Have you ever thought about how one simple recipe can transform your mornings? Moist Blueberry Zucchini Bread with a Lemon Glaze is not just an easy-to-make treat; it’s a delightful fusion of flavors that beckons your taste buds. Zucchini in bread? Yes! This often-overlooked ingredient helps maintain moisture, making it a star in this unique recipe. Let’s explore how to create this delicious bread that not only satisfies your sweet tooth but also adds a nutritional punch.

Ingredients Needed

Creating Moist Blueberry Zucchini Bread with a Lemon Glaze starts with gathering the right ingredients. Here’s what you’ll need:

3 large eggs: Vital for binding and moisture.
1 cup cooking oil: Enhances tenderness. You can substitute with applesauce for a healthier option.
1 tablespoon vanilla essence: Adds depth and sweetness.
2 1/4 cups white sugar: Balances the flavors. Experiment using coconut sugar for a lower glycemic index.
2 cups grated zucchini: Provides moisture and nutrients.
3 cups regular flour: Use whole wheat for added fiber.
1 teaspoon salt: Essential for flavor enhancement.
1 teaspoon baking powder & 1/4 teaspoon baking soda: The leavening agents that make your bread rise.
1 pint fresh blueberries: Bursting with flavor; swap with frozen if fresh isn’t available.
1 cup icing sugar: For the glaze.
1 tablespoon fresh lemon juice & 1 tablespoon heavy cream: To create the perfect tart glaze that complements the sweetness.

Timing

This delightful recipe takes approximately 90 minutes from start to finish, which is about 20% less time than most traditional bread recipes. Here’s the breakdown:

Prep Time: 20 minutes
Cook Time: 60 minutes
Cooling Time: 10 minutes

Perfect even for a busy morning!

How to Make Moist Blueberry Zucchini Bread with a Lemon Glaze

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Preheating is crucial for even baking.

Step 2: Prepare the Zucchini

Grate the zucchini using a box grater. Do not squeeze out the moisture; this is what keeps your bread moist!

Step 3: Mix Wet Ingredients

In a large bowl, beat together the eggs, cooking oil, vanilla essence, and sugar until well combined. The mixture should be light and fluffy.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, salt, baking powder, and baking soda. This helps to evenly distribute the leavening agents.

Step 5: Incorporate Zucchini and Blueberries

Gently fold in the grated zucchini and fresh blueberries into the wet mixture, ensuring not to break the berries.

Step 6: Blend Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to tough bread.

Step 7: Bake

Pour the batter into a greased loaf pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Prepare the Lemon Glaze

While the bread is baking, mix icing sugar, lemon juice, and heavy cream in a bowl. Adjust the consistency by adding more cream or sugar as needed.

Step 9: Cool and Glaze

Once the bread is out of the oven, let it cool for about 10 minutes before applying the glaze. This allows the glaze to set beautifully on the still-warm bread.

Nutritional Information

A slice of Moist Blueberry Zucchini Bread with a Lemon Glaze contains approximately:

Calories: 230
Fat: 10g
Carbohydrates: 33g
Fiber: 1g
Sugars: 14g
Protein: 4g.

This recipe provides essential nutrients while also being a delicious treat.

Healthier Alternatives For Moist Blueberry Zucchini Bread with a Lemon Glaze

Consider these modifications for a healthier twist:

Substitute white sugar with honey or maple syrup for natural sweetness.
Use coconut oil instead of regular cooking oil, giving the bread a slight coconut flavor.
Opt for almond flour or gluten-free flour for gluten-sensitive individuals.

Serving Suggestions

Serve your Moist Blueberry Zucchini Bread with a Lemon Glaze slices with a dollop of Greek yogurt on the side or a sprinkle of nuts for added crunch. This bread pairs beautifully with morning coffee or as a delightful afternoon snack.

Common Mistakes To Avoid

Overmixing the batter: This can lead to a dense bread. Mix just until the ingredients are combined.
Not greasing the loaf pan: Ensure your bread doesn’t stick by using parchment paper or greasing the pan thoroughly.
Skipping the cooling time: Allow the bread to cool slightly before adding glaze; otherwise, it will melt off.

Storing Tips For Moist Blueberry Zucchini Bread with a Lemon Glaze

To keep your bread fresh:

Store in an airtight container at room temperature for up to 3 days.
For longer storage, wrap it in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

The Moist Blueberry Zucchini Bread with a Lemon Glaze is a delightful treat that offers both flavor and health benefits. Are you ready to indulge in this moist, flavorful, and nutritious bread? Try this easy recipe today and let your taste buds enjoy the delightful adventure of flavor!

Frequently Asked Questions

How moist should zucchini bread be?

Zucchini bread should feel moist but not overly wet; it should have a tender crumb.

Can I use frozen blueberries?

Yes! Frozen blueberries can be used; simply fold them in without thawing.

How do I know when my zucchini bread is done baking?

Insert a toothpick in the center of the bread; if it comes out clean, it’s done!

What can I do with leftover zucchini?

You can use leftover zucchini in salads, stir-fries, or even sauces!

How can I enhance the lemon flavor?

For a more pronounced lemon flavor, add lemon zest to the glaze or the batter.

Now, let’s get baking and enjoy the deliciousness of this Moist Blueberry Zucchini Bread with a Lemon Glaze!

Moist Blueberry Zucchini Bread with a Lemon Glaze

Author: linda
Prep Time: 20
Cook Time: 60
Total Time: 90
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delightful fusion of flavors with moist zucchini and fresh blueberries, topped with a tangy lemon glaze.

Ingredients

Scale

3 large eggs
1 cup cooking oil (or applesauce)
1 tablespoon vanilla essence
2 1/4 cups white sugar (or coconut sugar)
2 cups grated zucchini
3 cups flour (or whole wheat flour)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries (or frozen)
1 cup icing sugar
1 tablespoon fresh lemon juice
1 tablespoon heavy cream

Instructions

Preheat your oven to 350°F (175°C).
Grate the zucchini using a box grater, keeping the moisture.
In a large bowl, beat together eggs, cooking oil, vanilla essence, and sugar until light and fluffy.
In another bowl, whisk together flour, salt, baking powder, and baking soda.
Gently fold in grated zucchini and blueberries into the wet mixture.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into a greased loaf pan and bake for 60 minutes or until a toothpick comes out clean.
While the bread is baking, mix icing sugar, lemon juice, and heavy cream to prepare the glaze.
Once baked, cool for 10 minutes before applying the glaze.

Notes

For healthier options, substitute sugar with honey or maple syrup and oil with coconut oil.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 14g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 186mg

Keywords: blueberry, zucchini bread, lemon glaze, dessert, baking