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- 1 cup grated zucchini - 1 cup fresh or frozen blueberries - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup packed brown sugar - 2 large eggs - ½ cup vegetable oil - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - Zest and juice of 1 lemon The main ingredients in this blueberry zucchini bread create a wonderful balance of flavors. The grated zucchini keeps the bread moist while adding fiber without a strong taste. The blueberries burst with sweetness, making each bite a treat. The sugar combination of granulated and brown provides depth. The brown sugar adds a hint of caramel that pairs well with the cinnamon. Eggs bind the mix, while vegetable oil adds richness. In addition, baking powder and baking soda serve as leavening agents. They help the bread rise to a fluffy texture. Salt enhances the flavors, while lemon zest and juice brighten the dish with a zesty kick. - 1 cup powdered sugar - 2 tablespoons lemon juice - Zest of 1 lemon The lemon glaze is simple yet adds a bright finish. The powdered sugar gives it sweetness, balancing the tartness of the lemon juice. The zest amplifies the lemon flavor, making it fresh and vibrant. Drizzling the glaze over the warm bread creates a lovely shine. It adds both taste and visual appeal. If you want the glaze thicker, just add more powdered sugar. For a thinner glaze, increase the lemon juice. For the full recipe, check the details above. Enjoy a slice of this delicious blueberry zucchini bread with lemon glaze! - Preheat oven to 350°F (175°C). - Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper. - In a medium bowl, combine 1 cup of grated zucchini, 1 cup of blueberries, and the zest of 1 lemon. Let this sit. - In a large bowl, whisk together 1 ½ cups of flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. - In another bowl, mix ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice until smooth. - Gradually add the wet mixture to the dry ingredients. Stir gently until just combined. - Carefully fold in the zucchini and blueberry mixture, making sure it is evenly mixed. - Pour the batter into the prepared pan and smooth the top. - Bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. - Allow the bread to cool for about 10 minutes in the pan. Then transfer it to a wire rack to cool completely. For the lemon glaze, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and the zest of 1 lemon until smooth. Once the bread cools, drizzle the glaze over the top. Enjoy this delightful Blueberry Zucchini Bread with Lemon Glaze! For the full recipe, refer to the earlier section. To start, squeezing the zucchini is key. Use a clean cloth or paper towel. Place the grated zucchini in the center and twist it to remove excess water. This step helps your bread stay firm. Next, avoid overmixing. When you combine the wet and dry ingredients, stir just until you see no flour. Overmixing can make your bread dense and tough. Aim for a few lumps in the batter. To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your bread is ready. If not, give it a few more minutes. Cooling is also important. After baking, let the bread sit in the pan for about 10 minutes. Then, move it to a wire rack. This cooling method keeps the bread from getting soggy. For a beautiful finish, garnish your loaf with fresh blueberries and lemon slices. This adds color and a pop of freshness. When serving, slice the bread into even pieces. Arrange them on a nice plate. This makes it look special and inviting. Enjoy your blueberry zucchini bread warm or at room temperature for the best taste! {{image_4}} You can make this blueberry zucchini bread even more fun. Try adding nuts or seeds to the mix. They will add a nice crunch. Walnuts or sunflower seeds work well. You can also swap in other fruits. Raspberries or strawberries bring a new twist. Each fruit adds its own unique flavor. If you need a gluten-free option, you can easily swap the flour. Almond flour or coconut flour can work well. Just remember to adjust the moisture. You might need extra liquid, like applesauce, to keep it moist. For a vegan version, replace the eggs with flaxseed or applesauce. Flaxseed works as a great binder. You can also try using maple syrup or agave nectar as sweeteners. These alternatives keep the bread tasty and healthy. Store your blueberry zucchini bread at room temperature for up to three days. Use an airtight container to keep it fresh and moist. If you live in a warm area, consider refrigerating it. This helps it last a bit longer, but it may dry out. Wrap the bread in plastic wrap or place it in a sealed bag before refrigerating. To freeze the bread, first let it cool completely. Slice it into pieces for easy serving. Wrap each slice in plastic wrap and place them in a freezer bag. This way, you can take out just what you need. To reheat, you can either let it thaw in the fridge overnight or warm it in the microwave for a few seconds. Blueberry zucchini bread can stay fresh for about three days at room temperature. If stored in the fridge, it can last up to a week. For frozen bread, it remains good for about three months. Always check for signs of spoilage, like mold or an off smell, before eating. Enjoy the delightful flavors while they last! Yes, you can use frozen blueberries. They work great in this recipe. Here are some tips: - Thaw the blueberries before adding them to the batter. - Pat them dry with a paper towel to avoid excess moisture. - Toss them in a little flour before mixing to prevent sinking. To check if the bread is done, look for these signs: - A toothpick inserted in the center should come out clean. - The top should be golden brown and spring back when touched. - The edges may pull away slightly from the pan. If you don’t have zucchini, here are some alternatives: - Use grated carrots for a sweet twist. - Try using applesauce for moisture and sweetness. - Finely grated summer squash can also work well. To make the lemon glaze thicker, consider these tips: - Add more powdered sugar to the mix. - Reduce the amount of lemon juice slightly. - Mix until you reach your desired consistency. Yes, you can easily make muffins instead of bread. Here’s how: - Divide the batter into a muffin tin lined with paper cups. - Bake for about 20-25 minutes, checking for doneness with a toothpick. - The lemon glaze adds a nice finish to each muffin. For the full recipe, see above. Enjoy your baking! Blueberry zucchini bread combines fresh flavors and healthy ingredients for a tasty treat. We covered its main ingredients, step-by-step instructions, and valuable baking tips. Remember to check doneness with a toothpick for success. You can even tweak the recipe by adding fruits, nuts, or making it vegan. Store your bread right for the best taste and longer life. Enjoy crafting this delicious bread and sharing it with others!

Blueberry Zucchini Bread with Lemon Glaze

Indulge in the delightful flavors of Blueberry Zucchini Bread with Lemon Glaze! This moist and scrumptious recipe combines fresh zucchini and juicy blueberries, topped with a zesty lemon glaze for the perfect treat. Whether for breakfast or dessert, this easy-to-follow recipe will impress everyone. Click through now to explore the full recipe and enjoy baking this delicious bread that’s as beautiful as it is tasty!
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Ingredients
  

1 cup grated zucchini (squeezed to remove excess moisture)

1 cup fresh blueberries (or frozen, thawed)

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon lemon juice

Für die Zitronenglasur:

1 cup powdered sugar

2 tablespoons lemon juice

Zest of 1 lemon

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing and flouring it, or line it with parchment paper for ease of removal after baking.

    In a medium mixing bowl, combine the squeezed grated zucchini, fresh or thawed blueberries, and lemon zest. Set this mixture aside to allow the flavors to blend.

      In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.

        In a separate bowl, whisk together the granulated sugar, packed brown sugar, eggs, vegetable oil, vanilla extract, and lemon juice until the mixture is smooth and homogeneous.

          Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined to ensure a tender bread.

            Carefully fold in the zucchini and blueberry mixture, ensuring the fruits and zucchini are evenly distributed in the batter. Avoid overmixing to maintain the bread’s softness.

              Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for an even finish.

                Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.

                  Allow the bread to cool in the pan for about 10 minutes before gently transferring it to a wire rack to cool completely.

                    Für die Zitronenglasur:

                      In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until you achieve a smooth consistency.

                        Once the bread has fully cooled, drizzle the lemon glaze liberally over the top, letting it cascade down the sides for an enticing presentation.

                          Vorbereitungszeit: 15 Minuten | Gesamtzeit: 1 Stunde 20 Minuten | Portionen: 10 Scheiben

                            - Präsentationstipps: Slice the bread into even pieces and arrange them elegantly on a decorative plate. Add a garnish of additional blueberries and lemon slices for a vibrant finish. Enjoy your scrumptious and moist blueberry zucchini bread!