Name: Blueberry Zucchini Bread with a Lemon Glaze Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 3 eggs; 1 cup Vegetable Oil; 1 tbsp vanilla extract; 2¼ cups white sugar; 2 cups zucchini; 3 cups all purpose flour; 1 tsp salt; 1 tsp baking powder; ¼ tsp Baking Soda; 2 cups fresh blueberries; For the Lemon Glaze:; 1 cup powdered sugar; 1 tbsp lemon juice; 1 tbsp heavy whipping cream

Photos of Blueberry Zucchini Bread with a Lemon Glaze Recipe

How To Make Blueberry Zucchini Bread with a Lemon Glaze

Fresh bursts of blueberries give this zucchini bread a fruity twist. The sweet lemon glaze gives it a nice zesty touch as well.

Preparation: 30 minutes

Cooking: 50 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

3eggs
1cupvegetable oil
1tbspvanilla extract
2¼cupswhite sugar
2cupszucchini,shredded
3cupsall purpose flour
1tspsalt
1tspbaking powder
¼tspbaking soda
2cupsfresh blueberries

For Lemon Glaze:

1cuppowdered sugar
1tbsplemon juice
1tbspheavy whipping cream

Instructions

Preheat oven to 350 degrees F. Lightly grease 2 large loaf pans or 4 mini loaf pans.
In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, and baking soda. Gently fold in blueberries. Pour into the prepared loaf pans.
Bake for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.
Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled bread.

Nutrition

Calories: 503.64kcal
Fat: 20.61g
Saturated Fat: 1.91g
Trans Fat: 0.15g
Monounsaturated Fat: 14.01g
Polyunsaturated Fat: 3.60g
Carbohydrates: 75.96g
Fiber: 1.65g
Sugar: 50.51g
Protein: 5.04g
Cholesterol: 41.70mg
Sodium: 269.22mg
Calcium: 45.33mg
Potassium: 126.06mg
Iron: 1.86mg
Vitamin A: 25.14µg
Vitamin C: 6.59mg

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