This is the best Blueberry Zucchini Bread recipe.
It’s moist and filled with delicious blueberries.
Think of the perfect zucchini bread with the addition of plump, juicy blueberries, and you’ve summed up this recipe.
It’s delicious spread with butter. For an extra treat, try toasting the bread.
It’s batter bread, so there’s no waiting for the yeast to rise.
It’s just mix.
Prep Time: 15 Minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Makes: One 9 x 5 loaf
Vegetarian (or Vegetarian Optional)
Blueberry Zucchini Bread Ingredients:
1 large egg, beaten
1 small egg, beaten
1/2 cup vegetable oil
1-1/2 teaspoon. vanilla extract
1 cup + 2 Tbsp. sugar
1 cup shredded zucchini
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoon ground cinnamon
1 cup fresh blueberries
Prepare the Batter:
Preheat oven to 350-degrees. Lightly grease a 9×5-inch loaf pan. In a large bowl, add oil, vanilla, sugar, and eggs-beat by hand, or with an electric hand mixer until well combined.
Fold in the zucchini. Beat flour, salt, baking powder, soda, and cinnamon.
Gently fold in the blueberries.
Transfer to the prepared loaf pan.
On center rack in preheated oven, place pan.
Bake for 50-minutes or until a knife inserted in the center of a loaf comes out clean.
Cool 20-minutes in the pan. Using oven mitts, turn the loaf out of the pan and onto wire racks to cool completely.
- 1-1/2 eggs “lightly” beaten
- 1/2 cup vegetable oil
- 1-1/2 tsp. vanilla extract
- 1 cup + 2 Tbsp. sugar
- 1 cup shredded zucchini
- 1-1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 cup fresh blueberries
- Preheat oven to 350 degrees. 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 Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 143mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 4g
The Nutritional Information may not be accurate.
120+ Recipes to kick-start a teen chef’s culinary creativity and confidence
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Julee Morrison is a blogger, and mother of six who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her Second Book The How-To Cookbook for Teens gets teens in the kitchen to learn basic cooking skills.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.