Moist Blueberry Zucchini Bread with a Lemon Glaze Recipe
Indulge in the perfect combination of blueberries and zucchini with this moist and flavorful bread topped with a tangy lemon glaze. A delightful treat for any time of the day!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 large loaves or 4 mini loaves 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients:
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
Dry Ingredients:
- 2 cups grated zucchini
- 3 cups regular flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Additional:
- 1 pint fresh blueberries
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F. Grease 2 large loaf pans or 4 mini loaf pans.
- Mix the Wet Ingredients: Beat eggs, oil, vanilla, and sugar in a bowl.
- Incorporate Zucchini and Dry Ingredients: Fold in zucchini, then mix in flour, salt, baking powder, and baking soda.
- Add Blueberries and Prepare to Bake: Gently fold in blueberries, pour into pans, and bake.
- Bake and Cool the Bread: Bake for 50 minutes, cool in pans, then transfer to racks.
- Drizzle with Lemon Glaze: Whisk sugar, lemon juice, and cream, then drizzle over cooled bread.
Notes
- You can customize by adding nuts or a sprinkle of cinnamon to the batter.
- Store the bread in an airtight container for freshness.
- This bread freezes well for future enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Blueberry Zucchini Bread, Lemon Glaze, Baking, Dessert
