Real Recipes From Real Home Cooks ®

blueberry zucchini bread

★★★★★ 3
a recipe by
Sandra Woodbury
Winthrop, WA

Wonderful zucchini bread! My family loves it. Great for snacking, dessert, or breakfast.

Blue Ribbon Recipe

What to do when the garden is bursting with zucchini? Make this blueberry zucchini bread! The bread is super moist with cinnamon flavor throughout. We loved the pop of sweet and tartness from the blueberries in every bite. This will be great for breakfast or as a light dessert. Yum!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 12
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For blueberry zucchini bread

  • 3
  • 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
  • 1 pt
    fresh blueberries

How To Make blueberry zucchini bread

  • Two greased loaf pans on the stove.
    Pre-heat oven to 350 degrees F. Lightly grease 2 loaf pans.
  • Eggs, oil, vanilla, and sugar whisked in a bowl.
    In a large bowl, beat together the eggs, oil, vanilla, and sugar.
  • Zucchini added to the bowl.
    Fold in the zucchini.
  • Flour, salt, baking powder, baking soda, and cinnamon mixed into batter.
    Beat in the flour, salt, baking powder, baking soda, and cinnamon.
  • Blueberries added to the batter.
    Gently fold in the blueberries.
  • Batter poured into two loaf pans.
    Transfer to loaf pans.
  • Baked Blueberry Zucchini Bread in the oven.
    Bake 1 hour and 15 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Begin checking at 1 hour.
  • A slice of Blueberry Zucchini Bread after it has cooled.
    Cool 20 minutes in pans, then turn out onto wire racks to cool completely.