Moist Blueberry Zucchini Bread with a Lemon Glaze
Indulge in the delightful flavors of Moist Blueberry Zucchini Bread with a Lemon Glaze, a perfect treat for any occasion! This quick bread combines fresh zucchini and juicy blueberries into a moist, tender loaf that’s bursting with flavor. The added zesty lemon glaze elevates each slice, making it an irresistible snack or dessert. Easy to prepare and perfect for sharing, this recipe is a fantastic way to utilize summer zucchinis while satisfying your sweet tooth. Whether enjoyed at breakfast, as an afternoon treat, or during family gatherings, this blueberry zucchini bread is sure to impress everyone!
- 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 combined.
- Stir in grated zucchini. In another bowl, sift together flour, salt, baking powder, and baking soda; gradually add to wet mixture until just combined.
- Gently fold in blueberries.
- Pour batter into a greased loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- For the glaze, whisk icing sugar with lemon juice and heavy cream until smooth.
- Drizzle glaze over cooled bread before slicing.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg