A zucchini recipe never tasted sweeter! This zucchini bread recipe is made even more delicious with fresh blueberries, and I call it Blucchini Bread.
Blueberries are hands-down my favorite fruit. Fresh out of a bowl, on top of cereal, tossed into pancakes (a perfect reason to keep some in the freezer, by the way), baked in a blueberry pie … you name it.
What I am not so in love with, are vegetables. That fact is even on my about me page.
So similar to how many moms need to hide vegetables in meals so their picky children will eat; sadly, I have to do it for myself.
I have made zucchini bread for years, it’s the recipe my mom always made and it is moist and delicious. I mixed in some blueberries, and voila … we now have Blucchini Bread. Hope you enjoy it!
Blucchini Bread Recipe
- 3 eggs
- 1 cup oil (or 50/50 oil and applesauce)
- 1½ cups sugar
- 3 cups peeled, grated zucchini
- 2 tsp vanilla
- 2 cups blueberries
- 3 cups flour (I use 1 C whole wheat + 2 C white)
- ¼ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 tsp. cinnamon
- In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
- In a mixing bowl, beat eggs until light and foamy.
- Add next 4 ingredients, mixing lightly.
- Combine flour mixture into batter and blend.
- Gently fold in blueberries.
- Pour into two greased loaf pans and bake at 350 degrees for 50-55 minutes for a dark metal pan, or 5 minutes longer for stoneware.
- Cool for 10 minutes before removing from pan.
Tip: I started using Baker’s Joy cooking spray because it has flour mixed in, and this was my first trial with it. The loaves came out perfectly – I’m a new fan!
Be sure to check out more of my family-favorite recipes, including:
- Strawberry Bread
- Easy Blueberry Pie
- 20 Blueberry Recipes
- Slow Cooker Italian Beef
- Asian Coleslaw with Ramen Noodles