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Blueberry Zucchini Bread with a Lemon Glaze
Blueberry Zucchini Bread with a Lemon Glaze will be one of the best quick breads you EVER make! Perfectly moist with two cups of zucchini hidden inside and bursting with fresh blueberries. The lemon glaze it the perfect finishing touch!
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
preheat
2
Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 large loaf pans or 4 mini loaf pans. (I did 1 large loaf and 3 small.)
3
beat
4
In a large bowl, beat together 3 large eggs, 1 cup vegetable oil, 1 tablespoon vanilla extract, and 2 ¼ cups granulated sugar. Fold in 2 cups shredded zucchini. Beat in 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda. Gently fold in 1 pint fresh blueberries. Pour into the prepared loaf pans.
large eggs3vegetable oil1 cupvanilla extract1 tablespoonshredded zucchini2 cupsall-purpose flour3 cupssalt1 teaspoonbaking powder1 teaspoonpint fresh blueberries1
5
bake
6
Bake for ⏱️ 50 minutes or until a toothpick comes out clean. Cool for ⏱️ 20 minutes and transfer to wire racks to cool completely.
7
To make the lemon glaze:
8
whisk
9
Whisk together 1 cup powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon heavy whipping cream. Drizzle on top of cooled bread.
powdered sugar1 cuplemon juice1 tablespoonheavy whipping cream1 tablespoon
Nutrition Facts
calories
363 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
2 g
sugar Content
52 g
sodium Content
236 mg
protein Content
5 g
cholesterol Content
43 mg
carbohydrate Content
78 g
saturated Fat Content
2 g
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