Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme
Indulge in the delightful combination of flavors with this Moist Blueberry Zucchini Bread topped with a zesty Lemon Glaze. Perfect for breakfast, a snack, or dessert, this recipe is a fantastic way to utilize the abundant zucchini from your garden. The tender bread is bursting with juicy blueberries and features a refreshing lemon glaze that adds the perfect finishing touch. Easy to prepare and family-friendly, it’s 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
- 1 tablespoon plant-based cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, cooking oil, and vanilla essence until well combined.
- Stir in the white sugar and grated zucchini until mixed.
- In another bowl, combine the flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the blueberries carefully.
- Pour the batter into a greased loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- For the glaze, mix icing sugar with lemon juice and plant-based cream until smooth; drizzle over cooled bread.
Nutrition
- Serving Size: 1 slice
- Calories: 205
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg