Blueberry Zucchini Bread
Homemade Blueberry Zucchini Bread with Lemon Glaze is a delightful twist on a classic, combining tender zucchini and sweet blueberries for a moist, flavorful bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 loaf (8 servings)
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix dry ingredients: flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- Whisk together wet ingredients: sugar, oil, eggs, and vanilla in another bowl.
- Combine the wet and dry ingredients until just mixed.
- Fold in grated zucchini and blueberries gently until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for about 50-60 minutes, or until a toothpick comes out clean.
- Cool the bread for 10 minutes before transferring it to a wire rack.
- Mix powdered sugar and lemon juice to create the glaze and drizzle over the cooled bread.
Notes
For a dairy-free option, substitute regular yogurt with a plant-based version. This recipe can easily be doubled or halved.