Blueberry Zucchini Bread
Prep time
Cook time
Total time
Baking a batch of blueberry zucchini bread is one of the best ways to use all that fresh garden zucchini and sweet, summer-ripened blueberries. Makes 4 mini loaves or 2 regular loaves.
Recipe type: Bread
Serves: 4
  • 3 eggs, lightly beaten
  • 1 cup canola oil
  • 3 tsp vanilla
  • 2 cups sugar
  • ¼ cup packed brown sugar
  • 3 cups shredded zucchini
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 T cinnamon
  • 1 pint fresh blueberries
  1. Preheat oven to 350 degrees. Lightly grease and flour 4 mini loaf pans or 2 regular loaf pans.
  2. Beat eggs, oil, vanilla and sugar in a large bowl. Fold in zucchini.
  3. Add flour, salt, baking powder, baking soda and cinnamon; mix until thoroughly combined. Gently fold in blueberries.
  4. Spread batter evenly into loaf pans. Bake 50 minutes for mini loaves or 1 hour 20 minutes for regular loaves or until a toothpick inserted in the center comes out clean.
  5. Cool 20 minutes in pans before turning out onto wire racks to cool completely.
For a healthier bread, try substituting ½ cup of the oil with a ½ cup unsweetened applesauce and/or 1 cup of sugar with 1 cup of Splenda.
Recipe by Half-Scratched at