Moist and delicious, this Blueberry Zucchini Bread recipe is best when you can mix in plump, ripe blueberries while they’re at their sweetest.
Why make plain old banana bread when you make make zucchini bread? I actually really disliked zucchini cakes and breads when I was little. I just couldn’t get past those green flecks! But as an adult, I happen to love zucchini in all things. This blueberry zucchini bread is perfectly sweet and wonderful. It’s the kind of bread that is nice to have for breakfast, and it works great as an afternoon snack too.
Ingredients needed:
- eggs
- canola or vegetable oil
- vanilla extract
- white sugar
- zucchini
- all purpose flour
- baking powder, baking soda and salt
- ground cinnamon
- fresh blueberries
How to make Blueberry Zucchini Bread:
The complete, printable recipe is at the end of this post.
Cool 20 minutes in pans, then turn out onto a wire rack to cool completely.
This bread is one of those that tastes better the next day. Wrap it after it cools and then let sit on the counter for a day or two before eating. This recipe freezes well too. Just wrap in plastic wrap, then in foil and stick in the freezer for later use.
Can this bread be made into muffins?
Yes! Muffins should bake for about 20 to 30 minutes – check periodically until the centers test done. You can also make this into one loaf and then use the extra batter for muffins.
The Best Zucchini Bread Recipes
- Iced Lemon Zucchini Bread
- Chocolate Chip Zucchini Bread
- Carrot Zucchini Bread
- Pineapple Zucchini Bread
- Organic Banana Zucchini Bread
Blueberry-Zucchini Bread
Ingredients
- 3 large eggs, lightly beaten
- 1 cup canola or vegetable oil
- 3 teaspoons vanilla extract
- 1¼ cups granulated white sugar
- 2 cups shredded zucchini
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon (more if you like spice)
- 1 pint (2 cups) fresh blueberries, coated with flour (just toss with about 1 teaspoon of the measured flour)
Instructions
- Preheat the oven to 350°F. Lightly grease 4 mini-loaf pans or 2 regular-sized loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Beat into wet mixture just until incorporated. Gently fold in the blueberries.
- Transfer the batter to the prepared pans. Bake for 1 hour, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely. (Muffins should take about 20 to 30 minutes - check periodically.)
Notes
- You can also make this into one loaf and then use the extra batter for muffins.
- This recipe freezes well. Just wrap in plastic wrap, then in foil and stick in the freezer for later use.
- This bread is one of those that tastes better the next day. Wrap it after it cools and then let sit on the counter for a day or two before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you squeeze the liquid from the shredded zucchini
There is no need to do that in this recipe.
We loved this recipe, but making 2 loaves would be too much for us. So I halved most of the ingredients, except for the cinnamon and blueberries. I used only 1/4 cup of oil, and 1 container of apple sauce, so I also used less than 1/2 the sugar needed. It turned out delicious and moist! Loved the comment about peeling the zucchini for picky eaters, but my husband can handle the green bits 😉 Highly recommend!
Disappointed – made according to the recipe and the overall taste/texture is bland and somewhat dry. The blueberries are the star but the bread taste itself is just mediocre .
Very good. I made this recipe yesterday. It’s definitely going into my binder. You could easily substitute other fruits. I’m thinking I may give it a go with raspberries or peaches.
I add chopped walnuts to this recipe and it was delicious!! Saving this recipe and this link for other recipes. Thanks!!!