Blueberry Zucchini Bread with a Lemon Glaze
Indulge in the delightful taste of Blueberry Zucchini Bread with a Lemon Glaze—an incredibly moist quick bread that’s perfect for breakfast, brunch, or an afternoon snack. This recipe features shredded zucchini that not only enhances the texture but also adds a nutritious twist. The fresh blueberries burst with flavor in every bite, while a zesty lemon glaze elevates this treat to new heights. Simple to make and versatile enough for any occasion, this bread is sure to become a favorite in your home. Enjoy it warm, paired with butter, or as part of a charming breakfast platter!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 ¼ cups granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ 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 (175°C). Grease two large loaf pans or four 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.
- Gradually mix in the flour, salt, baking powder, and baking soda until just combined. Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pans and bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for 20 minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg