Blueberry Zucchini Bread

Years ago my niece Crystal gave me a recipe for Blueberry Zucchini Bread.  It’s been a favorite recipe of mine whenever we have an abundance of zucchini.  The bread is good and moist.


One of the best parts…blueberries are typically reasonably priced when the zucchini is abundant.

Here’s the recipe:

3 eggs
1 cup vegetable oil
3 teaspoons vanilla
2 1/4 cups sugar
2 cups zucchini
3 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1 tablespoon cinnamon
1 pint blueberries

Mix all ingredients together except the zucchini and blueberries.  Then add the zucchini and blueberries folding them in.  Put into 2 greased loaf pans.  Bake at 350 for 50 minutes.

It is so good.  I hope you enjoy it…we sure do!!

8 thoughts on “Blueberry Zucchini Bread”

  1. I have made zucchini bread gluten free before. This zucchini bread with blueberries really sounds good. What I would do to make it gluten free is use 3 cups of RICE flour instead of wheat flour and add 3 teaspoons of ZANTHUM GUM. The other ingredients would already be gluten free. I can’t wait to make this recipe.

  2. Just tried it out since we have lots of squash this year in the garden. It was lovely! Just had to translate the measurements to dl since I am in Sweden.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top