Blueberry Zucchini Bread Recipe -
Blueberry Zucchini Bread Recipe
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Blueberry Zucchini Bread
Blueberries and zucchini are married perfectly in these summertime loaves! See more
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Blueberry Zucchini Bread

Recipe by  

"Blueberries and zucchini baked up into delicious little summertime bread loaves!"

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Ingredients Edit and Save

Original recipe makes 4 mini-loaves Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2006

Moist, delicious and YUMMY! I've made without altering and it is delicious but ofcourse I always take it to another level which is even YUMMIER! I used 3 cups of zucchini instead of 2, 2 cups white sugar and 1/4 cup brown sugar instead of all white sugar and added a sprinkle of nutmeg. I also make a crumb topping( 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking. Now- that is one heck of a good loaf of blueberry zucchini bread! Will not leave my recipe box!

Most Helpful Critical Review
Aug 29, 2011

This recipe is not very forgiving. I used a smallish zucchini (which I also drained of a lot of its liquid). It yielded a little more than the 2 cups indicated in the recipe. The batter ended up being the proverbial 10 lbs. of stuff in a 5 lb. bag. It rose like the dickins in the oven and overflowed the pan. So... the 4 mini pans don't begin to cover the room needed for this batter. Try using at least 5 if not 6 mini pans. Also, the recipe indicates a "light" greasing of the pans is needed. I greased them well and yet two of the loaves stuck to the bottom of the pans. I only used 2 C sugar instead of the 2 1/4 C required by the recipe, and it still was overly sweet. Also, even when it's cut the next day, it doesn't cut well; it easily crumbles.

Jul 30, 2006

I made in 2 large loaf pans and baked for 1 hour 20 min. I didn't change anything else and it was perfect!!! We all loved it!

Jul 11, 2007

This was wonderful! I did make changes: half white/half whole wheat flour, used 1/2 cup canola oil and 1/2 cup applesauce, and less sugar. I also made a crumb topping with equal parts flour, sugar and oatmeal mixed with cinnamon and enough smart balance spread to make it crumbly. This was to die for, really, I couldn't stay away! I will make this again and again! Thanks for sharing the recipe!

Aug 07, 2007

this recipie is the best zucchini bread recipie i have ever had. 2 things that i do to kind of kick it up a notch is i use half applesause and half oil, and i mix together 1 teaspoon cinnamon, 1 teaspoon brown sugar, 1 teaspoon white sugar and 1/4 teaspoon nutmeg and i sprinkle it in the loaf pans prior to pouring in the batter.

Jan 20, 2011

Wonderful recipe and an ingenous way to use up the mountains of zucchini that come out of summer gardens! Increased the zucchini to 2.5 cups and ensured that I squeezed the water out of the zucchini by lightly salting it and letting it "weep" for 20 minutes or so. I changed the flour ingredient to: 1/2 white flour and 1/2 whole wheat flour and used 1/2 cup of applesauce and 1/2 cup oil vs 1 cup of oil for a healthier recipe. On a side note; to prevent your blueberries from sinking to the bottom of the pan, coat them in flour before adding. This will help them bind to the batter. Enjoy!

Jul 26, 2007

This is a great recipe as is, and also works well with some healty substitutions (1/2 whole wheat flour 1/2 white, 1/2 applesauce for the oil). I have also made muffins from this recipe, just up the baking powder to 3 tbsp for a more cake-like texture. I also like to sprinkle them with a little raw sugar before baking to add a nice little crunch. Thanks so much for this great recipe! A family favorite!

Aug 12, 2010

I made this twice. The first time it was terrible! I made a half recipe for a standard loaf but there wasn’t enough batter to fill the pan adequately, so I had to sub with a smaller pan that just didn’t seem right to me. As it baked it rose unevenly, with a square, level top, not the nicely rounded top it should have. After repeatedly checking it for doneness I finally gave up – I didn’t want to mess with it anymore. As I turned it out of the pan directly into the garbage can rather than onto a cooling rack, it somehow finally dawned on me that I forgot to include the zucchini in this Blueberry ZUCCHINI Bread! So I tried it again. It was just the right amount of batter for an 8x4” loaf pan. As it baked it was fragrant and developed a nicely risen, rounded top. It was moist, with a compact yet tender crumb, chock full of blueberries and pretty specks of zucchini. It was full of flavor, delightfully sweet with a delicate hint of cinnamon. It was perfect. I am not. Don’t forget the zucchini.


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  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 66.8 g
  • 22%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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