The Recipe Critic · by Alyssa Rivers★ 5.0 (38)
Blueberry Zucchini Bread with a Lemon Glaze
NUTRITION · PER SERVING80M COOK
CAL 24%·PRO 12%
CARBS 71G58% OF CAL
4G FIBER48G SUGAR19G OTHER
FAT 21G39% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender quick bread hiding zucchini and studded with fresh blueberries, finished with a bright lemon glaze. Moist and not too sweet, perfect for breakfast or a snack.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 ¼ cups granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon heavy whipping cream
At a glance
PER SERVING · TIME 80M
CAL 24%·PRO 12%
CARBS 71G58% OF CAL
4G FIBER48G SUGAR19G OTHER
FAT 21G39% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 237mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.