Ingredients
For the Bread:
3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
2 ¼ cups granulated sugar
2 cups grated zucchini (about 2 medium zucchinis)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 pint fresh blueberries (about 2 cups)
For the Lemon Glaze:
1 cup powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon heavy cream
Instructions
Prepare the Oven and Pans
Preheat oven to 350°F (175°C). Lightly grease two large loaf pans or four mini loaf pans. Line with parchment paper for easier removal.Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, oil, vanilla, and sugar until smooth.Add Zucchini and Dry Ingredients
Stir in the grated zucchini. Add flour, salt, baking powder, and baking soda. Mix until just combined—avoid overmixing.Fold in Blueberries
Toss blueberries in 1 tablespoon of flour, then gently fold them into the batter.Bake the Bread
Pour batter evenly into prepared pans. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.Cool Completely
Allow bread to cool in pans for 20 minutes, then transfer to a wire rack until fully cooled.Make the Lemon Glaze
In a small bowl, whisk powdered sugar, lemon juice, and heavy cream until smooth.Glaze and Serve
Drizzle glaze over the cooled bread. Let it set before slicing and serving.
Notes
Use small to medium zucchinis for best texture. No need to peel.
Don’t thaw frozen blueberries if using; fold them in frozen to prevent color bleeding.
Wrap tightly in plastic wrap for freshness; bread stays moist for 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert / Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian