Blueberry Zucchini Bread

Pattie Turner


A twist on zucchini bread...the blueberries almost steal the show! You can also use 4 mini-loaf pans instead of two regular sized loaf pans. If using the mini loafs you may need to decrease your cook time. Enjoy!

pinch tips: How to Knead Dough



15 Min


1 Hr


eggs, lightly beaten
1 c
vegetable oil
3 tsp
vanilla extract
2 1/4 c
white sugar
2 c
shredded zucchini
3 c
all purpose flour
1 tsp
1 tsp
baking powder
1/4 tsp
baking soda
1 Tbsp
ground cinnamon
2 c
fresh blueberries

Directions Step-By-Step

Preheat oven to 350 deg. Lightly grease 2 loaf pans.
In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Pour mix into the greased loaf pans.
Bake 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

About this Recipe

Course/Dish: Sweet Breads, Other Breads
Other Tag: Quick & Easy