This zucchini bread is so utterly delicious, I have had to make a confession. I have made this THREE times in the last two weeks. Not because I had to test the recipe, not cause I needed to shoot the photos, but it is just too delicious and keeps disappearing from my kitchen.
Zucchini bread which is tender and cinnamon kissing (wait, no cinnamon and vanilla kissed – in this recipe), loaded with melting and bursting blueberries with a sweet, little drizzle of tangy lemon glaze that pops as you crunch to it making it super special and yummy. The zucchini keeps it moist and the blueberries just burst as small but sweet fireworks in your mouth. The glaze is simply what makes my recipes the best at times.
Serving coffee cake energy, serves 2. Giving afternoon snack energy. Given ‘just one more sliver energy until half the plate is done’ and you have no idea where it may disappear.
Keeping Blueberries from Sinking
Blueberry soup from the bottom of your loaf: you do not wanna this in your loaf; if they are folded with a Tbsp of flour before folding into the batter then they will stay happily suspended. They also need to be dry, dry, DRY – that is the enemy to keeping them still!
Storing Your Glazed Zucchini Bread
The storage tips can be followed to keep that glazed fresh:
- Room temp (glazed): In an airtight container, stay up to 2 days – Glaze will firm
- Fridge: Wrap in plastic and then in foil. Max 1 week.
- Freezer (unglazed will be good!): Wrap in plastic and cover in foil. Good until 3 months.
- Thaw the cake in counter and glaze in the freshness after that.
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Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3500
- Protein: 30-40 g
- Fat: 200-220 g
- Carbohydrates: 400-450 g
Ingredients
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
- 2 cups grated zucchini
- 3 cups regular flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Step 1: Ready the Oven and Pans
Preheat oven to 350 degrees Fahrenheit.
Grease 2 large loaf pans or 4 mini loaf pans.
Step 2: Beat the Wet Base
In a large mixing bowl beat to combine the following ingredients: 3 large eggs, 1 cup together of vegetable oil, 1 tablespoon together of vanilla extract and 2 ¼ cups together of granulated sugar. Now you have a wet base.
Step 3: Fold In Zucchini and Flour
Fold into wet mix: 2 cups of shredded zucchini. Beat until just combined:** 3 cups of flour, 1 teaspoon salt, 1 teaspoon of baking powder and ¼ tablespoon baking soda. Do not overmix.
Step 4: Add Berries and Fill Pans
Gently fold 1 pint of fresh blueberries into the mix. Pour even mixture into the prepared loaf pans and put into preheated oven.
Step 5: Bake Loaves and Cool Completely
Bake for approximately 50 minutes, until a toothpick comes out clean. While the loaves are cooling, they still need around 20 minutes in the pans before removing them for wire racks to finish cooling.
Step 6: Whisk and Drizzle Lemon Glaze
In a small mixing bowl beat the following ingredients to combine: 1 cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon heavy whipping cream until smooth to make a delicious lemon glaze.
When both loaves of bread are cooked slowly drizzle glaze over them and enjoy after the glaze has come to set.
Thank you for a great recipe. The only thing I changed was , I added lemon extract in place of the vanilla extract. It was so delicious!
Thankyou!! The only thing I added was lemon zest to the batter and lemon zest to the frosting;) Also I used huckleberries instead of blueberries cause we have some fresh! Yum!!!
This bread is absolutely delicious! I used a little less sugar but other than that I followed the recipe exactly as written. A definite winner in my house! Thank you!!
This was great..I froze large blueberries and they stayed intact..I did 4 mini loafs and all came out perfect. I only did a bit of glaze..lots of sugar in this recipe so just a bit of lemon, milk and powdered sugar to add that topper. Will make this again. I had not made zucchini bread for years, and had some in the garden so a great way to use them.
Do you squeeze out the moisture before you measure the zucchini or after you measure the 2 cups?
I didn’t, I usually don’t because it can dry things out. If you leave your whole zucchini on the counter for a few days it has less moisture.
I added the zest of the lemon to the batter and it was absolutely amazing! I love this recipe!
this recipe is delicious!!!!! instead of the frosting i use a crisp crumble on top… give it a little something extra! was going to try to do muffins with the batter today. Just nervous about adjusting the baking times. any suggestions?
I make this often, I do 2 cups sugar, coconut oil or butter instead of vegetable oil and I add the zest one lemon and juice of half a lemon. I don’t do the glaze for the loaf my toddler eats and honestly with the lemon added in it doesn’t need it! Just be aware if doing butter that your eggs and zucchini should be room temp.
I make 4-6 loves when I have lots of zucchini and freeze it, it does very well.
Love it!