Blueberry Zucchini Bread has summer flavors of fresh blueberries and zucchini mixed into the best one-bowl quick bread. This easy zucchini bread recipe has simple adaptations to make a healthy or gluten free version.
Preheat oven to 350ºF. Spray 2 loaf pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.
In a large bowl beat together eggs, oil, vanilla, and sugar until very well combined. Add salt, baking powder, baking soda, and cinnamon. Beat well. Add flour and mix until just combined. Stir in zucchini, then gently fold in blueberries. Transfer between the 2 loaf pans.
Combine the topping ingredients and sprinkle over the top of the batter in the 2 pans. Bake for 50 minutes (5-10 longer if using gluten free flour) or until knife inserted at center comes out clean. Cool 10 minutes in pan and then turn onto wire rack to cool completely.
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Lemon Blueberry Zucchini BreadSimply add 2 teaspoons of lemon zest to the wet ingredients. When mixing the dry ingredients omit the cinnamon, and continue to follow the recipe as written.The cinnamon / sugar topping may also be replaced by an easy Lemon Glaze.
Combine 2 cups powdered sugar with 2 tablespoons freshly squeezed lemon juice. Once the bread has cooled whisk together the powdered sugar and lemon juice. It should be thin enough to run off a spoon, but not too thick to drizzle on.Adjust glaze consistency by adding more powdered sugar (thicken) or lemon juice (thin).Pour on bread loaves and spread around to smooth. Allow the glaze to harden, about 20 minutes, before slicing. Gluten Free Blueberry Zucchini BreadTurn this bread into a undetectable gluten free version by using a quality gluten free flour. My preferred brand for baking is Cup 4 Cup.Simply replace the 3 cups all-purpose flour with equal amount of all-purpose gluten free flour.
Blueberry Zucchini Muffins
Divide batter 24 muffin tins, filling to about 3/4 full.
Bake at 350ºF for 25-27 minutes, or until toothpick inserted in center comes out clean.
Cool in muffin tins for 5 minutes, then remove muffins to wire racks to cool completely.