Moist Blueberry Zucchini Bread with a Lemon Glaze
Experience the delightful fusion of flavors with this Moist Blueberry Zucchini Bread, topped with a refreshing lemon glaze. This easy-to-make recipe is perfect for using up those fresh zucchinis from your garden while sneaking in some veggies into your diet. Each slice bursts with juicy blueberries and is complemented by a zesty lemon drizzle, making it an irresistible treat for breakfast, snacks, or dessert. Whether you’re enjoying it solo with coffee or sharing it at gatherings, this blueberry zucchini loaf is sure to earn rave reviews from everyone at the table.
- 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
- 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
- For the glaze: 1 cup icing sugar, 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare two greased loaf pans.
- In a bowl, whisk together eggs, cooking oil, and sugar until smooth.
- In another bowl, sift flour, salt, baking powder, and baking soda.
- Combine wet and dry ingredients gently without over-mixing.
- Fold in grated zucchini and blueberries.
- Divide the batter into prepared pans and bake for about 50 minutes or until a toothpick comes out clean.
- For the glaze, mix icing sugar with lemon juice until smooth; drizzle over cooled loaves.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 220
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg