Moist Blueberry Zucchini Bread with Lemon Glaze: The Best Recipe Ever
Deliciously moist blueberry zucchini bread topped with a tangy lemon glaze, perfect for any occasion.
Equipment
- loaf pans
- mixing bowl
- Whisk
Ingredients
Wet Ingredients
- 3 large eggs
- 1 cup cooking oil vegetable or canola oil
- 1 tablespoon vanilla essence
- 2.25 cups white sugar
Dry Ingredients
- 3 cups regular flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
Filling
- 2 cups grated zucchini
- 1 pint fresh blueberries
Lemon Glaze
- 1 cup icing sugar powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Grease 2 large loaf pans or 4 mini loaf pans.
- In a large mixing bowl, beat together the eggs, cooking oil, vanilla essence, and white sugar until well combined.
- Fold in the grated zucchini, then beat in the flour, salt, baking powder, and baking soda until just combined.
- Gently fold in the fresh blueberries, then pour the mixture evenly into the prepared pans.
- Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 20 minutes, then transfer to wire racks.
- Whisk together the icing sugar, lemon juice, and heavy cream until smooth. Drizzle over the cooled bread and let it set before serving.
Notes
Ensure the bread is completely cooled before drizzling with the lemon glaze for best results.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg
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