Blueberry Zucchini Bread Recipe

Some of you may remember or have tried my Zucchini bread. Here is something better, blueberry zucchini bread! The perfect combination and both just happen to be in season right now. Make good use of that abundance of garden zucchini, go pick some wild blueberries and you have a cheap and easy treat. Chances are if you love to bake you already have most (if not all) of t he ingredients on hand. This bread is very moist and the blueberries taste just fantastic. This recipe calls for 4 mini loaf pans but 2 regular size loaf pans will work as well. Totally optional but you could add chopped nuts into the mix as well. If you have been searching for a delicious zucchini bread recipe that won’t disappoint, give this one a try. Enjoy.

3 eggs (lightly beaten)
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees and lightly grease 4 mini-loaf pans (or 2 regular loaf pans)
Step 2: In a large bowl beat eggs, oil, sugar and vanilla. Fold in shredded zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Gently fold in blueberries. Pour mixture into loaf pans (dividing batter evenly into each).

Step 3: Bake for 50 minutes or until a tooth pick inserted into the center of each loaf comes out clean. Allow bread to cool for 20 minutes, remove from loaf pans and finish cooling on wire racks.


10 Responses to “Blueberry Zucchini Bread Recipe”

  1. Bunny — August 24, 2009 @ 7:17 pm

    WOW zuke and blueberries!! That bread is packed full some good stuff!

  2. Brad — August 25, 2009 @ 1:31 am


    Nice looking bread, ever think about ways to make this healthy as well. 3 cups white flour and 2 1/4 cups white sugar? Have you tried a blend of w/w flour or any substitutes to reduce the sugar?

  3. Carol — August 25, 2009 @ 5:28 am

    This is a FANTASTIC bread! I do like it better with fresh blueberries, but usually have to use frozen…and the batter turns sort of a weird color if the juice starts “bleeding” into it. It’s all good though-the bread still tastes wonderful-it just doesn’t look as pretty as yours!
    I use 2 c. sugar in the recipe and it’s still sweet enough for us.

  4. David — August 25, 2009 @ 10:35 pm

    Tried this recipe out today and it turned out amazing (though not as pretty as yours). Thank you for posting this.

  5. James Blackwell — August 26, 2009 @ 10:30 am

    great recipe!

  6. Katerina — August 26, 2009 @ 5:29 pm

    I made something very similar recently with Cherries rather then blueberries and it was whole wheat. Blueberries sounds yum!

  7. Laurie — August 28, 2009 @ 1:30 pm

    I made this the other day with a few of the ‘healthier’ suggestions above and we loved it! I substituted 1/3 c. oil & 2/3 c. applesauce for the 1 c. oil., Also used 2 c. whole wheat flour & 1 c. regular, increased baking soda to 1 t. just in case, decreased sugar to 1 3/4 c. Like I said, we loved it but it’s not terribly sweet this way. You might want to play with the amount of sugar. It did look remarkably like the picture!

  8. Kevin — August 31, 2009 @ 3:55 am

    I really like the sound of having both zucchini and blueberries in one bread!

  9. diva — September 2, 2009 @ 8:39 am

    wow this i need to try!

  10. Carolyn — September 27, 2009 @ 6:01 am

    My kids loved it. I used a mixture of spelt flour, whole wheat flour and unbleached. Also, used .5 brown and .5 white sugar.
    It is excellent!

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