Blueberry-Zucchini Bread
This Blueberry-Zucchini Bread features the classic zucchini bread flavor you love, but adds plump, fresh blueberries to the mix.
Servings: 8
Calories: 391kcal
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2 ½ tsp vanilla extract
- 2 ¼ cups granulated sugar
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 pint fresh blueberries
Lemon Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350F. Lightly grease 4 mini-loaf pans or 2 large loaf pans.
- In a large mixing bowl, mix together the eggs, oil, vanilla, and sugar until combined. Fold in the grated zucchini followed by the flour, salt, baking powder and baking soda. Mix well until fully combined. Fold in the blueberries.
- Transfer batter to the prepared loaf pans. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 25 minutes in the loaf pans. Turn onto a rack to continue to cool to room temperature.
- If using, mix powdered sugar and lemon juice together in a bowl. Drizzle over cooled loaf.
Nutrition
Calories: 391kcal | Carbohydrates: 92g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 104mg | Fiber: 1g | Sugar: 56g | Calcium: 30mg | Iron: 2mg