Moist Blueberry Zucchini Bread with a Lemon Glaze
Indulge in the delightful experience of baking our Moist Blueberry Zucchini Bread with a Lemon Glaze. This scrumptious quick bread perfectly marries the fresh flavors of summer, showcasing juicy blueberries and tender zucchini. Each bite offers a sweet, moist texture, while the zesty lemon glaze adds a refreshing kick that elevates this treat to new heights. Whether enjoyed as a breakfast delight with your morning coffee or as a sweet dessert after dinner, this recipe is sure to impress family and friends alike. Plus, it’s an excellent way to use up those abundant zucchinis from your garden!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 10 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 well combined.
- Stir in the grated zucchini.
- Gently fold in the flour, salt, baking powder, and baking soda until just combined.
- Fold in the fresh blueberries carefully.
- Pour the batter into a greased loaf pan and smooth out the top. Bake for about 50 minutes or until a toothpick inserted comes out clean.
- For the glaze, mix icing sugar, lemon juice, and cream until smooth. Drizzle over cooled bread before serving.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 220
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg