Glazed Lemon Zucchini Blueberry Bread

May 5, 2015Katie

Glazed Lemon Zucchini Blueberry Bread

With Mother’s Day coming up, I was looking for a recipe to make on my show this week to feature for Mother’s Day so I thought about myself. What recipe would I love for someone to make me for a delicious breakfast-in-bed this Mother’s Day?

Something with lemon is always at the top of my list and what goes great with lemon but blueberries?  Oh yes, and zucchini.


Zucchini?

Yep, zucchini.

Zucchini adds moisture to this soft and tender loaf but you actually can’t taste it at all so why not sneak a vegetable into breakfast and have a moist lemon-packed bread bursting with warm blueberries as well?

To begin, preheat your oven to 350º.

Take one lemon and grate it all over into a bowl. Make sure you just get the yellow and not the white pith cuz it’s nasty bitter!

zest lemon

Also take one large zucchini and grate in until you have one cup.  Keep the zucchini and lemon zest ready oh hand for later!

zuchini grate

Then add some dry ingredients (2 cups of flour, 2 teaspoons of baking soda and 1/4 teaspoon of salt)  into a bowl and whisk them together.

Photo May 04, 1 36 47 AM

Now using a mixer, add 2 eggs into a mixing bowl and beat until light and fluffy, about 30 seconds.  Then add in  1/4 cup of plain greek yogurt (or skip the oil and use 1/2 cup Greek yogurt if you’re feeling healthy) and 1/4 cup canola oil and one and one-fourth cups of sugar.

Wet ingredients

The mixture will be pale yellow and a bit runny.

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Add in the zest and juice of one large lemon.

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Add in 1/2 cup of buttermilk.

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Mix this all up and then turn your mixer down as low as it will go. If your mixer is super strong then just do the remainder of the steps by hand with a rubber or wooden spatula. I use my KitchenAid mixer on the lowest speed and it works just fine.

Now add in your one cup of grated zucchini. Just blend it for 20 seconds or so until the zucchini is evenly mixed in.

zucchini bread batter

Now this last part has to be done by hand.  You’re going to add in a cup of blueberries, but you need to fold them carefully by gently pulling the batter over the blueberries a few times until they are mixed in  Otherwise you will end up with blue batter and it’ll be ugly and unappetizing.  And your Mom won’t like that at all..although she will pretend she doesn’t see it cuz that’s how moms are.

fold blueberries

Spray a 9 x 5 inch loaf pan and pour in your batter.

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Bake this for 50-60 minutes or until you can poke a fork into the center of the bread and it comes out clean.  Remove from the oven and let cool for five minutes then turn it out onto a plate or platter.

lemon zucchini bread with blueberries

Now we’ll make a simple glaze. Just squeeze one more lemon into one and one-half cup of powdered sugar and whisk it all up into a beautiful glaze.  If it’s too thick, add a tiny bit of water just until it’s pour-able.

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Pour this right over the warm bread.

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Keep pouring.

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Then spread that luscious glaze all over the bread. Let it ooze over the sides and down to the bottom of the plate. You can scoop up that leftover loveliness when you serve it.

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And then cut a big slice of heaven…for your Mom of course…

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Or maybe for that Wonderful guy who’s been lurking in the background….just waiting.

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And if you can’t keep his hands off of it…

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Let him have just have one slice….one lemony, warm and blueberry bubbling bite.

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If you make your Mom this recipe this weekend, she will love you for life.

Guaranteed.

Glazed Lemon Zucchini Blueberry Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads
Serves: 10
Ingredients
FOR THE BREAD
  • 2 c. flour
  • 2 t. baking powder
  • 2 eggs
  • ¼ c. Greek yogurt
  • ¼ c. canola oil
  • 1¼ c. sugar
  • Juice of one large lemon
  • zest of one large lemon
  • 1 medium-large zucchini grated (about one cup)
FOR THE GLAZE
  • 1⅓ c. sugar
  • juice of one large lemon
Instructions
  1. Preheat oven to 350º
  2. Mix flour, baking powder and salt together in medium bowl with whisk
  3. Grate zucchini until you get one cup
  4. Zest lemon into small bowl
  5. Add eggs to mixing bown and beat for a minute or two until light colored and fluffy.
  6. Add oil and yogurt and mix
  7. Add sugar and mix
  8. Add lemon zest and juice and buttermilk and mix again
  9. Turn mixer down to very low and add grated zucchini.
  10. Using spatula gently fold blueberries into batter
  11. Pour into 9 x 5 inch baking pan
  12. Bake for 50-60 minutes until fork inserted into center of loaf comes out clean.
Make the glaze
  1. Mix powdered sugar and lemon juice and pour over warm bread.

6 Comments

  • Susan k.

    August 2, 2015 at 2:58 pm

    Hi! I want to double this recipe to make 2 loaves. Once doubled, can I bake them both at the same time? Do I need to change the time or temperature? Thanks for your time! I am looking forward to making this! Susan
    1. Katie

      August 3, 2015 at 3:04 pm

      Susan K - I think you could although I haven't. I'd probably rotate them half way through to ensure even cooking. Just make sure you test them by sticking a fork or toothpick in the center and make sure it comes out clean.
      1. Susan k.

        August 4, 2015 at 10:00 am

        Hey thanks! I will give it a go and let you know how it works out :)
  • Tyler Brace

    August 12, 2016 at 3:20 am

    ty
  • Kathy Gilkison

    July 29, 2017 at 2:10 pm

    You left out several ingredients in the list of ingredients -- the salt, buttermilk and blueberries. Thank goodness you included them in the pictured directions!
    1. Katie

      August 4, 2017 at 8:53 am

      Kathy Gilkison - thank you for letting me know! I have updated the recipe - hopefully it turned out yummy for you!

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