Blueberry Zucchini Bread

Tender and moist Blueberry Zucchini Bread bursting with flavor and so easy to make. It's the best way to get your fruits and veggies in a delicious slice of bread.

Prep Time 10

Cook Time 45

Total Time 55

Servings loaves

Calories 3378kcal

Ingredients

3 eggs
2 cups sugar
1 cup oil canola or vegetable
4 cups fresh zucchini grated, liquid drained
2 teaspoons vanilla extract
3 cups + 3 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Blueberries

1 cup fresh blueberries
2 teaspoons flour
1/4 teaspoon cinnamon

Instructions

Preheat oven to 375°F. Grease two large loaf pans
Toss together the blueberries, 2 teaspoons flour, 1/4 teaspoon of cinnamon. Set aside.
In a separate mixing bowl or mixer, add the remaining bread ingredients and combine well.
Pour into the prepared loaf pans. Add half the blueberries to each loaf and gently swirl into the batter.
Bake for 40-50 minutes or until a toothpick inserted into the bread comes out clean and the top is golden brown.

Notes

If you are using frozen zucchini - it will measure out to 2 cups when you bag 4 cups freshly grated zucchini.

Nutrition facts are per loaf, not per slice.

Nutrition