Blueberry Zucchini Bread (Printable Recipe)
Soft zucchini bread with blueberries and a tangy lemon glaze. A fresh, fruity treat for breakfast or dessert.
# Ingredients You'll Need:
→ Batter
01 -
3 large eggs
02 -
1 cup cooking oil
03 -
1 tablespoon vanilla essence
04 -
2 1/4 cups white sugar
05 -
2 cups grated zucchini
06 -
3 cups all-purpose flour
07 -
1 teaspoon salt
08 -
1 teaspoon baking powder
09 -
1/4 teaspoon baking soda
10 -
1 pint fresh blueberries
→ Glaze
11 -
1 cup icing sugar
12 -
1 tablespoon fresh lemon juice
13 -
1 tablespoon heavy cream
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Lightly grease 2 large loaf pans or 4 mini loaf pans, or use a combination as needed.
02 -
In a large bowl, beat together eggs, cooking oil, vanilla essence, and sugar until smooth and combined.
03 -
Fold in grated zucchini. Add flour, salt, baking powder, and baking soda, mixing until just combined. Avoid overmixing.
04 -
Gently fold in blueberries. Divide the batter evenly among the prepared loaf pans.
05 -
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 20 minutes, then transfer to wire racks to cool completely.
06 -
Whisk icing sugar, lemon juice, and heavy cream until smooth. Drizzle glaze over cooled loaves and let set before serving.
# Extra Tips:
01 -
Squeeze excess liquid from grated zucchini to avoid a soggy texture.
02 -
Toss blueberries in a little flour before adding to batter to prevent sinking.
03 -
Allow bread to cool fully before glazing to avoid melting the topping.