Blueberry Zucchini Bread

4.8
(3,305)
2,503 Reviews
476 Photos

Mini blueberry zucchini bread. This recipe makes four delicious little summertime loaves!

Submitted by Laura Moody
Updated on April 3, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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476
A small loaf of zucchini blueberry bread on a wooden cutting board
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Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
20 mins
Total Time:
1 hr 25 mins
Servings:
12
Yield:
4 mini loaves
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Ingredients

  • 2 ¼ cups white sugar

  • 1 cup vegetable oil

  • 3 large eggs, lightly beaten

  • 3 teaspoons vanilla extract

  • 2 cups shredded zucchini

  • 3 cups all-purpose flour

  • 1 tablespoon ground cinnamon

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 pint fresh blueberries

Directions

  1. Gather all ingredients.

    Ingredients to make blueberry zucchini bread

    Dotdash Meredith Food Studios

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.

    Four greased mini loaf pans with a can of cooking spray

    Dotdash Meredith Food Studios

  3. Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini.

    A large bowl of sugar, oil, eggs, vanilla, and shredded zucchini being folded together with a spatula

    Dotdash Meredith Food Studios

  4. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined.

    A large bowl of zucchini bread batter

    Dotdash Meredith Food Studios

  5. Gently fold in blueberries. Pour batter into the prepared pans.

    A large bowl of blueberry zucchini bread batter with two small loaf pans filled with batter

    Dotdash Meredith Food Studios

  6. Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes.

    Four mini loaf pans of fully baked blueberry zucchini bread loaves

    Dotdash Meredith Food Studios

  7. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!

    A small loaf of zucchini blueberry bread on a wooden cutting board

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

461 Calories
20g Fat
67g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 461
% Daily Value *
Total Fat 20g 26%
Saturated Fat 3g 17%
Cholesterol 47mg 16%
Sodium 281mg 12%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 7%
Total Sugars 41g
Protein 5g 11%
Vitamin C 6mg 7%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 131mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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