Description
Indulge in a moist, flavorful blueberry zucchini bread topped with a zesty lemon glaze—a delightful treat perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- 1 cup grated zucchini (moisture removed)
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Grate one medium zucchini and place it in a clean kitchen towel. Squeeze out excess moisture until damp but not dripping.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, beat the eggs and sugar together until well combined. Stir in vegetable oil and lemon zest.
- Gradually add the dry ingredients to the wet mixture, folding in the grated zucchini and blueberries until just combined.
- Pour the batter into the prepared loaf pan and bake for about one hour or until golden brown and a toothpick inserted comes out clean.
- While the bread cools slightly, whisk together powdered sugar and lemon juice until smooth.
- Once cooled slightly, drizzle the lemon glaze over the blueberry zucchini bread before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 185
- Sugar: 14g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg