Ingredients
For the Bread:
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3 large eggs
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1 cup vegetable oil
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1 tablespoon vanilla extract
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2 ¼ cups granulated sugar
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2 cups grated zucchini (about 2 medium zucchinis)
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3 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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¼ teaspoon baking soda
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1 pint fresh blueberries (about 2 cups)
For the Lemon Glaze:
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1 cup powdered sugar
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1 tablespoon fresh lemon juice
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1 tablespoon heavy cream
Instructions
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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
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Use small to medium zucchinis for best texture. No need to peel.
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Don’t thaw frozen blueberries if using; fold them in frozen to prevent color bleeding.
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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