Go Back
Blueberry-Zucchini Bread

Blueberry-Zucchini Bread

I love using fresh-picked zucchini and blueberries to make the bread.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Bread
Cuisine American
Servings 8 servings


  • 3 cups all-purpose flour (I do half whole wheat flour)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil (can substitute ½ applesauce for ½ cup oil)
  • 2¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup fresh blueberries
  • 1 cup chopped walnuts - optional


  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, sift together flour, salt, baking powder, soda, and cinnamon. In a different, large bowl, beat the eggs, oil, vanilla, and sugar. In batches, add the sifted ingredients to the creamed mixture, and beat until well blended. Carefully fold in the zucchini, blueberries and nuts until fully incorporated. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Keyword Blueberry, Zucchini