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Blueberry Zucchini Bread

This Blueberry Zucchini Bread is so easy and so good!

It also does so well frozen and thawed if you want to keep it on hand!

Preheat oven to 350°F.
  • Lightly grease 4 mini-loaf pans. (I have also used one large lasagna pan in the past)


  • 3 cups flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 tablespoon ground cinnamon

  • 3 eggs

  • 1 cup vegetable oil

  • 3 tablespoons vanilla extract

  • 2¼ cups sugar

  • 2 cups shredded zucchini

  • 1 pint fresh blueberries


  • In a large bowl, combine all dry ingredients: flour, salt, baking powder, baking soda, and cinnamon.

  • In a separate bowl combine wet ingredients: beat together eggs, oil, vanilla, and sugar.

  • Stir in flour mixture until well blended.

  • Fold in zucchini, then gently fold in blueberries. *Option to also add chopped walnuts

  • Pour batter into prepared mini loaf pans. Place the loaf pans on a baking sheet for more stability in and out of the oven.

(I didn’t have loaf pans when I made this, I actually used a lasagna pan and added 10 minutes to the cook time!)

*Option to pour melted butter on top before going in the oven. Honestly just do it! It helps lock in moisture and makes the top soooo delicious.

  • Bake 50 minutes, or until a knife inserted into center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Option to freeze a few loafs if you're not eating right away! Or share with friends :)

This recipe is duped and altered from



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