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Moist Blueberry Zucchini Bread with a Lemon Glaze

Moist Blueberry Zucchini Bread with a Lemon Glaze Bliss

This Moist Blueberry Zucchini Bread with a Lemon Glaze is a delightful quick bread blending flavors of blueberries and zucchini.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs Room temperature eggs mix better.
  • 1/2 cup Vegetable Oil Can use melted coconut oil for a different flavor profile.
  • 1 teaspoon Vanilla Extract Lemon extract can be used for a citrus twist.
  • 3/4 cup Granulated Sugar Can reduce sugar for a less sweet version.
  • 1 cup Shredded Zucchini Use grated carrots for a different flavor.
  • 2 cups All-Purpose Flour Whole wheat flour can be substituted for a healthier option.
  • 1/2 teaspoon Salt Essential for balancing sweet and savory.
  • 1 teaspoon Baking Powder Make sure it’s fresh for the best results.
  • 1/2 teaspoon Baking Soda Ensure proper measurement for correct rising.
  • 1 cup Fresh Blueberries Use frozen blueberries but do not thaw before use.
For the Lemon Glaze
  • 1 cup Powdered Sugar Adjust sugar level for glaze based on desired sweetness.
  • 2 tablespoons Lemon Juice
  • 1/4 cup Heavy Whipping Cream Whisk until smooth for the best finish.

Equipment

  • Mixing Bowl
  • Loaf Pans
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease loaf pans.
  2. In a mixing bowl, whisk together eggs, vegetable oil, vanilla extract, and sugar.
  3. Fold in shredded zucchini into the wet mixture.
  4. In a separate bowl, whisk flour, salt, baking powder, and baking soda together.
  5. Gradually add dry ingredients to the wet mixture until just combined.
  6. Gently fold in the blueberries that have been tossed in flour.
  7. Pour batter into prepared loaf pans and bake for about 50 minutes.
  8. Let the bread cool in the pans for about 20 minutes before transferring to a wire rack.
  9. Mix powdered sugar, lemon juice, and cream for the glaze until smooth.
  10. Drizzle the lemon glaze over the cooled bread and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Squeeze excess moisture from zucchini before adding to the mixture. Let loaves cool completely before glazing.

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