Moist & Easy Blueberry Zucchini Bread Recipe

The best blueberry zucchini bread has full-on summer vibes and flavors with fresh blueberries, grated zucchini and a crunchy-sweet cinnamon sugar topping. It's mixed together as an easy one-bowl quick bread, makes two loaves (enjoy one now, freeze one for later), and as an added bonus, bakes up perfectly with gluten-free all purpose flour as well.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Author Melissa Erdelac

Ingredients

3 (3) large eggs
2 cups (400 g) granulated sugar
1 cup (218 g) vegetable oil
2 teaspoons (2 teaspoons) vanilla extract
1 teaspoon (1 teaspoon) salt
1 teaspoon (1 teaspoon) baking powder
¼ teaspoon (0.25 teaspoon) baking soda
1 tablespoon (1 tablespoon) cinnamon
3 cups (375 g) all purpose flour regular or gluten-free (I recommend Cup4Cup gluten-free flour for best taste)
2 cups (248 g) grated zucchini
2 cups (296 g) (1 pint) blueberries fresh or frozen

Topping:

2 tablespoons (2 tablespoons) sugar
½ teaspoon (0.5 teaspoon) cinnamon

Instructions

Preheat the oven to 350ºF. Spray two 8X4-inch 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 the eggs, oil, vanilla, and sugar until very well combined. Add salt, baking powder, baking soda, and cinnamon. Beat well. Add flour and mix until just combined.
3 large eggs, 2 cups granulated sugar, 1 cup vegetable oil, 2 teaspoons vanilla extract, 1 teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 tablespoon cinnamon, 3 cups all purpose flour
Stir in the zucchini, then gently fold in blueberries. Transfer between the 2 loaf pans.
2 cups grated zucchini, 2 cups (1 pint) blueberries
Combine the topping ingredients and sprinkle over the top of the batter. 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.
2 tablespoons sugar, ½ teaspoon cinnamon

Notes

Blueberry Zucchini Muffins

Divide batter 24 muffin tins, filling to about 3/4 full.
Bake at 350ºF for 25-27 minutes, or until toothpick inserted in center comes out clean.
Cool in muffin tins for 5 minutes, then remove muffins to wire racks to cool completely.

Adapted from AllRecipes

Nutrition