Blueberry Zucchini Bread with a Lemon Glaze

Blueberry Zucchini Bread with a Lemon Glaze will be one of the best quick breads you EVER make!  Perfectly moist with two cups of zucchini hidden inside and bursting with fresh blueberries.  The lemon glaze it the perfect finishing touch! 

bluberryzucchinibread3

This summer is just flying by!  It is almost August and before we know it school will be back in session and we will be up to our eyeballs in homework.  We have been spending almost every day at the pool and are trying to enjoy this last month before it begins.

Even though I love eating zucchini year round I love that it is in season right now.  And if you loads of zucchini growing in your garden then promise me you will make this bread….

And if you don’t then go and buy some just so you can make this delicious bread! 🙂

blueberryzucchinibread6

The bread bakes perfectly.  I have had a few quick bread recipe fails in my day so I always tent with foil the last 10 minutes of baking.  Sometimes quick bread can start browning faster on the top and this is a great way to help it bake evenly.  This bread came out perfectly moist.

The flavor combination is incredible.  Not only does it hide two cups of zucchini in it, it is bursting with fresh blueberries.  Then it gets a lemon glaze on the top.  It was such an amazing bread I just couldn’t get enough of it!

This recipe makes quite a bit.  I was able to get one large loaf and three small ones.  But it is perfect for taking to your neighbors or friends for a treat.  You will quickly become popular with this recipe. 🙂

blueberryzucchinibread2

4.5 from 2 reviews
Blueberry Zucchini Bread with a Lemon Glaze
 
Blueberry Zucchini Bread with a Lemon Glaze will be one of the best quick breads you EVER make! Perfectly moist with two cups of zucchini hidden inside and bursting with fresh blueberries. The lemon glaze it the perfect finishing touch!
Author:
Ingredients
  • 3 eggs
  • 1 cup vegetable oil
  • 1 Tablespoon vanilla extract
  • 2¼ cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pint fresh blueberries
  • Lemon glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Heavy Whipping Cream
Instructions
  1. Preheat oven to 350 degrees. Lightly grease 2 large loaf pans or 4 mini loaf pans. (I did 1 large loaf and 3 small.)
  2. In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, and baking soda. Gently fold in blueberries. Pour into the prepared loaf pans.
  3. Bake for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.
  4. TO make the lemon glaze: Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled bread.

blueberryzucchinibread7

 

 

 

Cropped-logo-new3b

Subscribe to the Recipe Critic Blog and get family friendly recipes via e-mail.

Powered by ConvertKit

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Latest posts by Alyssa (see all)

Previous Post

Weekly Menu Plan #59

Next Post

Slow Cooker Restaurant Style Garden Salsa

Comments

  1. I have GOT to try a zucchini bread soon! I’m seeing so many nice varieties – like this one with blueberries. And I love that lemon glaze!

  2. hey girl this looks oh so yummy!

  3. What loaf pan sizes (dimensions) are you referencing?

  4. This recipe was AMAZING but again, required a bit of tweaking, so that’s the only reason it lost a star. 1) I love lemon so I also added the zest of one lemon to the batter, was delicious and not overpowering. 2) Mine took about 30 mins more to bake than the recipe suggested, no big deal though, just kept checking it at 10 min increments. 3) I do recommend lining the bottom of the pan with parchment, even with that and greasing the sides it took a bit of effort to come out. 4) The glaze requires far more liquid than called for. At first when I put the 1 tbsp of juice and 1 tbsp of cream with the cup of powdered sugar, it was just a blob of glue on the end of my wisk. So I kept adding equal parts of juice and cream until the consistency got thin enough I could spoon/spread it onto the loaves. Probably ended up using about 2-2.5 tbsp each of both juice and cream. Ended up with the most beautiful, flavourful moist loaf. It’s like springtime in your mouth!

Speak Your Mind

*

Rate this recipe: