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Blueberry Zucchini Bread Recipe

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4.4 from 7 reviews

Moist and delicious blueberry zucchini bread, perfect for enjoying fresh blueberries mixed into tender shredded zucchini. This American classic bread is versatile, easy to prepare, and yields 24 slices from two loaves.

Ingredients

Wet Ingredients

  • 3 large eggs, lightly beaten
  • 1 cup canola or vegetable oil
  • 3 teaspoons vanilla extract
  • 1¼ cups granulated white sugar
  • 2 cups shredded zucchini

Dry Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon (more if you like spice)
  • 1 pint (2 cups) fresh blueberries, coated with about 1 teaspoon of flour

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Lightly grease four mini-loaf pans or two regular-sized loaf pans to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, beat together the eggs, canola or vegetable oil, vanilla extract, and granulated sugar until well combined. Fold in the shredded zucchini gently.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon thoroughly.
  4. Incorporate Wet and Dry Mixtures: Beat the dry mixture into the wet mixture just until combined to avoid overmixing, then gently fold in the flour-coated blueberries to distribute evenly.
  5. Transfer and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for approximately 1 hour, or until a knife inserted in the center comes out clean.
  6. Cool: Allow the bread to cool in the pans for 20 minutes before turning out onto a wire rack to cool completely. If making muffins instead, bake 20 to 30 minutes, checking periodically.

Notes

  • This recipe can be made as one loaf with extra batter used for muffins.
  • The bread freezes well; wrap in plastic wrap and foil before freezing for future enjoyment.
  • The bread tastes better the next day—wrap it after cooling and let it sit at room temperature for a day or two before serving.

Find it online: https://lauracooks.com/blueberry-zucchini-bread-recipe/