Description
This Lemon Blueberry Zucchini Bread is a moist and flavorful quick bread combining fresh grated zucchini and juicy blueberries with a bright lemon zest and juice infusion. Topped with a tangy lemon glaze, it makes a perfect snack or breakfast treat that’s both vibrant and delicious.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
Produce
- 1 cup grated zucchini, water removed
- 3/4 - 1 cup blueberries
- Zest of 2 lemons
- Juice of 2 lemons (1 lemon for batter, 1 lemon for glaze)
Glaze
- 1 cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray and set it aside to ensure the bread won’t stick.
- Remove Moisture from Zucchini: Place the grated zucchini in a cheesecloth or paper towel and squeeze out all excess water thoroughly. Let it sit on a dry paper towel to remove remaining moisture while you prepare the batter.
- Mix Wet Ingredients: In a large bowl, beat together granulated sugar, eggs, and vegetable oil until well combined. Then add the buttermilk and vanilla extract, mixing until smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients, stirring until just combined to avoid overmixing.
- Fold in Zucchini, Blueberries, and Lemon: Gently fold in the squeezed zucchini, blueberries, lemon zest from 2 lemons, and lemon juice from 1 lemon. Be careful not to crush the blueberries to maintain texture.
- Pour Batter and Bake: Pour the prepared batter into your greased loaf pan. Place it in the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then carefully flip the bread onto a cooling rack to cool completely to room temperature.
- Prepare and Apply Lemon Glaze: Whisk the powdered sugar with the juice from 1 lemon until smooth and pourable. Drizzle the glaze evenly over the cooled bread to add a fresh, tangy finish.
Notes
- To effectively remove excess water from the zucchini, use a cheesecloth or several layers of paper towels and squeeze firmly over a sink.
- Ensure blueberries are fresh or frozen but not thawed to prevent color bleeding into the batter.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Let the bread cool completely before glazing for better glaze adherence.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of loaf)
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
