Moist Blueberry Zucchini Bread with a Lemon Glaze
Indulge in the delightful blend of flavors with this Moist Blueberry Zucchini Bread with a Lemon Glaze. This easy-to-make recipe is perfect for utilizing garden-fresh zucchini while satisfying your sweet tooth. With juicy blueberries and a zesty lemon glaze, each slice offers a burst of flavor that’s ideal for any occasion—from afternoon snacks to family gatherings. Quick to prepare and deliciously moist, this bread is sure to become a favorite in your home. Plus, it keeps well, making it perfect for meal prep or grab-and-go breakfasts!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8 slices 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 all-purpose 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 oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together eggs, cooking oil, vanilla essence, and sugar until combined.
- Fold in grated zucchini.
- In another bowl, mix flour, salt, baking powder, and baking soda; gradually add to wet ingredients while stirring gently.
- Gently fold in blueberries.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for about 50 minutes or until a toothpick comes out clean.
- While cooling, whisk icing sugar with lemon juice and coconut cream for the glaze.
- Drizzle the glaze over cooled bread before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 36mg