- Glazed Lemon Blueberry Zucchini Bread

$- Grated Zucchini: Use 1 ½ cups, which is about 1 medium zucchini. Make sure to squeeze out excess water after grating. This keeps the bread from being too wet. - Fresh Blueberries: Use 1 cup of fresh blueberries for the best taste. You can substitute with frozen blueberries if fresh aren’t available. - Flour Types: Combine 1 cup of all-purpose flour with ½ cup of whole wheat flour. This mix adds flavor and texture. - Sugars: Use ½ cup of granulated sugar and ¼ cup of packed brown sugar. The brown sugar adds moisture and a slight caramel flavor. - Baking essentials: Include ½ teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. These help the bread rise and balance flavors. - Flavor boosters: Add 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1 tablespoon of lemon juice. These ingredients bring a bright, fresh flavor. - Powdered sugar: You need ½ cup of powdered sugar for the glaze. This gives it a sweet and smooth finish. - Lemon juice for the glaze: Use 1 tablespoon of lemon juice to mix with the powdered sugar. This will create a tangy glaze that complements the bread perfectly. For the full recipe, you can follow the steps I laid out earlier. Enjoy baking this delightful treat! Start your journey by preheating your oven to 350°F (175°C). This ensures a perfect bake. Grease a 9x5-inch loaf pan or line it with parchment paper. This keeps the bread from sticking. Next, grab a large bowl. Combine the grated zucchini, sugars, vegetable oil, eggs, vanilla, lemon zest, and lemon juice. Mix everything well. You want a smooth blend that brings out the flavors. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. This step is crucial for an even rise. To avoid lumps, make sure to whisk thoroughly. If you find some lumps, push them against the side of the bowl. They will break apart easily, ensuring a smooth batter. Now, gently fold in the fresh blueberries. Be careful not to crush them; we want whole berries in your bread. This adds bursts of flavor in every bite. Once the blueberries are mixed in, pour the batter into your prepared loaf pan. Use a spatula to smooth the top. This will help it bake evenly. For the full recipe, check out the instructions above for more details. To make great zucchini bread, you must not overmix the batter. Overmixing can cause your bread to be tough. It is best to mix until just combined. Some lumps are fine. Using room temperature ingredients helps the batter mix smoothly. Take the eggs and oil out of the fridge before you start. This small step makes a big difference. Fresh ingredients always taste better than dried ones. Use fresh blueberries for a juicy burst of flavor. They brighten up every slice. If you only have frozen blueberries, they will work too. Just be careful not to overmix them into the batter. You can boost the lemon flavor by adding more lemon zest. This gives your bread a bright taste. You might also try a little extra lemon juice. Just a teaspoon can make a tasty change. Baking time is key. The bread needs about 50 to 60 minutes in the oven. Use a toothpick to check for doneness. If it comes out clean, your bread is ready! If the top of your bread browns too fast, cover it loosely with foil. This will help it bake evenly without burning. {{image_2}} You can change the fruits or nuts in this recipe. Try using raspberries instead of blueberries. Chopped walnuts or pecans can add a nice crunch. For a gluten-free option, you can use almond flour or a gluten-free flour mix. Just make sure to adjust the liquid slightly. Adding spices can kick up the flavor. Consider adding nutmeg or cardamom for warmth. You can also add more lemon zest for extra citrus. If you love chocolate, fold in some mini chocolate chips. Vanilla extract can enhance the sweet notes in the bread too. This bread works great for breakfast or dessert. Serve it warm with butter or jam. For a fun twist, you can toast slices and top them with whipped cream and berries. Drizzling the glaze over each slice adds a lovely finish. You can even serve it with a scoop of ice cream for a tasty treat. Enjoy! You can keep your glazed lemon blueberry zucchini bread at room temperature for about 2 days. Store it in a cool, dry place. Wrap it in plastic wrap or place it in an airtight container. This keeps it fresh and moist. If you want to store it longer, put it in the fridge. This bread lasts about 1 week when refrigerated. Make sure to wrap it well in plastic wrap or foil to avoid drying out. To freeze your zucchini bread, wrap it tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. You can freeze it for up to 3 months. When ready to enjoy, thaw it in the fridge overnight. This keeps the taste and texture just right. For the best results, heat it in the oven for a few minutes before serving. Yes, you can use frozen blueberries in this recipe. They work well and save time. However, they may change the texture a bit. Frozen blueberries can make the batter wetter. This can lead to a denser loaf. To reduce this, you can slightly thaw them and drain excess juice before adding. To make this recipe vegan, you can substitute the eggs with flax eggs or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Use plant-based milk or yogurt instead of dairy. These swaps keep the bread moist and delicious. If your zucchini bread is dense, a few things might be wrong. Overmixing can make the bread tough. Another issue could be too much moisture from the zucchini. Make sure to squeeze out excess water before adding it to the batter. Lastly, check your baking powder and baking soda for freshness. Yes, you can make mini loaves with this recipe! Use mini loaf pans instead of a standard loaf pan. Bake at the same temperature but reduce the time to 25-30 minutes. Check for doneness by inserting a toothpick. This gives you cute, portable treats perfect for sharing! This blog post shared everything you need to make delicious zucchini bread. We covered key ingredients, tips for the best flavor, and step-by-step instructions. You learned how to store your bread and even explored variations to match your taste. Remember, baking is fun, so don’t hesitate to experiment. Enjoy making this delightful treat, and share it with others. Your zucchini bread journey starts now!$

- Glazed Lemon Blueberry Zucchini Bread

Indulge in the deliciousness of Glazed Lemon Blueberry Zucchini Bread! This easy and moist recipe combines fresh blueberries and the zesty kick of lemon with nutritious zucchini for a delightful treat. Perfect for breakfast, snacks, or dessert, it's simple to make and bursting with flavor. Click through to explore the full recipe and add this yummy bread to your baking lineup!

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Ingredients

1 ½ cups grated zucchini (about 1 medium zucchini)

1 cup fresh blueberries (can substitute with frozen)

1 cup all-purpose flour

½ cup whole wheat flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup granulated sugar

¼ cup brown sugar, packed

½ cup vegetable oil or melted coconut oil

2 large eggs, room temperature

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon lemon juice

½ cup powdered sugar (for glaze)

1 tablespoon lemon juice (for glaze)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

In a large bowl, combine the grated zucchini, sugars, vegetable oil, eggs, vanilla extract, lemon zest, and 1 tablespoon of lemon juice. Mix until well combined.

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.

Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Do not overmix; small lumps are okay.

Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Check halfway through baking; if the top browns too quickly, cover it loosely with aluminum foil.

While the zucchini bread is cooling (about 10-15 minutes in the pan), prepare the glaze. In a small bowl, whisk together powdered sugar and 1 tablespoon of lemon juice until smooth and pourable.

Once the zucchini bread has cooled for a few minutes, transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the cooled bread, allowing it to set.

Slice and serve as a delightful breakfast, snack, or dessert!

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices