Blueberry Lemon Zucchini Bread with Lemon Glaze
Cook time: 
Total time: 
Serves: 2 loaves
Inspired by Lemony Raspberry Zucchini bread by I Am a Honey Bee
  • For the Bread
  • 2 cups blueberries
  • 2 cups grated zucchini
  • Zest of 1 lemon
  • ½ cup lemon juice
  • 1 cup skim milk
  • 1 cup sugar (or substitute)
  • ½ cup canola oil
  • 4 eggs
  • ½ tsp salt
  • 4 tsp baking powder
  • 4 cups flour
  • For the Glaze
  • ¼ c Skim Milk
  • ⅛ c Lemon Juice
  • ⅛ c Powdered Sugar
  1. Preheat oven to 350.
  2. Grease two bread loaf pans.
  3. In a large bowl combine these dry ingredients - flour, baking powder, salt. Set aside.
  4. In a medium size bowl beat the eggs with a mixer until they are well blended.
  5. Add the oil and sugar to the egg mixture. Beat on low until well blended.
  6. Slowly add the milk, lemon juice and the lemon zest. Continue to blend on low until everything is completely mixed.
  7. Slowly add the zucchini. Use a baking spatula or plastic soft spoon to stir so that the zucchini is evenly distributed.
  8. Add the blueberries and stir again.
  9. One the blueberries have been mixed slowly add your bowl of dry ingredients. Take care to not over stir and smash the blueberries and mush the zucchini.
  10. Divide the mixture between the 2 bread pans.
  11. Bake for 45 minutes or until a knife comes out clean.
  12. Allow to cool.
  13. While the breads are cooling prepare the glaze.
  14. Add all ingredients to a bowl and blend well.
  15. Divide the glaze between the two loaves, pouring over the top.
  16. All the glaze to set before slicing and serving.
  17. For a quick set, places loaves in the refrigerator.
Recipe by YUM Eating at