Blueberry Zucchini Bread with Lemon Glaze

 

Blueberry Zucchini Bread

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: 40minutes minutes

Cook Time: 1hour hour 10minutes minutes

Total Time: 1hour hour 50minutes minutes

 

Servings: 1 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

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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 9×5″ 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.

CuisineQuick Breads

CourseBreakfast

Nutrition

Serving: 1Serving | Calories: 262kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 259mg | Fiber: 2g | Sugar: 26g

https://barefootinthepines.com/blueberry-zucchini-bread/#recipe