Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme
Discover the perfect blend of flavor and texture with this Moist Blueberry Zucchini Bread with a Lemon Glaze. This delightful quick bread is a fantastic way to use up extra zucchini from your garden while incorporating juicy blueberries for added sweetness. The light, tender crumb paired with a zesty lemon glaze creates an irresistible treat that’s ideal for breakfast, dessert, or a satisfying snack.
- 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 the eggs, cooking oil, vanilla essence, and sugar until blended.
- Gently fold in the grated zucchini.
- In another bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add this dry mix to the wet ingredients until just combined.
- Carefully fold in the fresh blueberries.
- Pour the batter into a greased loaf pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- For the lemon glaze, whisk icing sugar with fresh lemon juice and heavy cream until smooth; drizzle over the cooled bread.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg