Description

Soft and tender zucchini bread bursting with juicy blueberries and topped with a fresh lemon glaze.

Ingredients

3 large eggs

1 cup cooking oil

1 tablespoon vanilla extract

2¼ cups granulated sugar

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 pint (about 2 cups) fresh blueberries

For the Lemon Glaze:

1 cup powdered (icing) sugar

1 tablespoon fresh lemon juice

1 tablespoon heavy cream (or substitute as needed)

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Instructions

Preheat oven to 350 °F (175 °C). Grease two large loaf pans (or smaller loaves, as preferred).

In a large bowl, whisk together eggs, oil, vanilla, and sugar until combined.

Fold in the shredded zucchini.

Add flour, salt, baking powder, and baking soda; mix until just combined.

Gently fold in the blueberries.

Divide batter into prepared pans and bake approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze: whisk powdered sugar, lemon juice, and heavy cream until smooth. Once the bread is completely cool, drizzle the glaze over the top and let it set before serving.

Notes

For best results, squeeze excess moisture from zucchini before mixing to avoid soggy bread.

To prevent blueberries from sinking, gently toss them in a small amount of flour before folding them into the batter.

Let the loaf cool completely before applying the glaze for a clean, beautiful finish.

Prep Time: 15–20 minutes
Cook Time: 50–60 minutes
Category: Bread, Quick Bread, Breakfast, Dessert
Method: Baking
Cuisine: American