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–+ servings
Sliced blueberry zucchini bread arranged on a cutting board with the remaining loaf behind it.

Blueberry Zucchini Bread

This blueberry zucchini bread is a moist, lightly spiced quick bread made with fresh blueberries and shredded garden zucchini. An easy way to use up extra zucchini that makes two delicious loaves!
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Serving Size 24 servings (2 loaves)

Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup oil
  • 2 1/4 cups sugar
  • 4 teaspoons vanilla extract
  • 4 cups shredded zucchini
  • 2 cups blueberries

Instructions

  • Preheat the oven to 350°F and grease your baking pans.
  • In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, and cinnamon and stir well.
  • In a large mixing bowl, add the eggs, oil, sugar, and vanilla, and mix together well.
  • Slowly add the dry ingredients to the wet, while mixing. The batter will start to look very dry.
  • Add the shredded zucchini and stir well. The batter will become much runnier with the liquid from the zucchini.
  • Fold in the blueberries.
  • Pour half of the mixture into each loaf pan.
  • Bake for 50 to 60 minutes or until done.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 170mg | Potassium: 91mg | Fiber: 1g | Sugar: 21g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.