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Blueberry Zucchini Bread

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Blueberry Zucchini Bread

Somehow I’ve returned home from the farmers’ market every week this summer with a truckload of zucchini. And after weeks of stir-frying, grilling, sauteeing, and roasting them up into all sorts of yummy creations, realized I hadn’t yet made any zuch bread this summer! So I decided to try adding in some blueberries for something different, and holy cow – this recipe is a winner. Wonderfully moist, fresh, and sweet. Reminds me why I love summer produce!!






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Blueberry Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 100 minutes
  • Yield: 1 large 9x5" loaf 1x


So easy, and SO delicious!!! Detailed instructions and photos included.


  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 3 tsp. vanilla
  • 2/3 cup brown sugar
  • 1 cup white sugar
  • 3 cups shredded zucchini
  • 2 cups all purpose (white flour)
  • 1 cup whole wheat flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tbsp. ground flax seed (optional)
  • 1 pint blueberries


  1. (For original recipe – two loaves in 9×5″ pans.) Grease two 9×5 inch loaf pans with baking spray and lightly dust with flour, tapping out any excess flour. Preheat the oven to 325 degrees F.
  2. In a large bowl combine the flours, salt, baking powder, baking soda, cinnamon and nutmeg. In another large bowl combine the grated zucchini, eggs, oil, applesauce, vanilla and sugar.  Gently toss the blueberries with 2 teaspoons of the flour mixture. This will help prevent them from sinking to the bottom of the loaf.
  3. Add the flour mixture to the zucchini mixture, stirring until just combined. Fold in the blueberries. Pour the batter into the pan and bake for 1 hour to 1 hour and 20 minutes, or until the loaves are golden brown and a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 20 minutes, then run a butter knife around the edges and turn them out onto a wire cooling rack. Let the bread cool completely before slicing it.


Adapted from

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5 comments on “Blueberry Zucchini Bread”

  1. I love this recipe! I was just planning on making some Zucchini bread for my picky-won’t-eat-vegetables-two-year-old! So I will have to try this version for sure! OH… and BTW, love the blog, Ali!

  2. It is delicious, moist. Its the best zucchini recipe, the only change I did was to use agave nectar instead of sugar. Thanks for the recipe and also the time to take pictures

  3. That cookbook looks great. I have a pint of blueberries and the zucchini in my garden is doing great. I should be able to make this for Sunday morning breakfast. Perfect with a cup of Earl Gray tea.

    I see your posts on FB and enjoy reading them. Often see recipes to try.

  4. So incredibly tasty! I used coconut oil (melted) and instead of blueberries, I added golden raisins and walnuts. I also added 2 heaping tablespoons of whole flax seeds to beef up the healthy and fiber factors :) Next time, I’ll drop in some dried cranberries for a little taste of tart in what is otherwise, a pretty sweet bread. Thanks, Ali! Just discovered you and am working my way through your recipes! Hope you are staying safe in Spain.
    Cheryl from Tucson

  5. Thank you, Ali! Wondering, do you grate your zucchini in the food processor or by hand? And do you squeeze out the extra water? I’m in the process of making this delicious-looking loaf and was curious about the fine-print details. :)