Blueberry Zucchini Bread

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Overhead image of sliced bread on parchment paper. Lemon and blueberries around it.

Moist zucchini bread full of blueberries and fresh lemon zest topped with a tart lemon glaze. Each slice is a little piece of summer!

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Prep Time: 40

Cook Time: 1 10

Total Time: 1 50

Servings: Loaf

Author: Michelle

Ingredients

2- 2 1/2 cups of unpeeled shredded zucchini (about 10-13 ounces of zucchini, after scooping out the seeds)
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 heaping teaspoon lemon zest zest of two small lemons
1/2 teaspoon salt
6 tablespoons unsalted butter melted
3/4 cup of white sugar
2 eggs
1/4 cup of plain yogurt whole milk or 2%
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups of blueberries fresh or frozen

Lemon Glaze

1 cup of powdered sugar
1 teaspoon of lemon zest
2 tablespoons + 1 teaspoon lemon juice

Instructions

To Make The BreadToss the shredded zucchini with 2 tablespoons of the sugar. Let zucchini drain in a colander set over a bowl for 30 min.
Preheat oven to 375° and grease a 9x5" loaf pan.
Whisk together flour, baking powder, baking soda, lemon zest, and salt in a medium sized bowl and set aside.
In another bowl or large measuring cup, whisk together the butter, yogurt, eggs, remaining 1/2 cup + 2 tablespoons of sugar, vanilla and lemon juice until combined.
Once the zucchini is done draining for 30 minutes, leave in the colander and using some paper towels, press as much additional water out as possible. I ended up with 1/2 cup of water removed.
Add the zucchini to the yogurt mixture.
Add the blueberries to the dry ingredients and give a quick toss to coat.
Fold the zucchini mixture into the dry ingredients gently as to not mash up the blueberries.
Continue folding until there are no more visible flour streaks. The batter will be very thick.
Scoop batter into the prepared loaf pan, and spread out evenly. Bake at 375° for 60-70 minutes, until a toothpick comes out clean in the center.
Allow the zucchini bread to cool in the pan for about an hour before removing.
To Make The Lemon Glaze
Combine the lemon zest and powdered sugar in a small bowl.
Add 2 tablespoons of lemon juice and stir. The glaze should be thick but still pour off a spoon. If the glaze is too thick, add a teaspoon of lemon juice to thin it out.
Pour the prepared glaze over the zucchini bread and let cool completely before slicing.

Notes

After draining you'll end up with approximately 1- 1/4 cups of shredded zucchini.
The entire recipes uses about 3 small lemons or 2 large
Depending on how much moisture was left in the zucchini after draining, the batter will be very thick.

Cuisine Quick Breads

Course Breakfast

Nutrition