Description
Dense, moist, sticky-sweet Lemon Blueberry Zucchini Bread loaded with fresh blueberries and topped with lemon glaze.
Ingredients
Scale
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 2 cups grated zucchini
- 2 tsp vanilla extract
- Zest of 1 large lemon
- 3 cups all-purpose flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup fresh or frozen blueberries
- Zest of 1 large lemon for glaze
- Juice of 1 large lemon
- 2 tbsp melted butter
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F and grease two 9×5-inch loaf pans.
- Whisk eggs, sugar, oil, zucchini, vanilla, and lemon zest.
- Whisk flour, salt, and baking soda in another bowl.
- Combine wet and dry ingredients until just mixed.
- Fold in blueberries.
- Divide batter between loaf pans.
- Bake 50 to 60 minutes until a toothpick comes out clean.
- Cool 10 minutes in pans then transfer to wire racks.
- Whisk glaze ingredients until thick and smooth.
- Pour glaze over cooled loaves and serve.
Notes
- Do not overmix the batter.
- Frozen blueberries may be used.
- Cool bread completely before glazing.
- Store in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 50
- Sodium: 220
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 2
- Protein: 6
- Cholesterol: 58