Blueberry Zucchini Bread with Lemon Glaze is such a refreshing treat for summer. The taste of blueberries and lemon together are fantastic. 

Blueberry Zucchini Bread with Lemon Glaze is a wonderful combination with the blueberries being sweet and the added flavor of zucchini that most people do not even know that you have added, then topped with a lemon glaze. All the flavors are so good you will want a second or even a third slice.

This bread is a moist bread, which comes from the applesauce and the zucchini. Now that is some good nutrition in a quick bread that tastes so good. It is a great way to get your kids to eat fruit and vegetables at the same time.

One of my favorite parts is the wonderful lemon glaze that you can drizzle over the top of your bread. You can leave it off if you want, but we really like how the lemon adds to the overall taste of the bread. And it also looks very pretty.

 

 

 

What Ingredients Do I Need For Blueberry Zucchini Bread with Lemon Glaze?

Here’s a list of ingredients you’ll need to make this Bread (scroll down for the full recipe):

 

Bread:

• Eggs
• Applesauce
• Vegetable or coconut oil
• Vanilla extract
• Sugar
• All-purpose flour
• Salt
• Baking powder
• Baking soda
• Fresh Zucchini
• Fresh blueberries

 

Lemon Glaze:

• Lemon Juice
• Milk or whipping cream
• Powdered sugar

 

 

 

 

How Do I Make Blueberry Zucchini Bread with Lemon Glaze?

Here’s the simple steps you’ll follow to make this Bread (scroll down for the full recipe):

 

Bread:

• Lightly grease and flour 2 large loaf pans or 4 mini loaf pans.
• In a mixing bowl, combine the eggs, applesauce, oil, vanilla and the sugar.
• Mix in the flour, salt, baking powder, and baking soda.
• Lightly mix in the zucchini.
• Fold in the blueberries.
• Pour or spoon equal amounts of dough into each prepared loaf pan.
• Bake the smaller loaf pans for 35-40 minutes and the larger pans for 50-55 minutes depending on your oven.
• Cool for 10 minutes.
• Then allow your bread to cool completely before adding the glaze.

 

Lemon Glaze:

• To make the glaze, place lemon juice, cream and powdered sugar in a bowl.
• Whisk it together and then drizzle over the loaves of bread.

 

 

 

 

What Can I Use in Place of Vegetable Oil?

Use Equal Amounts of Any of the Following:

 

• Apple sauce
• Peanut oil 
• Coconut Oil
• Grape seed oil
• Safflower oil
• Sunflower oil
• Avocado oil
• Ghee
• Mashed bananas 
• Greek yogurt
• Sour cream
• Buttermilk
• Mayonnaise

 

 

 

 

Tips for Making Blueberry Zucchini Bread with Lemon Glaze:

 

• To help keep the blueberries from sinking to the bottom, you can lightly coat the berries in some flour before mixing them into the batter.
• I also like to set aside a few blueberries to sprinkle on top of the loaf just before I put it into the oven, for added aesthetic appeal. 
• If you feel like your larger loaves are browning too quickly around the edges before the center has set up, tent the pan with a sheet of foil draped loosely over it when the bread has been in the oven for 40 minutes. I rarely need to do this with my quick breads, but it’s an option if necessary.
• Sometimes we make one large loaf of bread and then use the rest of the batter to make muffins. Muffins should bake for about 20 to 30 minutes. 

 

 

 

More Delicious Quick Bread Recipes:

 

Lemon Bread

Pumpkin Coconut Bread

Strawberry Bread

Double Chocolate Banana Bread

Cherry Bread

Banana Bread

Pina Colada Zucchini Bread