Description
This zucchini blueberry bread recipe makes three moist and flavorful loaves packed with shredded zucchini, warm cinnamon, and juicy blueberries. Perfect for freezing, gifting, or feeding a crowd!
Ingredients
- 4 cups all-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 1 teaspoon cinnamon
- 4 large eggs
- 1½ cups canola oil
- 1 teaspoon vanilla extract
- 3 cups shredded zucchini (moisture squeezed out)
- 1 cup fresh blueberries (tossed in flour to prevent sinking)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8×4-inch loaf pans with parchment or waxed paper.
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the eggs, oil, and vanilla extract.
- Combine the wet and dry ingredients until just moistened — do not overmix.
- Gently fold in the shredded zucchini and blueberries.
- Divide the batter evenly into the prepared loaf pans.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
Notes
These loaves freeze beautifully. Once cooled, wrap tightly in plastic wrap and foil. Add lemon zest for a bright twist!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American