Description
Experience the delightful fusion of flavors in this irresistible blueberry zucchini bread with lemon glaze. Moist and sweet, this loaf is packed with juicy blueberries and a hint of zesty lemon, making it a perfect treat for breakfast or a snack. Each slice is a flavorful embrace that evokes memories of warm summer days and family gatherings. Easy to make and sure to impress, this recipe will have everyone coming back for seconds!
Ingredients
Scale
- 1 medium zucchini, grated
- 1 cup fresh blueberries
- 3/4 cup granulated sugar
- 1/2 cup sour cream (or Greek yogurt)
- 1 tbsp lemon zest (freshly grated)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Grate the zucchini and wring out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar and eggs until creamy. Add sour cream, vanilla extract, lemon zest, and grated zucchini; stir until smooth.
- Gently fold in blueberries.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly before drizzling with lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg