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Blueberry-Lemon Zucchini Bread

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This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious than standard zucchini bread.

Prep/Cook Time: 2:30 Hours, Servings: 12

Ingredients

  • ½ cup old-fashioned rolled oats
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 6 tablespoons grapeseed oil
  • 1 tablespoon lemon zest
  • 1½ cups shredded zucchini
  • 2 cups fresh blueberries
  • ¼ cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon toasted sliced almonds

Directions

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. Evenly spread oats on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Let cool for 10 minutes.
  2. Transfer the oats to a large bowl. Add flour, baking powder and salt; whisk to combine. Combine eggs, sugar, oil and lemon zest in a medium bowl; add zucchini and stir until incorporated. Add the zucchini mixture to the flour mixture; fold until just combined. Fold in blueberries.
  3. Pour the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, about 65 minutes. Let cool in the pan for 5 minutes. Run a knife along the sides of the loaf to loosen it from the pan; invert onto a wire rack. Let cool completely, about 1 hour.
  4. Whisk confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled loaf; sprinkle with almonds.

© Dotdash Meredith. All rights reserved. Used with permission.


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