Moist Blueberry Zucchini Bread with a Lemon Glaze
Blueberry Zucchini Bread with Glaze
A soft, fruity loaf with garden-fresh zucchini and juicy blueberries, finished with a sweet-tart lemon drizzle. A summer treat that feels like a warm hug.
🕒 Prep Time: 15 min | Cook Time: 50 min | Total Time: 1 hr 5 min
📝 Ingredients
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2¼ cups white sugar
- 2 cups grated zucchini
- 3 cups regular flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries
For the Lemon Glaze:
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
👩🍳 Step-by-Step Instructions
Step 1: Prep the Oven and Pans
Preheat oven to 350°F (175°C). Lightly grease 2 large loaf pans or 4 mini loaf pans. ✅ You can also mix pan sizes based on your preference.
Step 2: Mix the Wet Ingredients
In a large bowl, beat the eggs, oil, vanilla, and sugar until smooth and combined. 🥄
Step 3: Fold in the Zucchini & Dry Ingredients
Stir in the shredded zucchini. Add flour, salt, baking powder, and baking soda, mixing just until combined. Don’t overwork the batter—it keeps the loaf soft.
Step 4: Add the Blueberries
Gently fold in the blueberries. 💙 Use a spatula to avoid smashing them!
Step 5: Bake the Bread
Pour the batter evenly into the prepared pans. Bake for 50 minutes, or until a toothpick comes out clean. Let cool in pans for 20 minutes, then transfer to wire racks.
Step 6: Glaze and Serve
Mix icing sugar, lemon juice, and cream until smooth. Drizzle over the cooled loaves. 🍋 Let it set before slicing and enjoying!
🔍 Pro Tips
- Use frozen blueberries? Toss in flour before adding to prevent sinking.
- Storing: Wrap tightly and refrigerate for up to 5 days or freeze for 2 months.
- No heavy cream? Sub with milk or a dairy-free option for the glaze.
📊 Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 340 | 5g | 44g | 15g | 2g | 28g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Blueberry Zucchini Bread with Glaze
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease 2 large loaf pans or 4 mini loaf pans.
- In a large bowl, beat the eggs, oil, vanilla, and sugar until smooth and well combined.
- Stir in the grated zucchini. Add flour, salt, baking powder, and baking soda, mixing just until combined without overmixing.
- Gently fold in the blueberries using a spatula to avoid crushing them.
- Divide the batter evenly into the prepared pans. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 20 minutes, then transfer to wire racks to cool completely.
- Whisk together icing sugar, lemon juice, and heavy cream until smooth. Drizzle over cooled loaves and let set before slicing.
