Get ready to transform your baking game with the most irresistible summer bread that'll make your taste buds dance! 🍋🫐 Imagine a moist, tender zucchini bread bursting with juicy blueberries and bright lemon flavor, topped with a tangy lemon glaze that'll have everyone begging for your secret recipe. This Lemon and Blueberry Zucchini Bread isn't just another quick bread – it's a flavor explosion that cleverly sneaks in some hidden vegetables while delivering pure dessert magic. Whether you're looking to impress brunch guests or satisfy your afternoon sweet craving, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup blueberries
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup lemon juice
- 1 cup powdered sugar (for icing)
- 2 tbsp lemon juice (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line with parchment paper.
- Grate fresh zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent a soggy bread.
- In a large mixing bowl, whisk together sugar, eggs, vegetable oil, vanilla extract, and 1/4 cup lemon juice until well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender crumb.
- Gently fold in the grated zucchini and fresh blueberries, being careful not to crush the berries.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon icing, whisk together powdered sugar and 2 tablespoons of lemon juice until smooth and drizzling consistency.
- Once the bread is completely cooled, drizzle the lemon icing over the top, allowing it to naturally cascade down the sides.
- Let the icing set for 10-15 minutes before slicing and serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- • Always squeeze excess moisture from grated zucchini to prevent a soggy bread texture • Use fresh, plump blueberries for the best flavor and distribution • Don't overmix the batter – gentle folding maintains a tender crumb • Let the bread cool completely before adding icing to prevent melting • For extra zest, add some lemon zest to both the batter and icing • Store in an airtight container to maintain moisture and freshness • This bread freezes beautifully for up to 3 months if wrapped tightly • For a healthier version, you can substitute some of the all-purpose flour with whole wheat flour • Room temperature ingredients blend more smoothly and create a better texture
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 30mg
