Description
This vibrant lemon zucchini blueberry bread is ultra-moist, bursting with citrus flavor and juicy blueberries, and topped with a bright lemon glaze. Perfect for summer brunches, snacks, or gifting!
Ingredients
For the Bread:
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable or canola oil (or ½ oil + ½ applesauce)
- 2 cups grated zucchini (about 2 medium)
- 2 tsp vanilla extract (or lemon extract)
- Zest of 1 large lemon
- 3 cups all-purpose flour
- 1 tsp salt
- ¼ tsp baking soda
- 1 cup fresh or frozen blueberries (tossed in flour)
For the Lemon Glaze:
- Zest and juice of 1 lemon
- 2 tbsp melted butter
- 3 cups powdered sugar (add more to thicken, if needed)
Instructions
- Prep: Grate zucchini (no need to peel) and squeeze out excess moisture. Grease or line two 9×5-inch loaf pans.
- Mix wet ingredients: In a large bowl, whisk eggs, sugar, oil (and/or applesauce), zucchini, vanilla, and lemon zest.
- Mix dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.
- Combine: Gradually add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
- Add blueberries: Gently fold in flour-coated blueberries.
- Bake: Divide the batter between the prepared pans. Bake at 350°F (175°C) for 50–60 minutes, rotating halfway through. Use a toothpick to test for doneness.
- Cool: Let loaves cool in the pans for 10 minutes before transferring to a wire rack.
- Make glaze: In a bowl, whisk together melted butter, lemon juice, zest, and powdered sugar until thick and pourable.
- Finish: Once the bread is fully cooled, drizzle with lemon glaze and allow to set before slicing.
Notes
You can substitute lemon extract for vanilla for even more citrus flavor. For easier slicing, let the glaze fully set before cutting. These loaves also freeze beautifully (unglazed).
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American