Description
Blueberry Zucchini Bread with Lemon Glaze is a delightful quick bread combining juicy blueberries and zucchini, topped with a tangy lemon glaze.
Ingredients
Scale
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/4 cup granulated sugar
- 2 cup shredded zucchini
- 3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon heavy whipping cream
Instructions
- Preheat your oven to 350°F and lightly grease 2 large loaf pans or 4 mini loaf pans.
- In a large bowl, beat together the eggs, vegetable oil, vanilla extract, and granulated sugar until well combined. Fold in the shredded zucchini.
- Add the dry ingredients: all-purpose flour, salt, baking powder, and baking soda. Mix until just combined.
- Gently fold in the fresh blueberries until evenly distributed.
- Pour the batter into the prepared loaf pans. Bake for 50 to 60 minutes for large loaves or 35 to 45 minutes for mini loaves, until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pans for 10 minutes before transferring it to a wire rack to cool completely.
- For the lemon glaze, whisk together powdered sugar, lemon juice, and heavy whipping cream until smooth and pourable. Drizzle over the cooled bread.
Notes
Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg