Blueberry Zucchini Bread with Lemon Glaze
This delightful quick bread combines the sweetness of ripe blueberries and the moist texture of fresh zucchini, creating a perfect harmony of flavors.
Ingredients
Wet Ingredients
- 1 cup grated zucchini Use fresh grated zucchini for optimal moisture
- 1/4 cup vegetable oil
- 2 large eggs Room temperature for better emulsification
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Sifted for a lighter texture
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Add-ins
- 1 cup fresh blueberries Gently folded in to preserve their shape
Lemon Glaze
- 1/2 cup powdered sugar Sifted for a smooth glaze
- 1-2 tablespoons fresh lemon juice Adjust for desired tartness
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, mix the grated zucchini, eggs, vegetable oil, and vanilla until well combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the blueberries carefully.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Glaze
- In a small bowl, mix the powdered sugar with lemon juice until smooth.
- Drizzle the glaze over the cooled bread.
Notes
Avoid overmixing the batter to prevent dense bread. Store the bread in an airtight container at room temperature for up to three days.