Lemon and Blueberry Zucchini Bread With Lemon Icing

This recipe is full of Summer zesty flavors! Lemons, blueberries, and zucchini combine to make this delicious and flavorful treat!

Zucchini- I used one large zucchini, but you want approximately 1 ½ cups of shredded zucchini. You can either grate the zucchini, or I threw it in a food processor and let the food processor do that hard work. If you use a food processor, make sure to drain the zucchini first because it does produce a lot of liquid.

Blueberries- In the Summer, we pick our own blueberries at farms and even in the woods in Maine. They are so delicious! Wild blueberries are much smaller than your conventional blueberries, but they would still work well here.

Lemons- You will use the zest of two lemons to put into the bread, and then the juice will be used to make the icing.

Time needed: 1 hour and 10 minutes.

Let's Make Lemon and Blueberry Zucchini Bread with Lemon Icing!

1. Preheat the oven to 375 degrees
2. Grate the zucchini

   Wash the zucchini and cut off the ends. Grate the zucchini on a box grater, or cut it into chunks and process it in a food processor. Once grated, put the zucchini in a strainer to get all the liquid out. Press the zucchini into the strainer with a wooden spoon to squeeze all the liquid out. Set that aside.

3. Mix the dry ingredients

   Add the flour, salt, and baking powder to a small bowl. Set that aside.

After 1 hour, insert a toothpick into the bread. If it comes out clean, the bread is done. If there is still batter that comes out of the bread, put it back in the oven for another 5 minutes. Continue doing this until the bread is done.

When the bread is cooked, carefully take it out of the loaf pan and onto a wire rack. Allow the bread to cool for a half hour before drizzling the icing. Drizzle the lemon icing over the bread. The hotter the bread is the faster the icing with melt, so wait until the bread is cool to add the icing.

To make the icing, take 1 cup of powdered sugar and place it in a bowl. Juice one of the zested lemons into the powdered sugar. Mix the icing well and check the thickness. If you want it to be a little thinner, add more lemon juice. If you find it is too thin, add more powdered sugar.

- These would make amazing muffins! You don't have to do anything different except instead of preparing a loaf pan, prepare a muffin tin!

You can freeze this bread for up to 3 months, or more! Don't add the icing if you want to freeze it and add the icing once it is defrosted. It will keep in an air tight container for up to 5 days.

Definitely! Frozen blueberries would be perfect in this recipe.

Did you give this Lemon and Blueberry Zucchini Bread with Lemon Icing a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and share this recipe on Pinterest! And don't forget to check out some other drool worthy recipes below! Thanks for sharing this journey with me and enjoy these delicious recipes!

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