Lemon Berry Zucchini Bread
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Tired of zucchini casserole, grilled zucchini, zoodles, and even chocolate zucchini cake? Here is a refreshing way to use up summer’s abundance.
Notes
*No buttermilk in the fridge? No problem! Add 1 tablespoon of white vinegar to a scant cup of milk and stir. Allow to rest for 5-10 minutes until the milk begins to curdle. Use the stated amount in the recipe the same way as you would buttermilk.
You don't have to use a 50/50 mix of raspberries and blueberries in this recipe, you can use any berries you have on hand or even cherries. Just aim for 1 1/2 cups of fruit total. Other stone fruits like peaches and plums probably won't work without additional changes to the recipe due to the high moisture content.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup sugar
- 2/3 cup butter, melted and cooled
- 1/4 cup buttermilk*
- 2 tablespoons lemon juice (about one lemon)
- 1 c. grated, peeled zucchini
- Zest from 1 lemon
- 3/4 cup blueberries
- 3/4 cup raspberries
For the Glaze
- 1/2 cup confectioner's sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Milk
Instructions
- Pre-heat oven to 350 degrees
- Grease and flour a 9-inch bread pan
- If you have a food processor, use the grater blade to shred 1 cup of zucchini. You may also toss your lemon peel into the food processor to zest it along with the zucchini. If you do not have a food processor, use a box grater for both. Set aside
- Melt butter in the microwave and allow to cool
- In a small bowl, combine 1 3/4 flour, baking powder, and salt. Reserve 1/4 cup flour for the berries
- In a separate, large bowl, whisk together eggs, sugar, and cooled butter. Add buttermilk and lemon juice and stir to combine. Mix in zucchini and lemon zest
- Add the flour mixture to the wet ingredients and mix until combined, then toss the berries with the remaining 1/4 cup of flour and gently fold them into the batter until well-distributed
- Pour the batter into greased and floured bread pan and bake on middle rack for 60 minutes. Insert a toothpick in the center of the bread. If it comes out clean, remove from oven. If the batter is still wet, continue baking another 5-15 minutes, checking for doneness at 5 minute intervals
- Cool in the pan for 10 minutes and then transfer to a wire rack
- In a small bowl, mix together confectioner's sugar, lemon juice, and lemon zest. Add milk, one tablespoon at a time, stirring until the desired consistency is reached. You should be able to drizzle the glaze with a spoon but it should not be runny. This recipe is not precise, so you may add more milk or sugar if needed
- Place the wire rack over a cookie sheet to catch any drips and use a spoon to drizzle glaze generously over the cooling bread
- Allow bread to cool completely before slicing
