Description
Blueberry Zucchini Bread with Lemon Glaze is a delectable treat that combines fresh blueberries and moist zucchini, topped with a zesty lemon glaze for a burst of flavor. Perfect for breakfast or as a snack, this recipe is easy to make and sure to impress family and friends. Enjoy it warm or toasted, making it a versatile addition to any meal.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 medium zucchini, grated
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, beat eggs, sugar, oil (or butter), lemon juice, and zest until smooth.
- Combine wet and dry ingredients without overmixing; fold in blueberries and zucchini.
- Pour the batter into the loaf pan and bake for 50-60 minutes until golden brown.
- For the optional glaze, mix powdered sugar with lemon juice until desired consistency is reached and drizzle over cooled bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg