• Prep Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 2 loaves

Blueberry Zucchini Quick Bread

  • Recipe Submitted by on

 Ingredients List

  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • 2 cups shredded zucchini
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3 cups all purpose flour regular or gluten free (I always use Cup 4 Cup gluten free flour for best taste)
  • 2 cups blueberries fresh or frozen
  • Topping:
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon


Preheat oven to 350ºF. Spray 2 loaf pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.
In a large bowl beat together eggs, oil, vanilla, and sugar until very well combined. Beat in zucchini, salt, baking powder, baking soda, and cinnamon. Then beat in the flour. Gently fold in blueberries (if you don't want your blueberries to sink down to bottom of pan while baking, toss with 1/2 tablespoon flour first before adding to batter). Transfer between the 2 loaf pans.
Combine the topping ingredients and sprinkle over the top of the batter in the 2 pans. Bake for 50 minutes (5-10 longer if using gluten free flour) or until knife inserted at center comes out clean. Cool 10 minutes in pan and then turn onto wire rack to cool completely.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?