Fall Harvest Blueberry Zucchini Bread Recipe

Name: Fall Harvest Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR COATING THE PAN:; 1 Tablespoon Cinnamon; 1 Tablespoon Sugar; 1 Tablespoon Brown Sugar; 1 teaspoon Nutmeg; FOR THE BREAD:; 3 Eggs, Lightly Beaten; 1/2 cups Vegetable Oil; 1/2 cups Applesauce; 3 teaspoons Vanilla; 2 cups Granulated Sugar; 1/4 cups Brown Sugar; 2 cups Shredded Zucchini; 3 cups Flour; 1 teaspoon Salt; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1 Tablespoon Ground Cinnamon; 1 pint Fresh Or Frozen Blueberries; FOR THE TOPPING:; 1/4 cups Flour; 1/4 cups Sugar, White; 1 Tablespoon Cinnamon; 1/4 cups Oatmeal; 3 Tablespoons Butter Or Margarine

Servings: persons

FOR COATING THE PAN:
1 Tablespoon Cinnamon
1 Tablespoon Sugar
1 Tablespoon Brown Sugar
1 teaspoon Nutmeg
FOR THE BREAD:
3 Eggs, Lightly Beaten
1/2 cups Vegetable Oil
1/2 cups Applesauce
3 teaspoons Vanilla
2 cups Granulated Sugar
1/4 cups Brown Sugar
2 cups Shredded Zucchini
3 cups Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1 Tablespoon Ground Cinnamon
1 pint Fresh Or Frozen Blueberries
FOR THE TOPPING:
1/4 cups Flour
1/4 cups Sugar, White
1 Tablespoon Cinnamon
1/4 cups Oatmeal
3 Tablespoons Butter Or Margarine

1
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 large bread loaf pans or 4 mini-loaf pans. Mix together the ingredients to coat the pan, then shake the mix around the greased loaf pans, like you would flouring the pan (optional).
2
2. For the bread, in a large bowl, beat together the eggs, oil, applesauce, vanilla, granulated sugar, and brown sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pans.
3
3. For the topping, in a seperate small bowl, mix together flour, sugar, cinnamon, and oatmeal. Cut in butter until crumbly. Sprinkle on top of bread mixture.
4
4. Bake 1 hour and 20 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 15 minutes in pans, then turn out onto wire racks to cool completely. Recipe also freezes well.

1409

kcal

Calories

Fat

230

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.
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 25 ingredients. The key ingredients include: FOR COATING THE PAN:, 1 Tablespoon Cinnamon, 1 Tablespoon Sugar, 1 Tablespoon Brown Sugar, and more.

Yes, Fall Harvest 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!

Fall Harvest Blueberry Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions