blueberry zucchini bread

★★★★☆ 6
a recipe by
Pattie Turner
Floyd, VA

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 loaves, you may need to decrease your cook time. Enjoy!

Blue Ribbon Recipe

One bite of this bread and your taste buds will transport you to a warm summer day. This zucchini bread is very moist and delicate. A hint of cinnamon lingers in every bite. To bring this to the next level, fresh blueberries are folded in. It's bursting with blueberries. Yum!

— The Test Kitchen @kitchencrew
★★★★☆ 6
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For blueberry zucchini bread

  • 3
    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

How To Make blueberry zucchini bread

  • Pre-heating the oven.
    Preheat oven to 350 deg. Lightly grease 2 loaf pans.
  • Eggs, oil, vanilla, and sugar mixed together.
    In a large bowl, beat together the eggs, oil, vanilla, and sugar.
  • Folding in the zucchini.
    Fold in the zucchini.
  • Flour, salt, baking powder, baking soda, and cinnamon in a bowl.
    In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
  • Mixing in the flour mixture.
    Beat in flour mixture.
  • Folding in blueberries.
    Gently fold in the blueberries.
  • Batter poured into loaf pans.
    Pour mix into the greased loaf pans.
  • Blueberry Zucchini Bread baking in the oven.
    Bake 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
  • Blueberry Zucchini Bread cooling.
    Cool 20 minutes in pans.
  • Blueberry Zucchini Bread cooling on a wire rack.
    Then turn out onto wire racks to cool completely.