Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread ~ an easy, moist quick bread packed with fresh blueberries and a light burst of lemon. Shredded zucchini and yogurt make moist and the lemony glaze drizzled on top makes it a delicious dessert, brunch or breakfast bread.

Zucchini is one of those unassuming vegetables that effortlessly transforms into a delicious side, ramps up a marinara sauce or in this case, adds moisture to an already delicious quick bread.

It’s everywhere right now from farm stands to farm markets to our local grocery stores. My daughter’s vegetable bin is already filled with zucchini from her garden so when she asked if this Lemon Blueberry Zucchini Bread was easy to whip up (she’s the mother of two toddlers), the answer was yes ~

You all probably know by now that my husband has a pretty conservative palate. He asked about the bread, commenting how moist it is and you guys, I wish you could have seen his face when I told him it zucchini in it. But ~ he finished the piece he was eating and helped himself to another.

The other thing I’ve confessed 1 or 10 times is that I am missing the baking gene, despite my sweet tooth. So when I share a baking recipe, rest assured it’s simple and practically goof proof.

You can even serve Lemon Blueberry Zucchini Bread as dessert but if you’re like me, you’ll want to start your morning with a thick slice of it and a large mug of coffee.

Lemon Blueberry Zucchini Bread Ingredients:

• flour 
• granulated sugar
• baking powder
• plain Greek yogurt
• egg
• grated lemon zest
• lemon juice
• vanilla extract
• shredded zucchini drained
• vegetable oil
• fresh blueberries

Glaze:

• powdered sugar
• lemon juice
• vanilla extract
• salt
• milk

How to make this bread:

Preheat the oven to 350° then grease a loaf pan.

Grate the zucchini using a box grater on one of the smaller holes, then drain the zucchini in a clean dish towel squeezing out any excess water.

In a medium bowl, whisk 1 cup of the flour, sugar and baking powder together then add the yogurt, egg, lemon zest and juice, vanilla, (drained) zucchini and vegetable oil, stirring to combine.

In a separate bowl, toss  the blueberries in the remaining 1/4 cup of flour and once they’re coated, add the berries and flour to the batter, gently folding in without overmixing.

Baking:

Quick bread means it’s quick to assemble. Baking time is lengthy but once it’s in the oven and the timer set, you can do other things while you’re waiting for it.  

Pour the batter into the prepared loaf pan and bake 55 minutes then tent the loaf pan with aluminum foil and continue baking 12-15 more minutes or until a toothpick inserted in the center comes out clean.

Whisk the glaze ingredients together and once the bread has cooled drizzle as much as you want over the top. You may not use all of the glaze – it’s up to you.

Glaze:

Blend the powdered sugar, lemon juice, vanilla and a pinch of salt. Add the milk one tablespoon at a time until it reaches the consistency you like then drizzle the glaze over the top of the Lemon Blueberry Zucchini Bread.

Zucchini Tips:

1. There’s no need to peel the zucchini. 
2. Grate the zucchini using a box grater on the side with small holes. The zucchini and yogurt give the bread the ideal moisture.
3. If you’ve been iffy about trying zucchini bread, now is the time. My husband (the picky eater) knew the bread had zucchini in it so he tried the smallest piece possible. . .and then another. Nuff said.
4. I recommend using small zucchini.

Another favorite quick bread in our house is Banana Bread. Enjoy either ~ or both ~ with your morning coffee!

If you tried this Lemon Blueberry Zucchini Bread recipe or any other on the blog, I’d love to hear from you with a comment or star rating!

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