Blueberry Zucchini Bread with a Lemon Glaze
Blueberry Zucchini Bread with a Lemon Glaze will be one of the best quick breads you EVER make! Perfectly moist with two cups of zucchini hidden inside and bursting with fresh blueberries. The lemon glaze it the perfect finishing touch!
Servings: 12 slices
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 ¼ cups granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries
Lemon glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 large loaf pans or 4 mini loaf pans. (I did 1 large loaf and 3 small.)
- In a large bowl, beat together 3 large eggs, 1 cup vegetable oil, 1 tablespoon vanilla extract, and 2 ¼ cups granulated sugar. Fold in 2 cups shredded zucchini. Beat in 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda. Gently fold in 1 pint fresh blueberries. Pour into the prepared loaf pans.
- Bake for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.
To make the lemon glaze:
- Whisk together 1 cup powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon heavy whipping cream. Drizzle on top of cooled bread.
Video
Nutrition
Calories: 363kcal | Carbohydrates: 78g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 236mg | Potassium: 167mg | Fiber: 2g | Sugar: 52g | Vitamin A: 140IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg
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