Blueberry Zucchini Bread


I love zucchini bread! It’s so moist and sweet, and because it has a vegetable in it, you can tell yourself it’s healthy! 😉

At my house where I grew up we had 10-12 blueberry bushes. We had so many blueberry’s by late summer that we didn’t know what to do with ourselves! (ok, yes we did. We ate them, we froze them, we baked with them… ) Browsing a recipe site  I came across a recipe similar to this. Blueberry Zucchini? An odd combination,to say the least. But because we had so many berries at our disposal, I gave it a shot. Oh wow! One of my better choices, if I do say so myself! Long story short, enjoy this bread!



Blueberry Zucchini Bread


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans (I put all my batter into  one pan, and it was  super gooey in the middle. So bake two loaves)
  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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