Easy Peanut Butter Snowballs Recipe
If I had to pick a dessert or snack that feels like a warm hug in bread form, it’d be this lemon blueberry zucchini bread. I remember the first time I made it—I was in a pinch, craving something sweet and fresh, and somehow this magic happened. It’s honestly one of those recipes I’ve tested so many times I can almost do it with my eyes closed. The smell alone is enough to lure everyone into the kitchen—the bright zing of lemon, the sweet burst of blueberries, and that comforting scent of zucchini baking away. It’s the kind of treat my kids ask for on lazy Sunday mornings or when friends stop by unexpectedly. Plus, it’s incredibly forgiving—so even if you’re a novice baker or in a rush, this one’s a lifesaver on busy nights. Trust me, once you try it, it’ll be your go-to, too. And the best part? This recipe is so versatile, I often swap out ingredients or add in a little extra something, making it feel like my own secret little creation every time. I can’t wait to share it with you—ready to bake? Let’s dive in!
What is blueberry zacchini bread?
Think of this lemon blueberry zucchini bread as a bright, happy twist on classic zucchini bread—think moist, tender, with just the right amount of sweetness. It’s essentially a loaf that’s packed with shredded zucchini, which keeps it super moist, and bursting with fresh blueberries. The lemon adds a zesty punch that wakes up your taste buds, making each bite feel light and refreshing while still cozy. It’s a little like a breakfast cake or a fancy brunch staple, but I personally love making it when I want something homemade yet effortless. Its name might sound fancy, but it’s really just a simple, homemade loaf that’s perfect for sharing, snacking, or even gifting. And because it’s got zucchini in it (which I always do when I want to sneak in some veggies), it feels almost healthy—though I promise, you won’t miss the guilt. This bread is all about balance—flavorful, a touch tangy, and oh-so comforting. Think of it as the lovechild of your favorite lemon muffin and that perfect blueberry pancake—only baked into a loaf!
Why you’ll love this recipe?
What I love most about this lemon blueberry zucchini bread is how it manages to be fancy enough for brunch but simple enough for a weekday snack. It’s a true crowd-pleaser, and once you get the hang of it, it becomes like that special recipe you keep tucked away in your back pocket. Plus, the flavor? Absolutely irresistible. The tangy lemon zest perfectly complements the juicy blueberries, while the zucchini keeps everything tender and moist—like biting into a cloud, but in bread form. It’s also budget-friendly, using pantry staples plus fresh produce you might already have hiding in the fridge. I mean, who doesn’t have zucchinis and blueberries in their freezer or garden? And the best part: it’s endlessly versatile. I’ve made it with gluten-free flour, swapped in strawberries or raspberries, and even tested with almond milk when I ran out of regular milk. Every variation turns out insanely good—and I promise, it’s foolproof after a few tries. This bread is perfect for making ahead, freezing slices for later, or just enjoying warm with a pat of butter. It’s honestly become my go-to because it’s just that dependable and delicious. Plus—bonus—you can totally customize the sweetness level or add a sprinkle of coarse sugar on top for that gorgeous crunch. Take it from me, once you’ve baked it, this loaf disappears in minutes at my house!
How do I make blueberry zucchini bread?
Quick Overview
This bread is surprisingly easy to whip up—no fancy techniques required. You start by shredding the zucchini and mixing your dry ingredients. Then, you combine your wet ingredients—think eggs, oil, lemon zest, and a splash of vanilla—whisk them together, and gently fold everything if you’re adding blueberries. The batter comes together quickly, and I love layering in the berries for that perfect burst of juiciness. Pour the batter into a loaf pan, swirl in your filling mixture if you want that marbled effect, and bake until golden and a toothpick comes out clean. Honestly, the hardest part is waiting for it to cool—once you do, slicing it reveals a gorgeous, moist crumb speckled with blueberries and flecks of lemon zest. The smell during baking is heaven—bright, citrusy, with hints of sweetness. My tip: don’t overmix the batter—just fold gently until everything’s combined. This way, the bread stays light and airy. Ready? I promise, this comes together faster than you think and tastes way more impressive than it sounds!
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (about 2 medium zucchinis, grated and squeezed to remove excess moisture)
– 1 1/2 cups all-purpose flour (or gluten-free blend if needed)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Zest of 2 lemons
– 1/2 cup granulated sugar
– 1/2 cup light brown sugar (optional, for deeper sweetness)
– 1/2 cup vegetable or canola oil (I tested with melted coconut oil too—delicious!)
– 3 large eggs
– 1 teaspoon vanilla extract
– 2 tablespoons fresh lemon juice
For the Filling (optional but fun for swirls):
– 1/2 cup blueberries
– 2 tablespoons cream cheese or mascarpone (for a richer swirl)
– 1 tablespoon sugar (or honey, for natural sweetness)
For the Glaze (optional):
– 1/2 cup powdered sugar
– 1-2 teaspoons lemon juice
– Bright lemon zest for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a standard loaf pan with butter or line it with parchment paper—trust me, this makes your life so much easier when you’re slicing later. I always do this early so I don’t forget once the batter is ready. If you want a prettier crust, sprinkle a tiny bit of flour or sugar on the sides. While the oven preheats, shred your zucchini using the coarse side of your grater. I usually do this in the morning and leave the shredded zucchini in a clean towel or paper towel for a few minutes to press out extra moisture—this step keeps your bread from turning soggy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. This ensures everything is evenly distributed—plus, that lemon zest really coats the flour, giving that bright flavor in every bite. Fun tip: I’ve accidentally forgotten to sift or whisk these, and the batter feels dense—I learned that the hard way! So, don’t skip this step.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs lightly, then whisk in the oil, vanilla, lemon juice, and sugars. It should look smooth and slightly thickened. I sometimes use a balloon whisk here—makes it easier to incorporate everything evenly. If your eggs are straight from the fridge, just a quick 10-second microwave punch makes them easier to blend.
Step 4: Combine
Pour the wet mixture into the dry and fold gently with a spatula—no overmixing! The batter should be just combined with a few streaks remaining. Overmixing can make the bread dense and gummy, so I always do this part with patience. If it’s too thick, I add a splash of milk or lemon juice—depends on my mood!
Step 5: Prepare Filling
If you’re swirling in berries and cream cheese, mix the blueberries with a tablespoon sugar and gently fold in your optional cream cheese dollops or make a quick filling with mashed berries and honey. I love mixing in a little lemon zest here for extra zing. Keep the filling chunky but spreadable—my aim is a ripple, not a smear!
Step 6: Layer & Swirl
Pour half of the batter into your loaf pan. Spoon in your filling or berries, then add the remaining batter on top. Using a knife or skewer, gently swirl the layers together—this creates beautiful marbled patterns, and trust me, it’s just as fun as it looks. Don’t overdo it, or the swirl will disappear during baking. The goal is a gentle ripple of flavor.
Step 7: Bake
Pop the loaf into your preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick or cake tester in the center—if it comes out clean, you’re good! If it’s still wet, give it 10-minute increments. Keep an eye to avoid overbaking—your house will smell incredible long before it’s ready. I usually tent the top with foil if it’s browning too quickly, but that’s optional.
Step 8: Cool & Glaze
Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack. This lets the structure set up a bit so slices are tidy. If you’re glazing, whisk powdered sugar with lemon juice until smooth—spread or drizzle over the cooled loaf. I love adding extra lemon zest to the glaze for that punch of citrus. Patience is key here—waiting until the bread is just barely warm makes the glaze adhere beautifully without melting away too fast.
Step 9: Slice & Serve
Use a serrated knife for clean slices—this bread is moist, so gentle sawing does the trick. Serve it on a pretty plate with a little extra lemon zest or a sprig of fresh mint if you’re feeling fancy. I often warm up a slice in the toaster to enhance the flavors and serve with a smear of butter or a dollop of mascarpone. It’s perfect with a cup of tea or coffee and makes my whole kitchen smell like heaven.
What to Serve It With
This bread is so cozy, I typically serve it in various ways depending on the mood. For breakfast, it’s lovely toasted with a schmear of butter and a cup of freshly brewed coffee—my kids ask for this all the time. The zing of lemon and the sweet blueberries brighten the morning, making it feel special even on a lazy weekend. When I want to elevate things for brunch, I’ll add a dusting of powdered sugar and a few extra lemon slices on the side, paired with a mimosa or freshly squeezed orange juice.
As a dessert, this bread works beautifully on a dessert tray alongside some fresh berries or dollops of whipped cream. I’ve even served slices with a scoop of vanilla ice cream—seriously, it’s that good. For a quick snack, I just cut thick slices, warm them slightly, and enjoy with a hot cup of tea. Trust me, once you bake this, it’ll become a household favorite—you’ll be reaching for it all the time.
Top Tips for Perfecting Your Lemon Blueberry Zucchini Bread
Over the years, I’ve picked up quite a few tricks to make this bread even better. First, always squeeze out excess moisture from the zucchini—moisture is sneaky and can make your bread heavy if you don’t. I’ve tested with pre-shredded zucchinis from the store, and I find that giving them a quick press in a cloth or paper towel helps a lot. Also, don’t overmix the batter—gentle folding keeps the bread airy and tender. If you want super vibrant blueberries, toss them in a teaspoon of flour before adding—this helps them stay evenly distributed rather than sinking to the bottom. For the swirl, I like to use a skewer or chopstick to make delicate ripples instead of using a knife, which can be too aggressive. Ingredient swaps? You can try coconut oil instead of vegetable oil or honey in place of half of the sugar for a more natural sweetness. The baking time can vary based on your oven—keep an eye out around the 50-minute mark, and don’t forget to check with a toothpick; every oven runs a little differently. When it comes to the glaze, I often experiment with different citrus—lime, orange, or even grapefruit—depending on what I have. The secret is to keep it thick enough to hold the drizzles but thin enough to flow smoothly. Honestly, every batch teaches me something new—like the time I forgot the lemon zest and—trust me—it was missing that bright punch. Now, I always add extra zest at the end for that extra lemony kick.
Storing and Reheating Tips
This bread keeps surprisingly well, which is a huge plus for me busy moms and home bakers. If you’re planning to eat it within a day or two, keep it at room temperature in an airtight container—that keeps it moist and crunchy on top. Just make sure to consume it within two days, as the zucchini can cause it to dry out otherwise. For longer storage, I recommend refrigerating it—wrap slices tightly in plastic wrap or place in a sealed container. It’ll stay fresh for up to a week, and I love warming slices in the oven or microwave before serving. Freezing is also a great option: I slice the loaf first, then wrap each piece individually with plastic wrap and store in a zipper bag. It thaws nicely at room temperature or in a toaster oven. Just hold off on glazing until you’re ready to serve—glaze tends to lose its shine and can become sticky if stored too long. When reheating, I prefer a gentle warm-up; about 20 seconds in the microwave or a few minutes in a low oven really revives the flavors and keeps it soft and delicious. So, whether you bake it fresh or make a batch ahead, this bread easily adapts to your schedule, and each slice feels just as amazing as the first.
Frequently Asked Questions
Final Thoughts
This lemon blueberry zucchini bread has become a staple in my house—whether I’m baking for guests or just craving something sweet and wholesome. Its bright flavors light up my kitchen and bring smiles all around. I love how it’s a sneaky way to get my kids to eat more veggies, thanks to the zucchini, without any fuss. Every time I bake this, I’m reminded of lazy Sunday mornings, fresh fruit markets, and the simple joy of homemade baking. It’s one of those recipes that’s forgiving, flexible, and just downright delicious. I encourage you to experiment—add your own twist, toss in different berries, or try a drizzle of honey instead of sugar. Once you master the basic technique, the possibilities are endless. I hope you have as much fun making this as I do. And don’t forget—share a slice with someone you love. Happy baking!
peanut butter snowballs
Ingredients
Method
- Melt the butter then combine it with peanut butter and vanilla in a large bowl.
- Add powdered sugar and graham cracker crumbs, then beat until well mixed.
- Cover the mixture and chill in the refrigerator for at least 30 minutes.
- Scoops out portions and roll into balls. Freeze for at least 1 hour.
- Melt white chocolate wafers until smooth.
- Dip peanut butter balls into the melted white chocolate and immediately sprinkle with optional sprinkles.
- Place dipped balls on parchment paper and let chocolate firm up.
