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Blueberry Zucchini Bread

Blueberry Zucchini Bread

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 45 m
LAUJRA

LAUJRA

Blueberries and zucchini baked up into delicious little summertime bread loaves!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 66.8g
  • 22%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
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Reviews

cookiequeen
1642

cookiequeen

7/26/2006

Moist, delicious and YUMMY! I've made without altering and it is delicious but ofcourse I always take it to another level which is even YUMMIER! I used 3 cups of zucchini instead of 2, 2 cups white sugar and 1/4 cup brown sugar instead of all white sugar and added a sprinkle of nutmeg. I also make a crumb topping( 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking. Now- that is one heck of a good loaf of blueberry zucchini bread! Will not leave my recipe box!

CHRISTI
1089

CHRISTI

7/30/2006

I made in 2 large loaf pans and baked for 1 hour 20 min. I didn't change anything else and it was perfect!!! We all loved it!

luv2cook
951

luv2cook

7/11/2007

This was wonderful! I did make changes: half white/half whole wheat flour, used 1/2 cup canola oil and 1/2 cup applesauce, and less sugar. I also made a crumb topping with equal parts flour, sugar and oatmeal mixed with cinnamon and enough smart balance spread to make it crumbly. This was to die for, really, I couldn't stay away! I will make this again and again! Thanks for sharing the recipe!

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