Zucchini Blueberry Bread Recipe

Name: Zucchini Blueberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 eggs; 1 cup of vegetable oil; 3 teaspoons of pure vanilla extract; 2 cups of sugar; 3 cups of all purpose flour; 1 teaspoon of salt; 1 teaspoon of baking powder; 1/4 teaspoon of baking soda; 1 teaspoon of ground cinnamon; 2 cups of shredded zucchini; 1 pint of blueberries

Servings: persons

3 eggs
1 cup of vegetable oil
3 teaspoons of pure vanilla extract
2 cups of sugar
3 cups of all purpose flour
1 teaspoon of salt
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1 teaspoon of ground cinnamon
2 cups of shredded zucchini
1 pint of blueberries

1
Preheat oven to 350u00b0.
2
Grease 2 loaf pans and set aside.
3
In a large mixing bowl add eggs, oil, vanilla and sugar. Fold in the shredded zucchini.
4
Mix in flour, salt, baking powder, baking soda and cinnamon. After all is combined gently fold in the blueberries.
5
Divide the batter between the two baking pans. Bake for 50- 60 minutes. Or until a knife inserted in the center of the loaf comes out clean.
6
Cool completely in pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 eggs, 1 cup of vegetable oil, 3 teaspoons of pure vanilla extract, 2 cups of sugar, and more.

Yes, Zucchini Blueberry 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.

Zucchini Blueberry Bread

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