Blueberry Zucchini Bread

Pat Duran


This is wonderful recipe my sister Kathy makes all the time- I snatched this recipe from her during my visit to Michigan in August 2012.. she got it from my cousin Mary... so you know this recipe has passed through a few hands- it is sooo moist and delicious!
Recipe makes 2 loaves - one for now and one for later- although I don't think there will be any left for the freezer!


★★★★★ 3 votes

makes 2 loaves
15 Min
45 Min


  • 3 c
    all purpose flour
  • 1 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon,divided
  • 1 tsp
  • 3 large
  • 1 c
    vegetable oil or coconut oil
  • 3 tsp
    vanilla extract
  • 2 c
    grated zucchini
  • 2 1/4 c
    granulated sugar,divided
  • 2 c
    blueberries, fresh or frozen
  • 1 c
    chopped walnuts

How to Make Blueberry Zucchini Bread


  1. Preheat oven to 350^. Spray 2 loaf pans 4x8-inches with non-stick cooking spray. Set aside.( Cut a piece of waxed paper on the bottom then spray pan)
  2. In a medium bowl sift together flour,salt, baking soda, baking powder, 2 teaspoons cinnamon, and nutmeg.Set aside.
    In another bowl, beat the eggs, vanilla, oil and zucchini, and 2 cups sugar.
  3. Add the sifted ingredients alternately with the creamed mixture and beat well after each addition. Carefully fold in the blueberries( roll them in flour first so they don't sink to the bottom).
  4. Pour equally into the prepared pans. Combine the remaining 1/4 cup sugar and 1 teaspoon cinnamon and sprinkle equally over each loaf.
    Bake 45-60 minutes until done. Test with toothpick to test if done.
    Cool in pan on rack for 15 minutes before removing from pan. Then remove and cool completely.

Printable Recipe Card

About Blueberry Zucchini Bread

Main Ingredient: Fruit
Regional Style: American

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