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Blueberry Zucchini Bread

Blueberry Zucchini Bread

Housewives of Frederick County
Super easy & incredibly delicious bread recipe you can make with all that summer zucchini you've got in your garden! Warning: It will get eaten up fast, so make extra!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Bread, Breakfast, Dessert
Cuisine American
Servings 12 people


  • 3 Eggs
  • 1 cup Vegetable Oil
  • 3 tsp Vanilla Extract
  • 2 1/4 cups Granulated White Sugar
  • 2 cups Zucchini, shredded, {2 to 3 medium size zucchini}
  • 3 cups All-Purpose Flour
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tbsp Ground Cinnamon
  • 2 cups Blueberries, {Can be fresh or frozen}


  • Shred zucchini and place in a colander to drain for 15 minutes.
  • While the zucchini is draining, preheat oven to 350 degrees Fahrenheit and spray 2 loaf pans with cooking spray.
  • In a large bowl, use a mixer to beat the eggs, oil, vanilla, and sugar.
  • Then, using a spatula fold in the drained zucchini and blend well.
  • Add flour, salt, baking powder, baking soda, and cinnamon to batter and beat well.
  • Gently fold in the blueberries until blended well.
  • Pour batter evenly into 2 loaf pans.
  • Bake for 50 minutes or until a toothpick inserted in the center of the bread comes out dry.
  • Cool bread for 20 minutes and then remove bread from pans and place onto a wire rack to cool completely.
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