Crumb-Topped Blueberry Zucchini Bread

Continuing this week's series featuring a different zucchini bread recipe each day, I give you this wonderful Crumb-Topped Blueberry Zucchini Bread.  This recipe makes 2 loaves. To see other zucchini bread recipes, click on the links below:

Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

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Crumb-Topped Blueberry Zucchini Bread

makes two 8x4-inch loaves

Printable Recipe

Ingredients

Bread:

• 3 cups all purpose flour

• 1 teaspoon fine salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 3 large eggs

• 1 cup canola or vegetable oil

• 1 tablespoon vanilla extract (use the best!)

• 2 1/4 cups granulated sugar

• 2 cups shredded zucchini

• 2 cups fresh blueberries, washed and stemmed (plus 1/4 cup for garnish)

Crumb Topping:

• 2/3 all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1 teaspoon ground cinnamon

• 8 tablespoons salted butter, melted

Directions

1. Preheat oven to 350F.

2. Prepare two 8x4-inch loaf pans by coating with oil/flour spray.

3. In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon; set aside.

4. In a larger mixing bowl, combine eggs, oil, vanilla, sugar, zucchini, and blueberries.

5. Stir in reserved dry ingredients and pour into prepared loaf pans.

6. In a small bowl, combine the ingredients for the topping and sprinkle evenly over both loaves; garnish with reserved blueberries.

7. Bake in the center of the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

8. Cool for 10-15 minutes, remove from pan and place on cooling rack.

9. Cool completely. Store leftovers in an airtight container.

Glazed Lemon Zucchini Bread

Continuing this week's series featuring a different zucchini bread recipe each day, I share with you this delicious Glazed Lemon Zucchini Bread.  It's truly the perfect combination of lemon and zucchini.  A definite must try!  To see other zucchini bread recipes, click on the links below:

Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

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Glazed Lemon Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

Loaf:

• 2 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine salt

• 2 large eggs

• 1/2 cup canola or vegetable oil

• 2/3 cup granulated sugar

• 1/2 cup buttermilk

• 2 tablespoons freshly squeezed lemon juice

• zest of 1 lemon

• 1 cup grated zucchini

Glaze:

• 1 cup confectioner's sugar

• 1 tablespoon freshly squeezed lemon juice (and a little extra water if needed)

Directions

1. Preheat oven to 350F.

2. Prepare an 8x4-inch loaf pan by coating with an oil/flour baking spray.

3. In a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside.

4. In a larger mixing bowl, combine eggs, oil, sugar, buttermilk, lemon juice, and lemon zest, stirring until evenly combined.

5. Stir in zucchini.

6. Stir in reserved dry ingredients and pour into prepared loaf pan.

7. Bake in the center of the preheated oven 45-55 minutes or until a toothpick inserted in the center comes out clean.

8. Cool for 10-15 minutes, remove from pan and place on cooling rack.

9. Cool completely before glazing.

10. To make the glaze, whisk together the confectioner's sugar and lemon juice until completely smooth, adding just a few drops of water if needed to achieve the desired drizzling consistency. Pour glaze over cool bread; allow to dry before serving.

Note

• This lemon zucchini bread will stay moist for days, but the glaze will start to liquefy after a day so don't glaze it more than a few hours before you serve it. 

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