Sunday, July 15, 2012

Lemon Blueberry Zucchini Bread w/Lemon Glaze

My garden is in full bloom and I’m trying to keep up with all the yummy fresh vegetables. This year I downsized to one zucchini plant. Zucchinis grow like weeds for me. My first garden had six zucchini plants. Oh boy! You know you have an overabundance of veggies when people are running away from you as you try to give it away. Last year with just two plants I ended up pulling them out way early because I’d just had enough. You can only bake and freeze so many loaves of zucchini bread. As much as I love my grandmother’s zucchini bread recipe I was looking for something a little different this year. This one will rock your taste buds! It’s lite, lemony and the blueberries gave it a little extra kick. I did notice my first batch was a tad bland but once I added the lemon zest the flavor just popped. It’s just as yummy without the blueberries too. 071512a
Ingredients
2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon or 2 tbsp lemon juice
Zest of 1 lemon
1 cup grated zucchini
1/2 to 1 cup of blueberries
LEMON GLAZE
1 cup powdered sugar
Juice of 1 lemon or 2 tbsp lemon juice
Directions
Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside. In large bowl, blend flour, baking powder, and salt.
In the mixer bowl beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, lemon juice and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix. Stir in blueberries.
Pour batter into prepared 9×5″ loaf pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set. Serve.

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7 comments:

  1. AnonymousSaturday, August 02, 2014 9:02:00 AM

    Made these this morning made muffins and baked 20 min. They are delicious!

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  2. AnonymousMonday, August 04, 2014 7:30:00 PM

    My sister in law baked the bread this weekend. Just outstanding!!!!

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  3. UnknownFriday, August 29, 2014 8:47:00 PM

    I made it today and it was moist and delish!!! Just baked it 10 minutes longer. My husband described it as very delicious, refreshing with a little tartness. My friends devoured their slices. It was a hit!!! I surely will make it again. Thank you for sharing the recipe.

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  4. GariFriday, August 18, 2017 3:56:00 PM

    Really tasty. Used a bit smaller pan and took about an hour to bake. It is a recipe I will use again.

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  5. AnonymousSunday, September 03, 2017 10:11:00 PM

    do you have a printable version of this recipe

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  6. AnonymousTuesday, June 05, 2018 9:23:00 AM

    Each time that I make this bread, the comment I receive is..."this is the best zucchini bread that I've ever eaten"....do not hesitate to make this bread...it is moist and delicious every time!!!

    ReplyDelete
  7. AnonymousFriday, August 17, 2018 11:51:00 PM

    I loved this loaf and will make again! I used rasberries because I love the rasberrie/lemon flavour combo but just about any berry would do. The loaf is light and fluffy and the glaze lends it just the right amount of sweetness. A really wonderful summer recipe thank you so much for sharing!

    ReplyDelete