Blueberry Zucchini Bread: A Delightful Summer Treat!
A delightful summer treat, this Blueberry Zucchini Bread is moist and bursting with juicy blueberries, topped with a zesty lemon glaze.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups shredded zucchini (squeeze out excess moisture)
- 1 box yellow cake mix
- 1 cup fresh blueberries
- 3 large eggs
- 1 cup powdered sugar (for glaze)
- 1–2 tbsp lemon juice (fresh is best!) (for glaze)
- ½ tsp lemon zest (for glaze)
Instructions
- In a large bowl, combine cake mix, eggs, and shredded zucchini. Stir until smooth.
- Add the blueberries carefully to keep them whole.
- Pour batter into a greased loaf pan and bake at 350°F (175°C) for 45–50 minutes, or until golden and a toothpick comes out clean.
- While the bread cools, mix powdered sugar, lemon juice, and zest until smooth for the glaze.
- Drizzle glaze over the cooled loaf, let it set, slice, and serve.
Notes
- Make sure to squeeze out excess moisture from the zucchini for the best texture.
- Fresh lemon juice enhances the flavor of the glaze.
- This bread can be stored in an airtight container for several days.
Nutrition
- Serving Size: 1 slice
- Calories: ~260
- Sugar: ~20g
- Sodium: ~200mg
- Fat: ~10g
- Saturated Fat: ~2g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~70mg