How To Make Blueberry Zucchini Bread with a Lemon Glaze
Fresh bursts of blueberries give this zucchini bread a fruity twist. The sweet lemon glaze gives it a nice zesty touch as well.
Preparation: 30 minutes
Cooking: 50 minutes
Total: 1 hour 20 minutes
Serves:
Ingredients
- 3eggs
- 1cupvegetable oil
- 1tbspvanilla extract
- 2¼cupswhite sugar
- 2cupszucchini,shredded
- 3cupsall purpose flour
- 1tspsalt
- 1tspbaking powder
- ¼tspbaking soda
- 2cupsfresh blueberries
For Lemon Glaze:
- 1cuppowdered sugar
- 1tbsplemon juice
- 1tbspheavy whipping cream
Instructions
-
Preheat oven to 350 degrees F. Lightly grease 2 large loaf pans or 4 mini loaf pans.
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In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, and baking soda. Gently fold in 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.
-
Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled bread.
Nutrition
- Calories: 503.64kcal
- Fat: 20.61g
- Saturated Fat: 1.91g
- Trans Fat: 0.15g
- Monounsaturated Fat: 14.01g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 75.96g
- Fiber: 1.65g
- Sugar: 50.51g
- Protein: 5.04g
- Cholesterol: 41.70mg
- Sodium: 269.22mg
- Calcium: 45.33mg
- Potassium: 126.06mg
- Iron: 1.86mg
- Vitamin A: 25.14µg
- Vitamin C: 6.59mg
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