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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 the 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.

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Blueberry Zucchini Bread Recipe


  • Author: Bobby
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Ingredients

  • 3 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 cups flour
  • 2 cups zucchini, grated
  • 1 cup fresh or frozen blueberries
  • 1 cup nuts, chopped, optional

Instructions

  1. Preheat oven to 350 degrees. Lightly grease and flour bread pans. This recipe will make 6 small loaves, or 2 large loaves, or a combination of the two.
  2. Beat eggs in a large bowl, until foamy.
  3. Add sugar, oil, and vanilla, mix well.
  4. Add cinnamon, salt, soda, and baking powder. Mix well.
  5. Add 2-3 teaspoons of flour to a bowl with blueberries, toss to coat (this prevents blueberries from sinking during baking)
  6. Add the flour and zucchini alternately, mixing well after each addition.
  7. Fold in blueberries – be sure to include all of the flour
  8. Fold in nuts, optional
  9. Bake for about 30-40 minutes for mini loaves, increase time, depending on the size of your loaf.

10 comments

  1. Brad says:

    Bobby,

    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?

  2. Carol says:

    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.

  3. David says:

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

  4. Laurie says:

    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!

  5. Carolyn says:

    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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