Description
Indulge in the delightful flavors of this Irresistible Blueberry Zucchini Bread, perfectly blending sweet blueberries with moist zucchini and a zesty lemon glaze. This easy-to-make recipe is perfect for breakfast, brunch, or an afternoon snack. With each slice, enjoy a burst of juicy blueberries and the warm aroma of freshly baked bread that will evoke cherished memories of summer days spent in the kitchen.
Ingredients
Scale
- 2 medium zucchinis (grated)
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and mix in grated zucchini, vegetable oil, vanilla extract, lemon juice, and lemon zest until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fold in fresh blueberries gently.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack. Mix powdered sugar with lemon juice for glaze and drizzle over cooled loaf before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg