Blueberry Zucchini Bread

Blueberry Zucchini Bread

1633
Laura Moody 23

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

Ingredients

1 h 45 m {{adjustedServings}} servings 461 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

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:
  • 46 mg
  • 16%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

1633
  1. 2203 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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!

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, ...