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RECIPE
13 INGREDIENTS 6 STEPS 1hr 5min

Blueberry Zucchini Loaf

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.
Blueberry Zucchini Loaf Recipe | SideChef
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.
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/
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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/
1hr 5min
Total Time
$0.85
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1 cup
Vegetable Oil
1 tsp
1 tsp
Baking Powder
1/4 tsp
Baking Soda
1 Tbsp
Ground Cinnamon
3 cups
Regular or Gluten Free
2 cups
Shredded Zucchini
2 cups
or Frozen Blueberries

Topping

1/2 tsp
Ground Cinnamon
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
443
FAT
20.5 g
PROTEIN
5.0 g
CARBS
61.9 g

Cooking Instructions

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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 (1/2 Tbsp) and Granulated Sugar (2 cups) until very well combined. Add Salt (1 tsp) , Baking Powder (1 tsp) , Baking Soda (1/4 tsp) 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 5
Combine the Granulated Sugar (2 Tbsp) and Ground Cinnamon (1/2 tsp) 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.
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Nutrition Per Serving
Calories
443
% Daily Value*
Fat
20.5 g
26%
Saturated Fat
15.7 g
78%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
61.9 g
23%
Fiber
2.1 g
8%
Sugars
38.3 g
--
Protein
5.0 g
10%
Sodium
282.1 mg
12%
Vitamin D
0.2 µg
1%
Calcium
33.2 mg
3%
Iron
1.7 mg
9%
Potassium
109.5 mg
2%
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