Lemon Blueberry Zucchini Bread With Lemon Glaze

If you know me at all you know that I’m not a baker. For me it takes a lot of effort, and tons of trial and error. That being said, I’ve tested this goodie off and on since last spring and let me tell you… 5th times a charm. I mean, is that normal for a non-baker or not, LOL?!? Needless to say, I’m very proud to share this new recipe, and I hope that you love it as much as we do.

This Lemon Blueberry Zucchini Bread is unbelievable and the flavors are spot on! My overall goal was to highlight 4 main ingredients: blueberries, zucchini, fresh lemon and Noosa Lemon Yoghurt (my all-time favorite yogurt company, by the way). I wanted each component to shine through without overpowering one another, and that’s exactly what I was able to accomplish.

In every bite, you notice the light taste of zucchini, zippy blueberries, pops of fresh lemon, the soft inside, which comes from the yoghurt, and the crisp outer crust. It is everything!!!

My niece, Rylee, said, “This is my number one favorite thing!” My husband couldn’t get enough of it either. Both of them had 4 + pieces in just one round.

You can enjoy this baked goodie with or without the glaze. It’s the perfect spring or summer dessert, snack, brunch item or tea party treat!

Just an FYI: I feel I need to mention this, because it’s apparent to me… The bread in this picture looks very moist and that’s due to it being left in the fridge overnight so I could photograph it the following day. (*Yes, the bread is soft and moist to begin with, but this looks more magnified than normal.)

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Lemon Blueberry Zucchini Bread With Lemon Glaze

This Lemon Blueberry Zucchini Bread is everything you would want in a baked bread – a crisp outside, soft inside and loaded with blueberries, zucchini and tons of fresh lemon! Perfect for spring or summer! 

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Dessert, Snack

Servings: 4 + people

Ingredients

• 2 Eggs
• 1/2 cup Vegetable Oil
• 1 cup Granulated Sugar
• 2 tsp Pure Vanilla Extract
• 1 8 oz container Noosa Lemon Yoghurt ©
• 2 cups Zucchini, grated (skin on), water removed
• 2 cups Fresh Blueberries
• 1 Lemon, freshly squeezed juice and zested
• 2 cups Flour
• 1 tsp Salt
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• GLAZE:
• 1 cup Powdered Sugar
• 1 Lemon, freshly squeezed juice and zested

Instructions

• Preheat the oven to 350 degrees F. Spray two loaf pans with non-stick cooking spray, and coat the entire surface with flour, remove any access. Set aside.
• In a large bowl, beat the eggs, sugar, and vegetable oil. Next, add the vanilla and yoghurt and mix until well combined.
• In a separate bowl, mix the dry ingredients together. In two or three different increments, stir the dry ingredients into the wet ingredients.
• Next, fold in the zucchini, the zest of one lemon and the juice of one lemon.
• Lightly flour the blueberries and then fold them into the batter during the last seven strokes of mixing. 
  
• Pour the batter into two bread pans. Bake for one hour or until a toothpick comes out clean.
• Let cool for 15 minutes and then remove from the pan, turning out onto a wire rack. 
• Let cool completely on the rack before frosting. 
• To make the glaze, mix together one cup powdered sugar, the zest of one lemon and the juice of one lemon. Divide the glaze between both breads. Once it has set, cut into slices and enjoy.
• Store in the refrigerator.