Blueberry Zucchini Bread with Lemon Glaze
A delightful blend of sweet and tangy flavors with fresh blueberries and zucchini, topped with a zesty lemon glaze.
Ingredients
For the bread
- 3 large large eggs
- ½ cup applesauce
- ½ cup vegetable or coconut oil
- 2 teaspoons vanilla extract
- 2 ¼ cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups fresh grated zucchini Use freshly grated zucchini for the best texture.
- 2 cups fresh, washed blueberries Substitute with other berries if desired.
For the glaze
- 1 Tablespoon lemon juice Use fresh lemon juice for the best flavor.
- 1 Tablespoon milk or whipping cream
- 1 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Lightly grease and flour 2 large loaf pans or 4 mini loaf pans.
- In a mixing bowl, combine the eggs, applesauce, oil, vanilla, and sugar.
- Mix in the flour, salt, baking powder, and baking soda. Lightly fold in the grated zucchini.
- Gently fold in the blueberries using a wooden spoon or rubber spatula.
Baking
- Pour or spoon equal amounts of dough into each prepared loaf pan.
- Bake the smaller loaf pans for 35-40 minutes and the larger pans for 50-55 minutes, depending on your oven.
- Cool the bread for 10 minutes, then gently loosen the edges with an orange peeler.
- Allow the bread to cool completely before adding the glaze.
Making the glaze
- To make the glaze, mix lemon juice, cream, and powdered sugar in a bowl. Whisk until smooth, then drizzle over the cooled loaves.
Notes
Store bread tightly wrapped in plastic wrap or foil. Keep at room temperature for up to 3 days, refrigerate for about a week, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 180mgFiber: 2gSugar: 18g
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