Description
A warm, cozy loaf that combines zucchini and fresh blueberries for a moist and flavorful treat, finished with a lemon glaze.
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/4 cups granulated sugar
- 2 cups shredded zucchini (about 2 medium zucchinis, drained lightly if very wet)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries (about 1 1/2 to 2 cups)
- 1 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
- 1 tablespoon heavy whipping cream (for glaze)
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Instructions
- 1. Preheat the oven to 350°F (175°C) and grease two large loaf pans.
- 2. In a large bowl, beat together eggs, vegetable oil, vanilla extract, and granulated sugar until well combined.
- 3. Gently fold in the shredded zucchini until evenly distributed.
- 4. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- 5. Gradually mix the dry ingredients into the wet ingredients until just incorporated.
- 6. Fold in the fresh blueberries gently to avoid crushing them.
- 7. Pour the batter into prepared loaf pans and bake for 50-60 minutes for large loaves or 35-45 minutes for mini loaves, until a toothpick comes out clean.
- 8. Let the bread cool in the pans for 10 minutes, then transfer to a wire rack.
- 9. Prepare the lemon glaze by whisking together powdered sugar, lemon juice, and heavy whipping cream until smooth; drizzle over cooled loaves.