Blueberry Zucchini Bread Recipe

This yummy zucchini bread adds a pop of sweet juiciness with flavorful blueberries. The cinnamon and blueberries work together nicely and this bread makes a great breakfast or snack.

Blueberry Zucchini Bread Recipe

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1 pint blueberries

Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans. 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 blueberries. Transfer to the prepared loaf pans. Bake 50 minutes or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then remove from the pans onto wire racks to cool completely.

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