Delicious Blueberry Zucchini Bread with Lemon Glaze
Enjoy a moist and flavorful blueberry zucchini bread topped with a zesty lemon glaze, perfect for any time of day.
Equipment
- mixing bowl
- loaf pans
- mini loaf pans
- wire rack
Ingredients
- 3 large eggs
- ½ cup applesauce
- ½ cup vegetable or coconut oil
- 2 teaspoons vanilla extract
- 2 ¼ cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups fresh grated zucchini
- 2 cups fresh, washed blueberries
Lemon Glaze
- 1 Tablespoon lemon juice
- 1 Tablespoon milk or whipping cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F and prepare two large or four mini loaf pans by greasing and flouring them.
- In a large bowl, combine the eggs, applesauce, oil, vanilla extract, and sugar. Mix well.
- Add the all-purpose flour, salt, baking powder, and baking soda to the wet ingredients. Stir until just combined.
- Gently mix in the grated zucchini until evenly distributed throughout the batter.
- Fold in the fresh blueberries, being careful not to overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake mini loaf pans for 35-40 minutes, or large loaf pans for 50-55 minutes, until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for 10 minutes before loosening the edges and transferring to a wire rack to cool completely.
- While the bread cools, whisk together the lemon juice, milk or cream, and powdered sugar in a small bowl until smooth to create the glaze.
- Once the bread is completely cool, drizzle the lemon glaze generously over the top.
Notes
- For best results, lightly coat blueberries in flour before adding to the batter to prevent them from sinking. You can also sprinkle extra blueberries on top before baking for visual appeal.
- If the edges of the bread start to brown too quickly during baking, loosely tent the pans with aluminum foil after about 40 minutes.
- Leftover batter can be used to make muffins; bake them for 20-30 minutes.
Notes
Coat blueberries lightly in flour before mixing into the batter to prevent sinking. Sprinkle reserved blueberries on top of the loaves before baking for visual appeal. If the edges brown too quickly, tent the pan loosely with foil after 40 minutes. Leftover batter can be used to make muffins, which require 20-30 minutes baking time.