Description
Experience a delightful blend of juicy blueberries and moist zucchini, topped with a zesty lemon glaze. This quick bread is perfect for breakfast or a sweet snack!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup grated zucchini (squeezed dry)
- 1 cup fresh or frozen blueberries
- 2 large eggs
- ⅓ cup vegetable oil
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
- In another bowl, beat the eggs and add the grated zucchini and vegetable oil. Gently fold in the blueberries.
- Pour the wet mixture into the dry ingredients. Fold gently until just combined—avoid overmixing to keep blueberries intact.
- Transfer the batter into the prepared loaf pan and bake for about 50–60 minutes, or until a toothpick inserted comes out clean.
- While your bread cools, whisk together powdered sugar and lemon juice in a small bowl until smooth. Drizzle generously over cooled bread before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg