Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme
Indulge in the delightful flavors of summer with our Moist Blueberry Zucchini Bread with a Lemon Glaze. This easy-to-make recipe combines garden-fresh zucchini and juicy blueberries, creating a tender loaf that’s both sweet and tangy. Perfect for breakfast, dessert, or a snack, this bread is sure to be a hit with family and friends. The refreshing lemon glaze adds a zesty finish that elevates each slice, making it an ideal treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 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 your oven to 350°F (175°C).
- In a large bowl, whisk together eggs, cooking oil, vanilla essence, and sugar until well combined.
- Gently fold in the grated zucchini.
- In another bowl, mix flour, salt, baking powder, and baking soda. Gradually add to the wet mixture while stirring gently.
- Fold in fresh blueberries carefully to maintain their shape.
- Pour batter into a greased loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- For the lemon glaze, whisk icing sugar with lemon juice and heavy cream until smooth.
- Allow bread to cool completely before drizzling with glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 204
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg