Blueberry Zucchini Bread with Lemon Glaze


Woah. Hold up. A dessert with vegetables in it?! Just to reassure you, this dessert, while chock full of zucchini does, in fact, contain sugar and eggs and flour too. Whew, okay. We can all breathe now. Although there is no butter in this recipe, trust me if you can! And the applesauce? Don’t freak. It takes place of the majority of oil and offers the same rich taste and texture. Now that we got all of the scary (but delicious) details out of the way, we can talk about how good this bread is, you ready?

On my way home from work yesterday, I took a little detour to our local farm to see what fresh produce they were offering that day. To my surprise, blueberries were bountiful and cheap too! What?? Cheap blueberries grown locally? I was so in. Aaaaand probably purchased way more than necessary and I’m still paying the price and having to find sneaky ways to incorporate blueberries into well, everything, including berry yoghurt popsicles that may be headed your way soon! But back to the bread. I had a bunch of zucchini in my fridge at home and hence, this zucchini blueberry bread was born. Not literally, but you know what I mean.



^What was left after I stuffed my face with a handful…or 3.


Whats a dessert bread without a glaze? Boring. Its okay we can say it, it is the truth. (exceptions for bread with streusel toppings). This moist and delectable bread is filled with the beautiful color of burst blueberries and a slight green color from the zucchini and is seriously delicious. If you haven’t tasted zucchini bread because you’re terrified that there’s vegetables in your dessert, I get it. But let me assure you, you literally cannot taste it at all! Only flavors here are blueberries with hints of lemon and delightful, moist bread (that just happens to contain zucchini.) Give it a go! You won’t be disappointed, swear.


Blueberry Zucchini Bread with Lemon Glaze

for the bread:

1 3/4 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup applesauce

2 tablespoons canola oil

2 tablespoons lemon juice

2 eggs, room temperature

1 1/4 cup grated zucchini

1 cup sugar

1 teaspoon lemon zest

1 1/2 cup blueberries

Preheat oven to 350. In a medium sized bowl, lightly whisk together flour, baking powder, baking soda, and salt. Set aside. In smaller bowl, add sugar and lemon zest and mix with either your fingers or a fork. Really try to get that zest all over the granulated sugar so that the entire loaf has a hint of lemon. In large bowl, combine the lemon sugar mixture with the eggs and whisk until combined. Add the oil, applesauce, and lemon juice and give it a quick stir before adding in the zucchini. Pour half of the flour mixture into the wet ingredients and whisk until barely combined, then repeat process with last 1/2 of flour. With a rubber spatula, fold in the blueberries. Pour batter into a large, greased loaf pan and bake for about 50-60 minutes, or until a toothpick comes out clean.

*To prevent the loaf from browning too much on the top, cover with a piece of foil for last 20 minutes or so.

for the glaze:

1 3/4 cup powdered sugar

1 teaspoon lemon zest

3 tablespoons lemon juice

Whisk all ingredients together until combined and pour over the bread when it is completely cooled. Store in an airtight container. Can be made up to a few days in advance, but wait to pour on the glaze until the day you’re ready to serve.

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