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Blueberry Zucchini Bread

Laura Moody

"Blueberries and zucchini baked up into delicious little summertime bread loaves!"
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1 h 45 m servings 461 cals
Serving size has been adjusted!
Original recipe yields 12 servings (4 mini-loaves)


  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 66.8g
  • 22%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 1917
  1. 2577 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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!

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, ...

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...

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 zucc...

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 u...

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 ...

We loved the bread. I used 1/2 c. oil and 1/2 c. applesauce. I also cut the sugar to 2 cups and cinnamon to 1/4 tsp. I've made large loaves, mini loaves and mini muffins. They've all turned o...

Just made these for the first time this morning, but followed some advice from previous reviews. Substituted half the oil with applesauce, used only 1 1/2 cups sugar and sprinkled a combination...