Zucchini bread is a summer staple at our house. Once these garden lovelies start producing, I love finding tasty ways to use the bounty. Glazed Blueberry Lemon Zucchini Bread is one of the easiest, and most delicious, ways to use these fantastic squash!
Glazed Blueberry Lemon Zucchini Bread Recipe…
This Blueberry Lemon Zucchini Bread is a modification of a recipe from our electric cooperative monthly magazine. The original recipe used pecans instead of blueberries. You could totally swap out the blueberries in favor of your favorite nut…I just had some fresh blueberries on hand that I wanted to use. (And, I adore lemon and blueberries.) These loaves can be frozen, so feel free to bake a bunch and stick them well-wrapped in the deep freeze for unexpected company. 🙂
This recipe makes my kitchen smell like a bakery…seriously! It is DEVINE! For those picky eaters in your house, they will never guess that there is zucchini hiding in these flavorful and tender loaves. This has the flavor of your favorite lemon and blueberry muffins.
While I find Glazed Blueberry Lemon Zucchini Bread is a great breakfast, it also makes a nice snack. Of course, you could serve it at a brunch, eat it with supper, take it to a friend… All would be perfectly acceptable!
Glazed Blueberry Lemon Zucchini Bread
Notes
Nuts can be substituted for fresh blueberries. Frozen blueberries can also be used, but do not thaw prior to adding to the batter. Loaves may be wrapped well and frozen, as desired. Cake flour is not necessary…all-purpose flour can be substituted. 2-3 large lemons should be enough lemon juice for the recipe.
Ingredients
- 2 cups all-purpose flour
- 2 cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs, beaten
- 1 cup oil
- 2 1/2 cups granulated sugar
- zest of one lemon
- 1/4 cup lemon juice, freshly squeezed is best
- 1 cup buttermilk (or add 1 T. lemon juice to 1 cup of milk and allow to sit for five minutes)
- 2 cups grated zucchini
- 2 cups fresh blueberries
Glaze Ingredients:
- 5 Tablespoons butter
- 2 cups powdered sugar
- 4 Tablespoons lemon juice
Instructions
- Preheat oven to 350℉. Grease two 9×5-inch loaf pans well. Set aside.
- Mix together flours, salt, and baking powder in a medium bowl.
- In a large bowl, beat eggs. Add oil and sugar and blend well.
- Add lemon juice, buttermilk, and lemon zest, mixing well.
- Fold in zucchini and blueberries until well mixed.
- Add dry mixture to wet mixture and blend until well combined.
- Pour batter into prepared loaf pans and bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow loaves to cool 10-15 minutes and turn out to cooling rack.
- While loaves are warm, prepare the glaze.
- In a medium saucepan, melt butter over low heat. Whisk in powdered sugar until smooth. Add lemon juice to drizzling consistency and spoon over bread. (Go slowly with adding the lemon juice, and only add enough that’s needed. If it sets up too quickly, you can add warm water 1 tablespoon at a time to thin.)
- Allow bread to cool and glaze to set before cutting. Store well wrapped.
If you’d like to see what products I used for my Glazed Blueberry Lemon Zucchini Bread, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
If you are interested in other easy, summer produce recipes, you might like to try my Ambrosia Bread, Red Raspberry Shortcake, Roasted Carrots, Beets, and Kale, and Sweet and Sassy Grilled Sweet Corn. Other recipes can be found on the link here. Please let me know in the comments how your bread came out! Would you change anything? I’d love to hear from you!
Looks awesome like all of your other recipes
Thank you so much! 🙂
This bread is so amazing! Thank you so much! I love your website and can’t wait to see what else you have!
Oh my goodness,thank you so much! 🙂 Glad you enjoyed it!!!