Homemade Blueberry Zucchini Bread

Hey y’all! Well, we’re more than halfway through our Handmade Holiday July Extravaganza! I hope that y’all are as inspired as I am! Don’t forget that while all the baking yumminess is found over here, Kelly is hosting some simply inspirational non-sewing crafty gift ideas and Cindy has some truly inspired sewing gift ideas!

Today’s featured Baker is the AMAZING Jamie from My Baking Addiction

The shredded zucchini imparts a moist and almost creamy texture, while the addition of whole wheat flour adds just the right amount of nuttiness. The fresh blueberries end up bursting in your mouth and make the bread taste really fresh and wholesome. Plus, I think the opportunities to healthify this recipe are awesome–think toasted nuts, wheat germ, apple sauce…oh the possibilities. If you make this and adapt it, definitely come back here and let us know your result!

This particular Blueberry Zucchini bread is not overly sweet, so you can definitely experiment with the amount of sugars to appeal to your taste buds; personally, I liked this quality of the bread. I sprinkled a little bit of oatmeal and coarse sugar on the top for visual appeal added texture. This bread was awesome toasted and spread with a bit of butter–perfect for breakfast with a cup of hot tea!

Blueberry Zucchini Bread


  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup brown sugar; lightly packed
  • 1 cup shredded zucchini
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup fresh blueberries

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
3. Bake 55-65 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.

-No whole wheat flour? Simply sub in the all-purpose flour.
-No brown sugar? Simply sub in white sugar.
-No loaf pan? Make muffins–note the cooking time will be shorter if making muffins.
Meet Jamie
Middle School teacher by day, passionate food blogger by night, Jamie from My Baking Addiction has seen her part-time passion grown into a baking blog phenomenon. With sharp visuals, cozy writing, and more than 3,000 subscribing readers, Jamie’s site is poised to become one of the most popular food sites in the blogosphere. She currently resides in Ohio with her fiance and two pups.

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  1. I adore fruit breads and this one looks absolutely delicious. I’ll be coming back to this recipe when I’m ready to bake something new and special. How did you shred the zucchini? I have a small food processor — would that work?

  2. Oh, heavens! I have fresh picked blueberries in the freezer and neighbors with zucchini in their garden………….now I HAVE to have some to make this bread. Can’t wait to dive in. Thank you for sharing!

  3. I made this and it was so yummy! I used navy beans in place of the oil and they were really really good. My husband and kids had no idea there was that secret ingredient in there. Thanks for sharing!

  4. I made this yesterday and it is/was (because it is now all gone) wonderful!!!! Never thought of that combination. Thanks for sharing!

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