Description
Enjoy a moist, flavorful loaf that combines fresh blueberries and grated zucchini, topped with a zesty lemon glaze. Perfect for breakfast or as a delightful snack!
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a loaf pan with nonstick cooking spray.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, baking soda, salt, and sugar until combined.
- In another bowl, mix beaten eggs, vegetable oil, and vanilla extract until smooth. Fold in the grated zucchini and blueberries gently.
- Combine the wet and dry mixtures until just blended; avoid overmixing.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
- While the bread cools, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg