Delicious Moist Blueberry Zucchini Bread with Lemon Glaze Recipe
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:12 slices 1x
Description
Savor the taste of delicious moist blueberry zucchini bread with a zesty lemon glaze Try this easy recipe for a perfect treat 147 chars
Ingredients
Scale
1 cup grated zucchini (squeeze out excess moisture)
1 cup fresh or frozen blueberries
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil (can substitute with applesauce for a lighter option)
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or whole wheat for extra fiber)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup powdered sugar
2 tablespoons lemon juice
Instructions
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan to prevent sticking.
Grate your zucchini using a box grater or food processor. Make sure to squeeze out any excess moisture.
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Add the vanilla extract followed by the grated zucchini.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Carefully fold the dry mixture into the wet mixture until just incorporated. Gently stir in the blueberries.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
