Moist Blueberry Zucchini Bread with a Lemon Glaze
Indulge in the delightful experience of baking this Moist Blueberry Zucchini Bread with a Lemon Glaze. This recipe is the perfect way to utilize fresh zucchini and seasonal blueberries, resulting in a moist and flavorful loaf that everyone will enjoy. The bright lemon glaze adds a refreshing finish, elevating this quick bread into a delicious treat for breakfast, snacks, or dessert. Easy to prepare and made with simple ingredients you likely have at home, this recipe is not only family-friendly but also versatile—feel free to experiment with different fruits and nuts. Whether you’re sharing it at a gathering or savoring it alone, each slice will bring joy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 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 or coconut cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together eggs, cooking oil, vanilla essence, and sugar until smooth.
- Fold in grated zucchini.
- In another bowl, whisk together flour, salt, baking powder, and baking soda; gradually add to wet ingredients until just combined.
- Gently fold in blueberries.
- Pour batter into a greased loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- For the glaze, whisk icing sugar with lemon juice and plant-based milk or coconut cream until smooth; drizzle over cooled bread.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 21g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg