Moist Blueberry Zucchini Bread with a Lemon Glaze
If you’re in search of a delightful summer treat, look no further than this Moist Blueberry Zucchini Bread with a Lemon Glaze. This recipe perfectly marries the sweetness of fresh blueberries with the subtle moisture of zucchini, creating a soft and flavorful loaf that’s ideal for breakfast, snacks, or dessert. The lemon glaze adds a refreshing touch that elevates each slice, making it a favorite for family gatherings or casual afternoons. Easy to prepare and versatile enough to customize with your favorite nuts or fruits, this bread is sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 slices 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 plant-based milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together eggs, cooking oil, and vanilla essence until smooth.
- Stir in the white sugar and grated zucchini until well combined.
- In another bowl, sift together flour, salt, baking powder, and baking soda.
- Gradually mix the dry ingredients into the wet ingredients until just combined; fold in fresh blueberries.
- Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- While cooling, mix icing sugar with lemon juice and plant-based milk until smooth to create the glaze; drizzle over cooled bread.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg