Moist Blueberry Zucchini Bread with a Lemon Glaze
Discover the joy of baking with this Moist Blueberry Zucchini Bread with a Lemon Glaze. This delightful treat transforms an abundance of garden-fresh zucchini into a flavorful loaf bursting with juicy blueberries and topped with a refreshing lemon glaze. Perfect for summer picnics, brunches, or as a sweet snack any time of day, this quick bread is not only easy to make but also offers a healthy twist by incorporating vegetables. Each slice is moist, flavorful, and sure to impress family and friends alike. Enjoy it warm or at room temperature, and savor the perfect combination of sweetness and citrus zing!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 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 regular 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) and prepare a loaf pan by greasing or lining it with parchment paper.
- In a mixing bowl, whisk together eggs, cooking oil, vanilla essence, and sugar until combined. Stir in grated zucchini.
- In another bowl, mix flour, salt, baking powder, and baking soda. Gradually add to the wet mixture until just combined.
- Gently fold in blueberries.
- Pour batter into the prepared 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 over cooled bread.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg