Moist Blueberry Zucchini Bread with a Lemon Glaze Recipe
Delight in the perfect combination of sweet blueberries and moist zucchini with a zesty lemon glaze in this easy-to-follow recipe for Moist Blueberry Zucchini Bread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 large loaves or 4 mini loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients:
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
Zucchini Bread:
- 2 cups grated zucchini
- 3 cups regular flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Blueberry Mixture:
- 1 pint fresh blueberries
Lemon Glaze:
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Instructions
- Prepare the Oven and Pans – Preheat oven to 350°F. Grease loaf pans.
- Mix the Wet Ingredients – Beat eggs, oil, vanilla, and sugar.
- Incorporate Zucchini and Dry Ingredients – Fold in zucchini, then add flour, salt, baking powder, and baking soda.
- Add Blueberries and Prepare to Bake – Gently fold in blueberries, pour into pans, and bake.
- Bake and Cool the Bread – Bake for 50 minutes, cool in pans, then transfer to racks to cool.
- Drizzle with Lemon Glaze – Whisk icing sugar, lemon juice, and cream. Drizzle over cooled bread.
Notes
- You can add nuts or a sprinkle of cinnamon for extra flavor.
- This bread freezes well for future enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Blueberry Zucchini Bread, Lemon Glaze, Easy Bread Recipe
