Blueberry Zucchini Bread Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
461 cal
23%

Fat
19.9 g
31%

Carbs
66.8 g
22%

Based on a 2,000 calorie diet

Reviews (1328)

Rate This Recipe

1289

cookiequeen

Jul. 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 ..." See moresugar 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!"

912

CHRISTI

Jul. 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!..." See more"

811

luv2cook

Jul. 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 ..." See moreand 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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