Description

Indulge in the delightful flavors of Blueberry Zucchini Bread with Lemon Glaze. This moist and tender bread features fresh blueberries bursting with sweetness, complemented by a zesty lemon glaze that adds a refreshing finish. Perfect for breakfast, brunch, or an afternoon treat, this recipe is sure to become a favorite in your kitchen.

Ingredients

Scale

1 medium zucchini, grated
1 cup fresh blueberries
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
⅓ cup vegetable oil
2 tbsp lemon juice + zest of 1 lemon
1 tsp vanilla extract
1 cup powdered sugar (for glaze)

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix together eggs, oil, sugar, lemon juice, vanilla extract, and grated zucchini until smooth.
Gently fold in blueberries to the wet mixture without crushing them.
Slowly pour the wet mixture into the dry ingredients and stir until just combined; avoid overmixing.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the glaze: Combine powdered sugar and lemon juice until smooth; drizzle over cooled bread.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 176
Sugar: 12g
Sodium: 150mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 32mg

Keywords: To enhance flavors, consider adding nuts or swapping blueberries for raspberries. Store leftovers in an airtight container at room temperature for up to four days or freeze slices for longer storage.