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Ingredients
Scale
- 2 to 2 1/2 cups unpeeled shredded zucchini (about 10–13 ounces, after removing seeds)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 heaping teaspoon lemon zest (from two small lemons)
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 3/4 cup white sugar
- 2 large eggs
- 1/4 cup plain yogurt (whole milk or 2%)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- 1 cup powdered sugar
- 1 teaspoon lemon zest (for glaze)
- 2 tablespoons + 1 teaspoon lemon juice (for glaze)
Instructions
- Toss shredded zucchini with 2 tablespoons of sugar and let sit in a colander for 30 minutes.
- Preheat the oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
- Whisk together flour, baking powder, baking soda, lemon zest, and salt in a bowl.
- In another bowl, mix melted butter, yogurt, eggs, remaining sugar, vanilla extract, and lemon juice until smooth.
- Press excess moisture from zucchini and add to the wet mixture, then fold in dry ingredients with blueberries.
- Transfer batter to the loaf pan and bake for 60-70 minutes, testing with a toothpick.
- Cool in the pan for an hour.
- For the glaze, mix powdered sugar with lemon zest and lemon juice until thick yet pourable.
- Pour glaze over cooled bread and let set before slicing.
Notes
Ensure zucchini is well-drained to avoid sogginess.
Use fresh blueberries for enhanced flavor.
Consider substituting half of the flour with whole wheat for a healthier option.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 50