Blueberry Zucchini Bread Recipe

5 / 5 (1 review) 3 Comments

blueberry zucchini bread

This bread is moist and yummy with a burst of flavor from the blueberries. It is moist like a cake, but not as sweet as one. Perfect for breakfast or a snack. Kind of a fun spin on the usual zucchini bread – a way to change it up a bit!

Recipe from Parents Magazine.

blueberries in zucchini bread

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Blueberry Zucchini Bread Recipe

5 / 5 (1 review)
Prep Time: 15 mins | Cook Time: 40 mins- 1 hr
Yield: 4 mini loaves or 1- 9inch loaf


  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 3/4 vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 1 medium)
  • 1 cup blueberries


  1. Preheat oven to 350.
  2. Lightly grease 4 mini 5-inch loaf pans or one 9-inch pan.
  3. In a large bowl, whisk together flours, sugars, baking soda, cinnamon, salt, and baking powder.
  4. In a medium bowl, whisk together eggs, oil, and vanilla.
  5. Add this mixture to the flour mixture and stir until just combined.
  6. Gently stir in zucchini and then blueberries.
  7. Spoon batter into prepared pans.
  8. Bake for about 40 minutes for mini pans or about 1 hour for 9-inch pan.
  9. Loaves should be golden brown and a toothpick inserted near the center should come out clean.
  10. Cool in pan for 10 minutes, then remove from pan.
  11. Freeze extra mini loaves for up to 3 months.


I didn't have whole-wheat pastry flour, so I used 1/2 cake flour and 1/2 whole wheat flour as a substitute. I think you could also just use whole wheat flour instead of the pastry flour, but your bread will be heavier.

Ingredients: Zucchini
Meal Type: Breads
Categories: Muffins and Quick Breads

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