Moist Blueberry Zucchini Bread with a Lemon Glaze – Alrightwithme
Indulge in the delightful blend of flavors with this Moist Blueberry Zucchini Bread topped with a zesty Lemon Glaze. This easy-to-make recipe captures summer’s essence, combining juicy blueberries and tender zucchini for a treat that’s both wholesome and delicious. Perfect for breakfast, snacks, or dessert, this bread is sure to be a family favorite. The bright lemon glaze adds a refreshing finish, making every slice irresistible. Whether shared at brunch or enjoyed as an afternoon pick-me-up, this bread is a delightful way to use up your garden harvest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Makes 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 regular 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 coconut cream
Instructions
- Preheat your oven to 350°F (175°C) and prepare a greased loaf pan.
- In a large bowl, beat together eggs, cooking oil, vanilla essence, and sugar until well combined.
- Stir in the grated zucchini until evenly mixed.
- In another bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add to the wet mixture without overmixing.
- Gently fold in fresh blueberries.
- Pour batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick comes out clean.
- While the bread cools, whisk icing sugar with lemon juice and coconut cream for the glaze. Drizzle over the warm bread before serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg