Description
Indulge in the delightful flavors of Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme. This scrumptious bread combines sweet, juicy blueberries and fresh zucchini, resulting in a moist loaf that’s perfect for any occasion. The zesty lemon glaze adds a refreshing twist, making it an ideal treat for brunch, dessert, or a midday snack. Not only does this recipe help you utilize excess zucchini from your garden, but it also sneaks in some veggies without compromising on taste. Enjoy it warm or at room temperature; this blueberry zucchini bread is sure to impress family and friends.
Ingredients
Scale
- 3 large eggs
- 1 cup cooking oil
- 2 1/4 cups white sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups grated zucchini
- 1 pint fresh blueberries
- 1 cup icing sugar for lemon glaze
- 1 tablespoon lemon juice for lemon glaze
- 1 tablespoon heavy cream for lemon glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch baking pan.
- In a large bowl, whisk together eggs, oil, and vanilla essence.
- In another bowl, mix sugar, flour, salt, baking powder, and baking soda.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in grated zucchini and blueberries gently.
- Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted comes out clean.
- Allow cooling before drizzling with lemon glaze made from icing sugar, lemon juice, and heavy cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 19g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg