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Summer harvests always leave me with an abundance of zucchini and blueberries, and this blueberry zucchini bread with lemon glaze has become my favorite way to bring them together. It is tender, moist, and packed with bright flavors that feel both comforting and refreshing. Whether for breakfast, an afternoon treat, or a gift for friends, this bread never disappoints.
I first baked this bread to use up a pile of zucchini from my garden and a basket of blueberries from the market. Now it is a seasonal tradition my family looks forward to every summer.
Ingredients
- Eggs: provide structure and richness use fresh large eggs for best results
- Cooking oil: adds moisture and tenderness neutral oils like vegetable or canola work well
- Vanilla essence: enhances the sweetness choose pure vanilla for best flavor
- White sugar: sweetens and helps create a tender crumb you can also mix with brown sugar for depth
- Zucchini: keeps the bread moist and adds nutrients squeeze out excess moisture before adding
- Regular flour: creates the base structure all purpose flour works best here
- Salt: balances sweetness and highlights flavors fine sea salt works best
- Baking powder and baking soda: ensure the bread rises properly and stays fluffy check that yours are fresh
- Blueberries: add bursts of sweetness and color fresh or frozen both work but coat lightly in flour so they do not sink
- Icing sugar: makes the glaze smooth and sweet sift before mixing to avoid lumps
- Fresh lemon juice: adds brightness to the glaze use freshly squeezed for the best flavor
- Heavy cream: gives the glaze a silky consistency adjust for thickness as needed
Step by Step Instructions
- Prepare the Oven and Pans:
- Preheat oven to 350 degrees Fahrenheit. Grease either 2 large loaf pans or 4 mini loaf pans. You can also mix sizes depending on what you have.
- Mix the Wet Ingredients:
- Beat together eggs cooking oil vanilla essence and sugar in a large mixing bowl until smooth and well blended. This forms the base of the batter.
- Incorporate Zucchini and Dry Ingredients:
- Fold grated zucchini into the wet mixture. Add flour salt baking powder and baking soda mixing gently until just combined. Do not overmix or the bread will turn dense.
- Add Blueberries and Prepare to Bake:
- Toss blueberries lightly in flour then fold into the batter. Divide the mixture evenly among the prepared pans.
- Bake and Cool the Bread:
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let loaves cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
- Drizzle with Lemon Glaze:
- Whisk icing sugar lemon juice and heavy cream until smooth. Drizzle over cooled bread and allow the glaze to set before slicing.
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One of my favorite parts of this recipe is how the lemon glaze ties everything together. It reminds me of summer mornings when I shared warm slices with my grandmother who loved adding extra zest to the glaze for even more brightness.
Storage Tips
Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate during warm months to keep the glaze firm. For longer storage freeze unglazed bread up to 3 months and glaze after thawing.
Ingredient Substitutions
Swap oil with melted butter for richer flavor or applesauce for a lighter version. Use frozen blueberries straight from the freezer. Mix white and brown sugar for caramel notes. Replace heavy cream in the glaze with milk or plant based alternatives.
Serving Suggestions
Enjoy slices plain or with cream cheese for breakfast. Pair with Greek yogurt and fresh fruit for a balanced snack. For dessert warm slices slightly and serve with vanilla ice cream or whipped cream.
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Cultural Context
Quick breads like zucchini bread became popular in the United States during the 20th century when home gardens flourished. Combining fruits and vegetables in sweet loaves reflects the tradition of resourceful home baking and using seasonal produce.
Frequently Asked Questions About Recipes
- → How do I keep zucchini bread from being too wet?
Grate the zucchini and squeeze out excess liquid with a clean towel before adding it to the batter. This prevents soggy texture.
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Add them straight from the freezer without thawing to prevent extra moisture in the batter.
- → Do I need to peel the zucchini before grating?
No, leave the skin on. It adds nutrients and small green flecks in the bread without affecting the flavor.
- → What can I substitute for the lemon glaze?
You can swap the lemon glaze with a light vanilla glaze, dust with powdered sugar, or simply enjoy the bread plain.
- → How should I store blueberry zucchini bread?
Keep it wrapped at room temperature for up to 3 days or refrigerate for a week. It also freezes well for up to 3 months.
- → Can I make this bread healthier?
Yes, you can use applesauce instead of some oil, swap part of the flour with whole wheat pastry flour, or reduce sugar slightly.