Blueberry Zucchini Bread Recipe

Name: Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 3 whole Eggs, Beaten; 1 cup Vegetable Oil; 3 teaspoons Vanilla Extract; 2 cups Sugar; 1/4 cups Brown Sugar; 3 cups Zucchini, Shredded; 3 cups All-purpose Flour; 1 teaspoon Salt; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1 Tablespoon Ground Cinnamon; 1 teaspoon Nutmeg; 1 pint Fresh Blueberries; _____; FOR THE TOPPING:; 1/2 cups Flour; 1/4 cups Brown Sugar; 1/4 cups Sugar; 1 teaspoon Cinnamon; 1/2 cups Pecans, Chopped; 1/2 cups Butter, Softened

Servings: persons

FOR THE BREAD:
3 whole Eggs, Beaten
1 cup Vegetable Oil
3 teaspoons Vanilla Extract
2 cups Sugar
1/4 cups Brown Sugar
3 cups Zucchini, Shredded
3 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1 Tablespoon Ground Cinnamon
1 teaspoon Nutmeg
1 pint Fresh Blueberries
_____
FOR THE TOPPING:
1/2 cups Flour
1/4 cups Brown Sugar
1/4 cups Sugar
1 teaspoon Cinnamon
1/2 cups Pecans, Chopped
1/2 cups Butter, Softened

1
Preheat oven to 350 degrees F. Lightly grease 2 standard size loaf/bread pans.
2
In a large bowl, beat the eggs, oil, vanilla and sugar. Fold in the zucchini. In a separate bowl, combine the flour (minus 2 tablespoons which you should reserve), salt, baking powder, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the egg mixture.
3
Dust the reserved 2 tablespoons of flour over the blueberries to coat. This will ensure that they do not sink to the bottom of the pan. Gently fold in the blueberries. Pour the batter into the bread pans.
4
Make the crumb topping by combining the flour, sugars, cinnamon, pecans and butter together with your hands. Sprinkle over the top of the loaves.
5
Bake for 50 -60 minutes until a knife inserted in the center of the loaf comes out clean. Cool for about 20 minutes in the pans before turning onto a wire rack to cool completely.
6
This makes 2 loaves.

1926

kcal

Calories

101

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE BREAD:, 3 whole Eggs, Beaten, 1 cup Vegetable Oil, 3 teaspoons Vanilla Extract, and more.

Yes, Blueberry Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions