This addictive lemon zucchini bread recipe with homemade blueberry glaze is easy to make, quick, and incredibly yummy.
How to Make Lemon Zucchini Bread with Blueberry Glaze
- Make the bread. Combine the flour and baking powder. Use a stand mixer fitted to beat the eggs and honey. Add the vanilla extract, lemon zest, lemon juice, and melted butter and beat until combined. Add the flour blend slowly and beat until incorporated. Fold in grated zucchini. Pour the batter into the baking pan.
- Bake. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out batter-free. Remove from the oven and let cool.
- Make the glaze. mash the blueberries using an immersion blender. Add the powdered sugar, vanilla extract, milk, and lemon juice and mix to combine. Spread on top of the cooled bread. Slice and serve.
Storing and Freezing Instructions
To Store: Store the lemon zucchini bread in a resealable container at room temperature for up to three days. You can also refrigerate the bread for up to a week as long as it’s closed up tightly to prevent drying out.
To Freeze: For longer storage, wrap the zucchini bread tightly and freeze it for up to three months. It’s best frozen without the glaze.
Lemon Zucchini Bread
This addictive lemon zucchini bread recipe with homemade blueberry glaze is easy to make, quick, and incredibly yummy.
Ingredients
For the lemon zucchini bread:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 2/3 cup honey
- 2 large eggs
- ½ cup melted butter
- zest of 1 large lemon
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup grated zucchini, no need to squeeze dry
For the blueberry glaze:
- 2 tbsp frozen blueberries, thawed but not drained
- ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- ½ tsp fresh lemon juice
- 1 tsp milk
Instructions
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper and set aside.
- To make the bread, in a bowl combine the flour and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey.
- Add the vanilla extract, lemon zest, lemon juice and melted butter and beat until combined.
- Add the flour mixture and beat until incorporated.
- Fold in grated zucchini.
- Pour the batter into the prepared pan.
- Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool.
- To make the glaze, mash the blueberries using an immersion blender.
- Add the powder sugar, vanilla extract, milk and lemon juice and mix to combine.
- Spread on top of the cooled bread.
- Slice and serve.
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