Description
Irresistible Blueberry Zucchini Bread with Lemon Glaze is a delightful blend of sweet blueberries and tender zucchini, creating a moist, flavorful loaf that’s perfect for breakfast or a snack. The zesty lemon glaze adds a refreshing touch, making this recipe a must-try for any baking enthusiast. With simple ingredients and easy-to-follow instructions, you’ll have everyone asking for seconds. Enjoy the burst of flavors in every bite as you savor this delightful treat!
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil (or applesauce)
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
- Grate zucchini and squeeze out excess moisture.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and a pinch of salt.
- In another bowl, beat eggs; mix in zucchini, vegetable oil, lemon juice, and zest until smooth.
- Gently fold blueberries into the wet mixture.
- Combine wet and dry ingredients; stir until just mixed.
- Pour batter into prepared pans and bake for 55-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to wire racks.
- For the glaze, mix powdered sugar with lemon juice and drizzle over cooled loaves.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 175
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg