Description
Irresistible Blueberry Zucchini Bread with Lemon Glaze is a moist, flavorful treat packed with juicy blueberries and a tangy lemon topping, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 1 medium zucchini, grated
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- Zest of 1 lemon
- 2 tsp baking powder
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, whisk together the eggs and granulated sugar until smooth. Gradually add vegetable oil while mixing. Fold in the grated zucchini and lemon zest.
- In another bowl, combine flour and baking powder. Gradually mix this dry ingredient blend into the wet mixture until just combined—avoid overmixing.
- Gently fold in blueberries to prevent them from breaking apart.
- Pour batter into the prepared loaf pan and bake for approximately 55-60 minutes, or until golden brown and a toothpick comes out clean.
- While the bread cools, whisk together powdered sugar and lemon juice until smooth.
- Once cooled, drizzle the glaze over the bread before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 65g)
- Calories: 185
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg