Homemade Blueberry Zucchini Bread
A delightful blend of sweet blueberries and moist zucchini topped with a zesty lemon glaze, perfect for snack or brunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 large eggs
- 1 cup shredded zucchini
- 1 cup fresh blueberries
- ½ cup vegetable oil
- 2 tbsp lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix the dry ingredients in one bowl until well combined.
- In another bowl, whisk together the wet ingredients until smooth.
- Fold the wet and dry mixtures together gently, avoiding overmixing.
- Add the shredded zucchini and blueberries, mixing until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes until golden and a toothpick comes out clean.
- Cool slightly, then drizzle with lemon glaze before serving.
Notes
For the best texture, ensure zucchini is finely shredded and well-drained. Taste the batter before adding eggs to adjust sweetness if needed.