Description
Delight in the fresh and moist Lemon Blueberry Zucchini Bread, a perfect balance of sweet blueberries, tangy lemon, and nutritious zucchini. This quick bread is tender, flavorful, and topped with a zesty lemon glaze, making it a fantastic treat for breakfast, snack, or dessert.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
Produce
- 1 cup grated zucchini, water removed
- 3/4 to 1 cup blueberries
- Zest of 2 lemons
- Juice of 2 lemons (1 lemon for the batter, 1 lemon for the glaze)
Glaze
- 1 cup powdered sugar
- Juice from 1 lemon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray and set aside to ensure easy removal of the bread after baking.
- Drain the Zucchini: Place the grated zucchini in a cheesecloth or paper towel and squeeze out excess moisture over the sink. Let it rest on a paper towel until ready to be folded into the batter to avoid sogginess.
- Mix Wet Ingredients: In a large mixing bowl, beat together the sugar, eggs, and vegetable oil until well combined. Add the buttermilk and vanilla extract and mix until the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Form the Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender. Gently fold in the drained zucchini, blueberries, lemon zest from 2 lemons, and the juice of 1 lemon, distributing them evenly throughout the batter.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Allow the bread to cool in the pan for about 15 minutes. Then carefully invert it onto a cooling rack to prevent sogginess from residual steam and let it cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and juice from 1 lemon until smooth. Drizzle this lemon glaze evenly over the cooled bread for a sweet and tangy finish.
Notes
- To efficiently remove excess water from grated zucchini, wrap it in a cheesecloth or several paper towels and squeeze firmly over the sink.
- Using fresh lemon zest and juice is key to achieving the bright citrus flavor in both the batter and the glaze.
- Adjust the amount of blueberries according to preference, but too many may affect the bread’s texture.
- Allowing the bread to cool fully before glazing prevents the glaze from melting into the bread excessively.
Nutrition
- Serving Size: 1 slice (1/16 of loaf)
- Calories: 180
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
