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Dairy-Free
Blueberry Zucchini Loaf

13 INGREDIENTS • 6 STEPS • 1HR 5MINS

Blueberry Zucchini Loaf

Recipe
Blueberry Zucchini Bread has summer flavors of fresh blueberries and zucchini mixed into the best one-bowl quick bread. This easy zucchini bread recipe has simple adaptations to make a healthy or gluten free version.
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Mama Gourmand
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
Blueberry Zucchini Bread has summer flavors of fresh blueberries and zucchini mixed into the best one-bowl quick bread. This easy zucchini bread recipe has simple adaptations to make a healthy or gluten free version.
1HR 5MINS
Total Time
$1.04
Cost Per Serving
Ingredients
Servings
12
us / metric
Egg
3
Eggs
Granulated Sugar
2 cups
Granulated Sugar
Vegetable Oil
1 cup
Vegetable Oil
Vanilla Extract
2 tsp
Vanilla Extract
Salt
1 tsp
Salt
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Ground Cinnamon
1 Tbsp
Ground Cinnamon
All-Purpose Flour
3 cups
All-Purpose Flour
Regular or Gluten Free
Zucchini
2 cups
Shredded Zucchini
Fresh Blueberry
2 cups
Fresh Blueberries
or Frozen Blueberries
Topping
Granulated Sugar
2 Tbsp
Granulated Sugar
Ground Cinnamon
as needed
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
430
Fat
18.7 g
Protein
3.7 g
Carbs
63.7 g
Add to plan
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Blueberry Zucchini Loaf
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author_avatar
Mama Gourmand
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (175 degrees C).
step 2
Spray 2 loaf pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.
step 3
In a large bowl beat together Eggs (3), Vegetable Oil (1 cup), Vanilla Extract (2 tsp) and Granulated Sugar (2 cups) until very well combined. Add Salt (1 tsp), Baking Powder (1 tsp), Baking Soda (as needed) and Ground Cinnamon (1 Tbsp). Beat well. Add All-Purpose Flour (3 cups) and mix until just combined.
step 3 In a large bowl beat together Eggs (3), Vegetable Oil (1 cup), Vanilla Extract (2 tsp) and Granulated Sugar (2 cups) until very well combined. Add Salt (1 tsp), Baking Powder (1 tsp), Baking Soda (as needed) and Ground Cinnamon (1 Tbsp). Beat well. Add All-Purpose Flour (3 cups) and mix until just combined.
step 4
Stir in Zucchini (2 cups), then gently fold in Fresh Blueberries (2 cups). Transfer between the 2 loaf pans.
step 4 Stir in Zucchini (2 cups), then gently fold in Fresh Blueberries (2 cups). Transfer between the 2 loaf pans.
step 5
Combine the Granulated Sugar (2 Tbsp) and Ground Cinnamon (as needed) and sprinkle over the top of the batter in the 2 pans.
step 5 Combine the Granulated Sugar (2 Tbsp) and Ground Cinnamon (as needed) and sprinkle over the top of the batter in the 2 pans.
step 6
Bake for 50 minutes (5-10 longer if using gluten-free flour) or until knife inserted to the center comes out clean. Cool 10 minutes in the pan and then turn onto a wire rack to cool completely.
step 6 Bake for 50 minutes (5-10 longer if using gluten-free flour) or until knife inserted to the center comes out clean. Cool 10 minutes in the pan and then turn onto a wire rack to cool completely.
Tags
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Dairy-Free
Budget-Friendly
Brunch
Comfort Food
Healthy
Shellfish-Free
Dessert
Vegetarian
Summer
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