Description
Perfectly moist blueberry zucchini bread packed with fresh blueberries, shredded zucchini, and topped with a simple lemon glaze.
Ingredients
Scale
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/4 cups granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 350°F and grease loaf pans.
- Beat eggs, oil, vanilla, and sugar until smooth.
- Fold in shredded zucchini.
- Mix flour, salt, baking powder, and baking soda into the batter.
- Fold in blueberries gently.
- Pour batter into prepared pans.
- Bake for 50 minutes or until a toothpick comes out clean.
- Cool for 20 minutes and transfer to wire racks.
- Whisk powdered sugar, lemon juice, and cream together.
- Drizzle glaze over cooled bread and serve.
Notes
- Do not overmix the batter.
- Fresh lemon juice gives the best glaze flavor.
- Store in an airtight container for best freshness.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 363
- Sugar: 52
- Sodium: 236
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 78
- Fiber: 2
- Protein: 5
- Cholesterol: 43