Moist Blueberry Zucchini Bread with a Lemon Glaze Recipe
Indulge in the delightful combination of moist blueberry zucchini bread topped with a tangy lemon glaze. This recipe is a perfect balance of sweetness and citrus flavors.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 large loaves or 4 mini loaves 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients:
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
Dry Ingredients:
- 2 cups grated zucchini
- 3 cups regular flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Additional:
- 1 pint fresh blueberries
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Instructions
- Prepare the Oven and Pans
Preheat oven to 350°F. Grease loaf pans.
- Mix the Wet Ingredients
Combine eggs, oil, vanilla, and sugar. Blend well.
- Incorporate Zucchini and Dry Ingredients
Add zucchini, then mix in flour, salt, baking powder, and baking soda.
- Add Blueberries and Prepare to Bake
Gently fold in blueberries. Pour batter into pans and bake.
- Bake and Cool the Bread
Bake for 50 minutes. Cool in pans, then transfer to racks.
- Drizzle with Lemon Glaze
Whisk sugar, lemon juice, and cream. Drizzle over cooled bread.
Notes
- This bread freezes well for future enjoyment.
- Feel free to add nuts or a sprinkle of lemon zest for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Blueberry Zucchini Bread, Lemon Glaze, Baking, Bread Recipe
