust me, the anticipation will be worth it as you wait for the bread to cool and the glaze to set!
Key Ingredients for Moist Blueberry Zucchini Bread With Lemon Glaze
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups grated zucchini (squeezed dry)
- 1 cup fresh blueberries (or frozen, if needed)
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large mixing bowl, combine vegetable oil, brown sugar, granulated sugar, and eggs. Mix well until combined. Then, stir in the vanilla extract and grated zucchini.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined, being careful not to over-mix; a few lumps are perfectly fine!
- Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they’re evenly distributed without smashing them.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Once baked, remove from the oven and allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Lemon Glaze: In a small bowl, mix powdered sugar with enough fresh lemon juice to reach your desired glazing consistency. Drizzle over the cooled bread.
- Serve and Enjoy: Slice your Moist Blueberry Zucchini Bread and enjoy! Perfect for breakfast, snacks, or dessert.
Top Tips for Perfecting Moist Blueberry Zucchini Bread With Lemon Glaze
- Zucchini Grating: Make sure to squeeze out excess moisture from the grated zucchini. This will keep your bread from becoming soggy.
- Berry Choices: If you don’t have fresh blueberries, frozen ones work just fine! Just do not thaw them beforehand.
- Storage: You can add a touch of lemon zest to the glaze for extra flavor, or substitute with diced nuts for a crunchier texture.
- Timing: Keep an eye on the baking time as all ovens vary. If the edges start browning excessively, consider covering the bread with foil for the final 10 minutes.
- Avoiding Crumbly Bread: Don’t overmix the batter. Mix until the dry ingredients are just incorporated to keep your bread fluffy and moist.
Storing and Reheating Tips
You can store your Moist Blueberry Zucchini Bread with Lemon Glaze at room temperature for up to 3 days, wrapped tightly to retain moisture. For longer storage, it’s best to refrigerate, where it can last for up to a week. You can also freeze the bread before glazing for up to three months.
To reheat, simply let the loaf thaw naturally, and you can warm slices in the microwave for a few seconds or in the oven at 350°F (175°C) for about 10 minutes. This will help restore that freshly-baked texture!
Now that you have all the details, it’s time to gather your ingredients and enjoy the satisfaction of homemade baking with your loved ones. Happy baking!
Moist Blueberry Zucchini Bread With Lemon Glaze
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups grated zucchini squeezed dry
Fruits
- 1 cup fresh blueberries or frozen, if needed
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice to reach desired consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- In a large mixing bowl, combine vegetable oil, brown sugar, granulated sugar, and eggs. Mix well until combined, then stir in the vanilla extract and grated zucchini.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined; a few lumps are fine.
- Gently fold in the fresh blueberries.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Glazing and Serving
- In a small bowl, mix powdered sugar with enough lemon juice to reach desired glazing consistency and drizzle over the cooled bread.
- Slice and enjoy your Moist Blueberry Zucchini Bread! Perfect for breakfast, snacks, or dessert.
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