Lemon Blueberry Zucchini Bread
Lemon Blueberry Zucchini Bread - light, moist, loaded with blueberries, zucchini and fresh citrus flavor baked until golden and drizzled with a lemon glaze.
Servings: 8
Calories:
Equipment
- 9x5" loaf pan
Ingredients
Bread:
- 1 large egg
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour divided
- 1 teaspoon baking powder
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 cup zucchini shredded
- 1 1/4 cups fresh blueberries
Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- small pinch salt
Instructions
- Preheat the oven to 350° then grease a 9 x 5″ loaf pan and set it aside.
- Cut the ends off the zucchini then grate the zucchini using a box grater or food processor. Drain well squeezing any excess moisture out with a clean dish towel.
- In a medium mixing bowl add the eggs, sugar, oil, plain Greek yogurt and vanilla extract then fold in 1 1/2 cups of the flour and all of the baking powder. Stir just until combined without overmixing then add the grated zucchini, lemon zest and lemon juice.
- Place the blueberries in a small bowl then gently toss with the remaining 1/4 cup of the flour. Add the berries to the batter stirring just to combine.
- Pour the batter to the prepared loaf pan then bake 50-55 minutes or until golden and a toothpick inserted in the middle of the bread comes out clean (crumbs are ok but no wet batter). Bake times will vary depending upon the moisture content in the zucchini. If your bread is getting too brown and isn’t finished baking, tent the loaf pan with aluminum and continue baking a few more minutes.