Moist Blueberry Zucchini Bread with a Lemon Glaze
Indulge in the delightful flavors of Moist Blueberry Zucchini Bread with a Lemon Glaze, a perfect solution for using up an abundance of summer zucchini. This easy-to-make bread is a harmonious blend of fresh blueberries and grated zucchini, creating a moist and flavorful treat suitable for breakfast, snacks, or dessert. Topped with a zesty lemon glaze, every slice offers a burst of sweetness paired with a refreshing citrus kick. Whether you’re serving it at brunch or enjoying it cozy at home, this recipe is sure to satisfy your taste buds and impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, whisk eggs until frothy. Add cooking oil and vanilla essence; mix well.
- In another bowl, combine flour, salt, baking powder, and baking soda. Gradually add to wet ingredients until just combined.
- Fold in grated zucchini and blueberries gently to avoid overmixing.
- Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
- For the glaze, mix icing sugar with lemon juice and heavy cream until smooth; drizzle over cooled bread before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg