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Blueberry Zucchini Bread Recipe

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Blueberry Zucchini Bread Recipe

Blueberry Zucchini Bread Recipe – this delicious, moist bread is a MUST make! SHH…don’t tell the kids it has veggies in it though, they will never know! The Zucchini and Blueberries make a double punch of flavor with all the great nutrients for you!

Blueberry Zucchini Bread Recipe - this delicious, moist bread is a MUST make! SHH...don't tell the kids it has veggies in it though, they will never know! The Zucchini and Blueberries make a double punch of flavor with all the great nutrients for you! Click on the Photo for the Zucchini Bread Recipe!

Out of all the quick bread recipes that I bake, I have to say that Zucchini Bread is my favorite. Of course, Banana Bread is not far behind! This Blueberry Zucchini Bread Recipe is perfect for just about any time – breakfast, a snack, or even dessert. Now that school has started, it would make a great treat for lunchboxes as well.

Blueberry Zucchini Bread Recipe

Zucchini are one of those vegetables that are super easy to grow. In fact, they are almost too easy. You can look at the small zucchini growing on the plant one day, and it seems like the very next time you look at it, the zucchini are as large as baseball bats. I actually like those size of zucchini the best for baking.

Zucchini also freezes really well. Wash them, chop them in a food processor and put 2 cups (which is typical for most recipes) in a freezer safe bag and you are done. Having zucchini to whip up a batch of bread or muffins…or even Zucchini Cupcakes during the Winter months is the best.

This Blueberry Zucchini Bread Recipe starts with the same Zucchini Bread Recipe I have been using for many, many moons. It came from my Aunt, my Dad’s sister, and her neighbor lady, who was a wonderful baker. The addition of blueberries takes the bread to a whole new level, making it even more moist than it already was.

Blueberry Zucchini Bread Recipe - this delicious, moist bread is a MUST make! SHH...don't tell the kids it has veggies in it though, they will never know! The Zucchini and Blueberries make a double punch of flavor with all the great nutrients for you! Click on the Photo for the Zucchini Bread Recipe!

This time I left the skin on the zucchini when I chopped it, but you can certainly peel it off. The kids will never know they are eating Zucchini, be sure to peel the zucchini before chopping and they won’t even know the difference.

Blueberry Zucchini Bread Recipe

This Blueberry Zucchini Bread Recipe makes 5 small loaves. I like baking quick bread in small foil pans (4″x6″), they are easy to store and freeze well too – that is if it makes it to the freezer. I have a couple loaves set back for our son at college, although I should probably bake another batch the way homemade treats go so fast with all his friends.

Here are a few more of my favorite Zucchini Recipes you may like to try…

Zucchini is one of the BEST vegetables to bake with! These Zucchini Recipes for Zucchini Bread, Zucchini Bars, Zucchini Muffins and Zucchini Cupcakes are tried and true for your recipe box! Click on the Photo to grab the Recipes!

Carrot Zucchini Bars | Chocolate Zucchini Cake Zucchini Bread

Zucchini Raisin Muffins | Freezing Zucchini |Zucchini Cupcakes

Blueberry Zucchini Bread Recipe - this delicious, moist bread is a MUST make! SHH...don't tell the kids it has veggies in it though, they will never know! The Zucchini and Blueberries make a double punch of flavor with all the great nutrients for you! Click on the Photo for the Zucchini Bread Recipe!

Blueberry Zucchini Bread Recipe

Yield: 5
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Blueberry Zucchini Bread Recipe - this delicious, moist bread is a MUST make! SHH...don't tell the kids it has veggies in it though, they will never know! The Zucchini and Blueberries make a double punch of flavor with all the great nutrients for you!

Ingredients

  • 3 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 cups flour
  • 2 cups zucchini, grated
  • 1 cup fresh or frozen blueberries
  • 1 cup nuts, chopped, optional

Instructions

  1. Preheat oven to 350 degrees. Lightly grease and flour bread pans. This recipe will make 6 small loaves, or 2 large loaves, or a combination of the two.
  2. Beat eggs in large bowl, until foamy.
  3. Add sugar, oil and vanilla, mix well.
  4. Add cinnamon, salt, soda, and baking powder. Mix well.
  5. Add 2-3 teaspoons of flour to a bowl with blueberries, toss to coat (this prevents blueberries from sinking during baking)
  6. Add the flour and zucchini alternately, mixing well after each addition.
  7. Fold in blueberries - be sure to include all of the flour
  8. Fold in nuts, optional
  9. Bake for about 30-40 minutes for mini loaves, increase time, depending on the size of your loaf.

Notes

Foil pans are 4" x 6"

 

26 Comments

  1. Ed Pruneda says:

    Hello,
    No where is the instructions does it say when to add the oil or the vanilla in the recipe I printed or on here.

    1. Hi Ed, they are in instruction #3.
      -Liz

  2. I use huckleberries instead of blueberries. This recipe makes the best zucchini bread and muffins. They are always a huge hit!

  3. The only blueberry zucchini bread I make! Excellent!

    1. So glad you like the bread Pam, thanks for letting us know!
      -Liz

  4. As our garden is just coming on, this will be my go to for using up the extra zucchini. Just took batch out of the oven and it is awesome! Thanks for the recipe.

    1. So glad you liked the Blueberry Zucchini Bread Dianne, it’s a favorite here!
      -Liz

  5. I’m currently getting ready to make this for the third time, this recipe is that good! The first time I made it per the directions, leaving out the optional nuts WOW! The second time I modified it slightly using 1/2 cup oil and 2 smashed medium bananas, leaving out the blueberries again WOW!

    1. Yay!! I’m so excited you like the Blueberry Zucchini Bread! Thanks for stopping by and letting me know!
      Happy Baking!
      -Liz

  6. Nancy WISWELL says:

    I have made this Blueberry Zucchini bread several times, and I always get RAVES for it. I use half unbleached flour, and half whole wheat flour, and sub applesauce for the oil. I also use frozen wild blueberries, coating them with flour before putting them in, so they won’t sink. MMMMMMMMMM

    1. Hi Nancy, I’m so excited you all like the Blueberry Zucchini Bread!
      Thanks so much for letting us know!
      -Liz

  7. Carol bauer says:

    Could you use 1/2c applesauce 1/2 c oil?

    1. Hi Carol, I have not tried this recipe with applesauce instead of oil, but I don’t see why it wouldn’t work.
      -Liz

  8. How would this turn out if you added 1 teaspoon of vital gluten?

    1. Hi Beth, I’m not sure about the vital gluten, I have never used it before.
      -Liz

  9. Oh my yumminess! This recipe as simple and was easily turned into a bundt cake. I just had to add a little bit more time in the oven. Thank you so much. Definitely going to be a requested item after the rest of the family try it.

    1. Madeline from HoosierHomemade says:

      Using a bundt pan is such a great idea! Glad you loved it!

  10. Looks delicious! What sort of oil did you use?

    1. Hi Rhiannon, when baking I typically use canola oil or vegetable oil.
      Happy Baking!
      -Liz

  11. This was a winner!!! My husband simply devoured this like he was held hostage ?

    1. Madeline from HoosierHomemade says:

      So glad it was a success!

  12. I made this today and my family loved it. The trick with the flour stirred into the blueberries worked. I’m looking forward to serving this for breakfast tomorrow morning and maybe packing it in lunches too. Gotta love leftovers! This was a well-written recipe and it was fun to make. Thank you:)

    1. This is a great recipe! Everyone that I have serve it to has said that it is the best zucchini bread that they have ever tasted.

      1. Madeline from HoosierHomemade says:

        Thank you so much, Beth!

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