Blueberry Zucchini Bread

This zucchini blueberry bread recipe bakes into moist mini loaves packed with shredded zucchini and juicy, fresh blueberries perfect for gift-giving.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 461 Calories

Ingredients

• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• 2 ¼ cups white sugar
• 3 teaspoons vanilla extract
• 1 pint fresh blueberries
• 2 cups shredded zucchini
• 3 large eggs, lightly beaten

Recipe Instructions

Step 1

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

Step 2

Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Gently fold in blueberries. Pour batter into the prepared pans.

Step 3

Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.