Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme
If you’re looking for a delightful way to use up that bountiful zucchini from your garden, you’ve come to the right place! My Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme is not just a recipe; it’s a slice of summer goodness. This bread is incredibly moist, bursting with fresh blueberries, and topped with a tangy lemon glaze that will brighten your day. It’s perfect for busy weeknights, family gatherings, or simply as a sweet treat enjoyed with a cup of tea.
What I love most about this recipe is how easy it is to whip up. With simple ingredients and minimal prep time, you can have this delicious bread baking in your oven before you know it. Plus, the combination of zucchini and blueberries makes it feel both wholesome and indulgent – a win-win!
Why You’ll Love This Recipe
- Quick to prepare: In just 15 minutes, you can have everything mixed and ready for the oven.
- Family-friendly: Kids and adults alike will adore the sweet flavor and soft texture.
- Make-ahead magic: This bread stays moist for days, making it perfect for breakfasts or snacks throughout the week.
- Versatile delight: Enjoy it plain or dress it up with the lemon glaze for an extra special treat.
Ingredients You’ll Need
You’ll find that these are simple, wholesome ingredients that you might already have on hand. Let’s gather everything we need to make this delicious zucchini bread.
For the Bread
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
- 2 cups grated zucchini
- 3 cups regular flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
For the Lemon Glaze
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Servings: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Variations
This recipe is wonderfully flexible! Feel free to get creative with these variation ideas:
- Add nuts: Toss in some chopped walnuts or pecans for added crunch.
- Try different fruits: Swap blueberries for raspberries or even diced peaches – the options are endless!
- Make it spiced: Add a teaspoon of cinnamon or nutmeg for warm flavors.
- Go dairy-free: Use coconut cream instead of heavy cream in the glaze for a dairy-free option.
How to Make Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This step ensures that your bread bakes evenly and rises beautifully. A hot oven is essential for that perfect golden crust!
Step 2: Prepare Your Batter
In a large bowl, whisk together your eggs, cooking oil, vanilla essence, and white sugar until well combined. This mixture creates the base of your batter and adds moisture and sweetness. Then gently fold in the grated zucchini; this secret ingredient helps keep your bread fluffy and moist.
Step 3: Combine Dry Ingredients
In another bowl, mix together the flour, salt, baking powder, and baking soda. Whisking these dry ingredients separately ensures they are evenly distributed throughout the batter. Gradually add this mixture to your wet ingredients, stirring just until combined – be careful not to overmix!
Step 4: Fold in Blueberries
Now comes the fun part! Gently fold in the fresh blueberries until they are evenly spread through the batter. These juicy bursts of flavor will make each bite utterly scrumptious.
Step 5: Bake Your Bread
Pour your batter into a greased loaf pan and smooth out the top. Bake in your preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean. The smell of baking bread will fill your kitchen – enjoy every moment!
Step 6: Prepare the Lemon Glaze
While your bread cools, whisk together icing sugar, fresh lemon juice, and heavy cream until smooth. This glaze adds a bright finish that complements the sweetness of the blueberries perfectly.
Step 7: Drizzle & Enjoy!
Once your bread has cooled slightly but is still warm, drizzle on that luscious lemon glaze. Slice yourself a piece (or two) and enjoy this delectable treat with friends or family. Trust me; everyone will be asking for seconds!
Pro Tips for Making Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme
Baking is all about having fun, and with these tips, you can take your blueberry zucchini bread to the next level!
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Choose fresh zucchini: Using fresh, firm zucchini will ensure your bread stays moist and flavorful. It also packs in extra nutrients!
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Don’t skip the lemon glaze: The tangy lemon glaze adds a delightful brightness that complements the sweetness of the blueberries and the earthiness of the zucchini.
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Mix wet and dry ingredients separately: By combining your wet ingredients first and then folding them into the dry ones, you prevent overmixing, which can lead to dense bread.
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Let it cool before slicing: Allow your zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps retain moisture and prevents crumbling when you cut into it.
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Experiment with spices: Adding a pinch of cinnamon or nutmeg can elevate the flavor profile, giving your loaf a warm, cozy feel that’s perfect for any occasion.
How to Serve Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme
Serving your moist blueberry zucchini bread is just as fun as baking it! There are many creative ways to present this delicious treat.
Garnishes
- Zest of lemon: Sprinkle some freshly grated lemon zest on top for an extra burst of citrus flavor.
- Fresh mint leaves: A few sprigs of mint not only look beautiful but also add a refreshing hint that pairs well with the glaze.
Side Dishes
- Greek yogurt: A dollop of creamy Greek yogurt makes for a wonderful contrast in texture while adding protein to your meal.
- Fruit salad: A colorful bowl of seasonal fruits provides a refreshing side that complements the sweetness of the zucchini bread.
- Chia seed pudding: This light and nutritious pudding offers a lovely contrast in flavors and textures, making it an excellent pairing.
- Herbal tea: A warm cup of herbal tea or chamomile can enhance the overall experience, offering soothing notes that balance out the sweetness.
Now that you have all these ideas at your fingertips, it’s time to bake up some joy! Enjoy every slice of your Moist Blueberry Zucchini Bread with a Lemon Glaze!
Make Ahead and Storage
This Moist Blueberry Zucchini Bread with a Lemon Glaze is perfect for meal prep! You can easily make it in advance and store it for later enjoyment. Here’s how to keep your delicious bread fresh:
Storing Leftovers
- Allow the bread to cool completely at room temperature.
- Wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container.
- Keep it at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing
- Slice the bread before freezing for easy access.
- Wrap individual slices or the whole loaf tightly in plastic wrap, then place them in a freezer bag.
- Freeze for up to 3 months. Be sure to label the bag with the date!
Reheating
- Thaw frozen slices overnight in the refrigerator or at room temperature for a few hours.
- For warm bread, reheat slices in a toaster or microwave for about 15-20 seconds.
- Enjoy your Moist Blueberry Zucchini Bread warm, paired with your favorite spread!
FAQs
Here are some common questions you might have about this delightful recipe.
Can I use frozen blueberries in the Moist Blueberry Zucchini Bread with a Lemon Glaze?
Yes! You can substitute fresh blueberries with frozen ones. Just make sure not to thaw them beforehand to prevent sogginess.
How do I know when my Moist Blueberry Zucchini Bread with a Lemon Glaze is done baking?
The bread is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also be golden brown on top.
Can I replace the white sugar in this recipe?
Absolutely! You can use coconut sugar or even maple syrup, although you may need to adjust the liquid ingredients slightly if using syrup.
Is there a way to make this recipe gluten-free?
Yes! Substitute regular flour with a gluten-free flour blend. Ensure it’s one that can be swapped cup-for-cup.
What can I use instead of heavy cream for the glaze?
You can replace heavy cream with coconut cream or almond milk for a lighter glaze while still maintaining delicious flavor.
Final Thoughts
I hope you’re as excited as I am about making this Moist Blueberry Zucchini Bread with a Lemon Glaze! It’s such a delightful treat that combines sweet and tangy flavors beautifully. Whether you’re sharing it with friends or enjoying a slice all by yourself, this recipe is sure to bring joy into your kitchen. Happy baking, and don’t forget to share your creations!
Moist Blueberry Zucchini Bread with a Lemon Glaze
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
If you’re on the hunt for a delightful way to enjoy your garden’s zucchini bounty, look no further than this Moist Blueberry Zucchini Bread with a Lemon Glaze! This incredibly moist bread is bursting with fresh blueberries and topped with a tangy lemon glaze that elevates each slice. Ideal for busy weekdays or family gatherings, it’s a sweet treat that pairs beautifully with tea. With easily accessible ingredients and minimal prep time, you can whip up this scrumptious loaf in no time, making it a perfect wholesome indulgence.
Ingredients
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
- 2 cups grated zucchini
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together eggs, cooking oil, vanilla essence, and white sugar until well combined. Gently fold in grated zucchini.
- In another bowl, mix flour, salt, baking powder, and baking soda. Gradually add to the wet mixture; stir until just combined.
- Fold in fresh blueberries carefully.
- Pour batter into a greased loaf pan and smooth the top. Bake for about 50 minutes or until a toothpick comes out clean.
- While cooling, whisk together icing sugar, lemon juice, and heavy cream for the glaze.
- Drizzle glaze over the warm bread before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 19g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
