Moist Blueberry Zucchini Bread with a Lemon Glaze
If you’re seeking a delicious treat that beautifully combines the freshness of summer with the warmth of home baking, this Moist Blueberry Zucchini Bread with a Lemon Glaze is a must-try. Bursting with juicy blueberries and tender zucchini, this bread is incredibly moist, making it perfect for busy weeknights or family gatherings where seconds are guaranteed. The zesty lemon glaze adds a refreshing touch that elevates each bite to pure bliss. Whether enjoyed as breakfast, dessert, or an afternoon snack, this recipe is sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, whisk together eggs, cooking oil, vanilla essence, and sugar until well combined.
- Gently fold in grated zucchini.
- In another bowl, mix flour, salt, baking powder, and baking soda. Gradually add to the wet mixture while stirring gently until just combined.
- Carefully fold in fresh blueberries without breaking them.
- Pour batter into a greased loaf pan and smooth the top. Bake for about 50 minutes or until a toothpick comes out clean.
- For the glaze, whisk together icing sugar and fresh lemon juice until smooth. Drizzle over cooled bread.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 225
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg