All Reviews for Blueberry Zucchini Bread

This is only the second time I have left a 5 star review. I made this bread for a work event today. I have to say it is one of the best. The zucchini & blueberry combination is to die for. I normally don’t review if I have made changes. I feel the recipe should be rated as printed. However this one I did reduce sugar to 1-1/2 cup (personal preference), baked in a bundt pan (took 1 hour @ 350*) and when cool dusted with powdered sugar. Nothing too major. I will definitely be making again. The great thing about this recipe (besides it is just great) is you can make as a loaf, muffins, 9 X 13 or bundt pan style. Don’t hesitate to try this one. You will be glad you did. Thanks for posting.

This bread came out so good. My 2 year old “helped” make it and when he figured out that we were eating what we made he couldn’t get enough of it — and also it was really good. I used 2 cups white flour and 1 cup stone ground wheat flour. And I used about half a bag of frozen blueberries instead of fresh. We loved it, and with 4 mini loaves we gave 2 away and still had alot.

Loved this recipe! This recipe made 4 mini loaves and 1 regular size loaf for me. The only thing I did different was add 1 cup white sugar and 1 cup brown sugar and it turned out GREAT! It was sweet, moist and delicious… and everyone ate it up! UPDATE: I added a struessel topping before baking and it made it even more delicious! (1/2 cup flour, 1/2 oat meal, 1/2 cup chopped walnuts or pecans, 2 tsp. cinnamon, 1/2 cup brown sugar, 6 tbsp. butter. Mix all together and sprinkle on top of bread batter before baking).

I have made this several times and followed some tips from other chefs, and added my own twists. Here is my favorite version: Use half white and half whole wheat flour; use ALL unsweetened applesauce instead of the oil; use 3 c zucchini instead of 2 c. Cut sugar down to 1 3/4 cups and use half white and half brown sugar; add 1 cup of unsweetened shredded coconut to the dry ingredients; and substitute 1 tsp of the vanilla for 1 tsp of coconut extract. Since I prefer muffins to loaves, I also used 5 tsp of baking powder to give it extra rise (you need more baking powder than the original recipe calls for when you use whole wheat flour).

Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.