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

Get Recipe Ingredients

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

Chocolate Zucchini Bread

 

Chocolate Zucchini Bread

Ingredients

  

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa or unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 3/4 cup  packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups packed shredded zucchini
• 1 cup  semisweet chocolate chips, divided

Instructions

 

• Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
• In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
• Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
• Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
• Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Nutrition

Calories: 305kcal, Carbohydrates: 35g, Protein: 4g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 207mg, Potassium: 247mg, Fiber: 3g, Sugar: 22g, Vitamin A: 200IU, Vitamin C: 2.8mg, Calcium: 38mg, Iron: 2.5mg

https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/#wprm-recipe-container-39959

Almond Croissant Babka

 Almond Croissant Babka

For the Dough:

• 4 cups bread flour
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1 cup almond milk (warm)
• 1/4 cup dairy-free butter (melted)
• 1 tsp salt
• 1 tsp vanilla extract

For the Almond Filling:

• 1 cup almond flour
• 1/2 cup sugar
• 1/4 cup dairy-free butter (softened)
• 1 tsp almond extract
• 1/4 cup almond milk

For the Syrup:

• 1/2 cup sugar
• 1/2 cup water
• 1 tsp vanilla extract

For the Topping:

• 1/2 cup sliced almonds
• Powdered sugar (for dusting)

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Instructions

Prepare the Dough:

1. In a large bowl, combine warm almond milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Add melted dairy-free butter, vanilla extract, and salt. Mix well.
3. Gradually add bread flour, mixing until a dough forms. Knead the dough for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Make the Almond Filling:

1. In a medium bowl, mix together almond flour, sugar, softened dairy-free butter, almond extract, and almond milk until well combined and smooth.

Assemble the Babka:

1. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
2. Spread the almond filling evenly over the dough.
3. Roll the dough tightly from the long side into a log. Cut the log in half lengthwise, exposing the filling.
4. Twist the two halves together, keeping the cut sides facing up, and then shape it into a loaf.
5. Place the twisted loaf into a greased loaf pan. Cover with a damp cloth and let it rise for another 30-45 minutes.

Bake the Babka:

1. Preheat your oven to 350°F (175°C).
2. Brush the top of the babka with a little almond milk and sprinkle with sliced almonds.
3. Bake for 30-35 minutes, or until the babka is golden brown and cooked through.

Make the Syrup:

1. While the babka is baking, combine sugar and water in a small saucepan. Bring to a boil, then reduce heat and simmer until the sugar is dissolved.
2. Remove from heat and stir in vanilla extract.

Finish the Babka:

1. Once the babka is done baking, remove it from the oven and immediately brush with the sugar syrup.
2. Let the babka cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
3. Dust with powdered sugar before serving.

https://www.momsecretingredients.com/arsae/aHR0cHM6Ly85YW1jaGVmLmNvbS9hbG1vbmQtY3JvaXNzYW50LWJhYmthLw?arsae_ref=https%3A%2F%2Fwww.bing.com%2F