Name: Moist Blueberry Zucchini Bread With Lemon Glaze
Prep time: 20 min
Cook time: PT-491268H20S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 large eggs; 2 cups (480 ml) granulated sugar; 1 cup (240 ml) vegetable oil; 2 cups (480 ml) grated zucchini (about 2 medium); 2 tsp (10 ml). vanilla extract; zest of 1 large lemon; 3 cups (360 g) all-purpose flour; 1 tsp (5 ml). salt; 1/4 tsp (1 ml). baking soda; 1 cup (140 g) fresh or frozen blueberries; zest and juice of 1 large lemon; 2 tbsp (30 ml). melted butter; 3 cups (360 g) powdered sugar (more as needed)

Description

Indulge in the perfect blend of blueberries and zucchini with a moist bread recipe topped with a refreshing lemon glaze. Learn how to bake this delicious treat now!

Ingredients

Scale

3 large eggs
2 cups (480 ml) granulated sugar
1 cup (240 ml) vegetable oil
2 cups (480 ml) grated zucchini (about 2 medium)
2 tsp (10 ml). vanilla extract
zest of 1 large lemon
3 cups (360 g) all-purpose flour
1 tsp (5 ml). salt
1/4 tsp (1 ml). baking soda
1 cup (140 g) fresh or frozen blueberries
zest and juice of 1 large lemon
2 tbsp (30 ml). melted butter
3 cups (360 g) powdered sugar (more as needed)

Instructions

In a large mixing bowl, combine the eggs, sugar, oil, grated zucchini, vanilla, and lemon zest by whisking them together.
In a separate bowl of similar size, mix the flour, salt, and baking soda with a whisk.
Combine the liquid mixture with the dry mixture, stirring gently until just blended. Avoid overmixing.
Carefully incorporate the blueberries into the batter.
Evenly distribute the batter into two 9×5-inch loaf pans that have been thoroughly greased.
Place in an oven preheated to 350 degrees and bake for 50 to 60 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. It’s helpful to swap the pans’ positions halfway through baking.
Transfer the pans to a wire cooling rack for 10 minutes, then run a knife around the edges to loosen. Remove the loaves from the pans to cool completely on the rack. Avoid cooling entirely in the pans to prevent sticking.
For the glaze, use a medium bowl to whisk all the glaze components together. Adjust with more powdered sugar if necessary to get a thick consistency that won’t drip off the bread.
Drizzle the glaze over the loaves, then slice and serve.

Notes

Consider enhancing the lemon flavor by incorporating a splash of lemon juice into the batter along with the zest.
Gently fold in the blueberries to maintain their integrity and prevent the batter from turning purple.
Gradually add powdered sugar to the glaze until you achieve your desired consistency.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 250
Fat: 10g
Protein: 3g

Keywords: zucchini bread, lemon blueberry, moist loaf, glaze recipe, easy dessert