Blueberry Zucchini Bread


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

Modified from: Blueberry Zucchini Bread

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1 hr 45 min servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
  2. 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.
  3. 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 loaf pans.
  4. Bake 1 hr, 20 min 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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