Blueberry Zucchini Bread
A delightful homemade blueberry zucchini bread topped with lemon glaze, perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup shredded zucchini
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix the wet ingredients (zucchini, oil, eggs, vanilla, and lemon juice) in one bowl.
- Combine the dry ingredients (flour, baking soda, baking powder, salt, and sugar) in another bowl.
- Fold the wet ingredients into the dry, then gently add the blueberries.
- Pour the batter into the greased loaf pan.
- Bake for 45-55 minutes until a toothpick comes out clean.
- Cool before drizzling with the lemon glaze.
Notes
For best results, squeeze excess moisture from the zucchini. Use frozen blueberries directly from the freezer for convenience.