Description
A warm, tender loaf studded with juicy blueberries and flecked with sweet zucchini, topped with a bright lemon glaze.
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/4 cups granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon heavy whipping cream
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Instructions
- 1. Preheat your oven to 350°F and lightly grease two large loaf pans or four mini loaf pans.
- 2. In a large bowl, beat together the eggs, vegetable oil, vanilla extract, and granulated sugar until well combined and the sugar has dissolved. Gently fold in the shredded zucchini.
- 3. In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- 4. Gently fold in the fresh blueberries, taking care not to crush them.
- 5. Pour the batter into prepared loaf pans and bake for 50 to 60 minutes for large loaves, or 35 to 45 minutes for mini loaves, until a toothpick inserted into the center comes out clean.
- 6. Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- 7. While cooling, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and heavy whipping cream until smooth. Drizzle over the cooled loaves.