Description
Indulge in the delightful flavors of Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme. This scrumptious recipe combines the natural sweetness of fresh blueberries with the subtle earthiness of zucchini, resulting in a moist and flavorful loaf that is perfect for any occasion. Whether you’re enjoying it for breakfast, as a snack, or at dessert time, this versatile treat is sure to impress your family and friends. Topped with a zesty lemon glaze, it adds a refreshing finish that elevates every slice. Easy to prepare and packed with wholesome ingredients, this bread is an excellent way to make use of summer produce.
Ingredients
Scale
- 3 cups regular flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 large eggs
- 1 cup cooking oil
- 1 tablespoon vanilla essence
- 2 1/4 cups white sugar
- 2 cups grated zucchini
- 1 pint fresh blueberries
- 1 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F (175°C) and prepare your baking pan by greasing it or lining it with parchment paper.
- In a large bowl, mix together the flour, salt, baking powder, and baking soda until combined.
- In another bowl, whisk together the eggs, cooking oil, vanilla essence, and sugar until smooth. Gently stir in the grated zucchini.
- Gradually combine wet and dry mixtures without overmixing; gently fold in the blueberries.
- Pour batter into prepared pan and bake for about 50 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly before preparing the glaze by whisking icing sugar, lemon juice, and heavy cream together until smooth.
- Drizzle glaze over warm bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (82g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg