Photo: David Holifield
Zucchini Blueberry Bread Cake with Lemon Glaze
16 ingredients
10 min + 1 hr
10
openrecipes
The best of both worlds. A bread and a cake with fresh, seasonal ingredients.
Estimated Nutrition (whole recipe, rough)
831
Calories
22g
Protein
22g
Fat
140g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-¼ cups FOR THE BATTER:
- 2 teaspoons Flour
- ½ teaspoons Cinnamon
- ½ teaspoons Nutmeg
- 1-¼ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 whole Salt
- 2 cups Lemon, Zested
- 2 Sugar
- ½ cups Eggs, Beaten
- ½ cups Vegetable Oil
- 3 cups Applesauce (unsweetened)
- 1 pint Zucchini, Shredded
- 1-½ cup Fresh Blueberries
- 4 Tablespoons FOR THE GLAZE:
- 1 Tablespoon Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes