Blueberry Zucchini Bread with Lemon Glaze Icing bakes up delicious mini loaves packed with plump blueberries and garden fresh zucchini. Perfect for gifting, your friends and neighbors will love this lemony treat. Make this Blueberry Zucchini Bread with Lemon Glaze Icing for breakfast, a satisfying snack, or even dessert.
Quickbread is the perfect way to use up your bounty of fresh fruits and veggies. This Blueberry Zucchini Bread with Lemon Glaze Icing showcases zucchini and blueberries tucked into moist and tender mini loaves. A deliciously sweet, tart lemon glaze finishes off each little loaf, resulting in a totally irresistible treat. This recipe makes four mini loaves, which are perfect for sharing, but you can use a regular loaf pan and increase the cooking time for one large loaf.
How To Make Blueberry Zucchini Bread
We love the ease of quickbreads, and this Blueberry Zucchini Bread with Lemon Glaze Icing is an amazing recipe. You’ll need a GoodCook 4 Loaf Mini Pan for this recipe, or 1 regular-sized GoodCook Loaf Pan for a large loaf. From grating the zucchini to zesting the lemon, use a GoodCook Touch Stainless Steel Box Grater With Catcher, with four different surfaces for grating and a storage container to catch the gratings. Once you’ve gathered your essentials, it’s time to bake!
Bake & Share
Happy Blueberry Zucchini Bread baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Blueberry Zucchini Bread With Lemon Glaze Icing
Perfect for gifting, breakfast, or a satisfying snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 mini loaves
- 1 and 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 cup finely grated zucchini
- 1 cup blueberries (optional)
- 1 and 1/2 cups powdered sugar
- 1/4 cup lemon juice
- Zest from 1 small lemon (approximately 2 teaspoons)
Preheat oven to 350° F. Grease a 4-tin mini loaf pan with non-sticky cooking spray.
In a medium bowl, combine flour, baking powder, ground cinnamon, nutmeg, and salt. Stir until combined. In a separate large bowl, combine sugars, eggs, and vegetable oil. Whisk until frothy. Add dry ingredients to the wet ingredients and stir until combined.
Using the small side of a block grater or a food processor, grate the zucchini. You can do course or finely grated, but finely grated will result in a more consistent texture in the bread. Using clean hands or a cheese cloth, squeeze grated zucchini, to remove some of the liquid.
Stir the zucchini into the batter, along with the blueberries (reserving ¼ of the blueberries to top your loaves). Pour into prepared pans. Top with remaining blueberries. Bake for 35-40 minutes, or until a toothpick inserted into loaf comes out clean. Cool in pan for about 10-15 minutes, Remove bread from pan, and completely cool on a wire rack.
For the glaze:
In a small bowl, combine all ingredients. Stir until blended. If you would like the glaze thicker, add additional powdered sugar little by little, until you reach your desired consistency. Drizzle over loaves.