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–+ servings
Sliced blueberry zucchini bread on a wooden board with fresh berries and butter
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Blueberry Zucchini Bread

A delightful treat that blends the sweetness of blueberries with the earthiness of zucchini, creating a moist and flavorful loaf.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Easy, Quick Bread
Servings: 4 loaves
Calories: 250kcal

Equipment

  • Mixing Bowl
  • Loaf Pans

Ingredients

Ingredients

  • 2.5 cups Sugar
  • 4 large Eggs
  • 1.25 cups Corn Oil
  • 1 tablespoon Vanilla Extract
  • 3.5 cups Flour
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Nutmeg
  • 2 teaspoons Cinnamon
  • 4 cups Zucchini (shredded, seeds removed)
  • 4 cups Fresh Blueberries (washed and towel-dried)
  • 1.5 cups Walnuts (optional)

Instructions

  • Preheat oven to 350°F (175°C). Grease four medium loaf pans.
  • In a large bowl, beat sugar, eggs, corn oil, and vanilla until well blended.
  • In a separate bowl, whisk together flour, salt, baking soda, baking powder, nutmeg, and cinnamon.
  • Gradually add dry ingredients to wet mixture, stirring just until combined.
  • Gently fold in zucchini, blueberries, and walnuts (if using).
  • Divide batter evenly between the prepared pans.
  • Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
  • Cool completely before wrapping or serving.

Notes

Swap corn oil for applesauce for a lighter version. You can also replace walnuts with pecans. Make it gluten-free by using a 1:1 flour blend.

Nutrition

Calories: 250kcal | Fat: 10g