Best Blueberry Zucchini Bread Recipes

BLUEBERRY ZUCCHINI BREAD

Steps:

• 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.

BLUEBERRY, ZUCCHINI AND BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans.
• Bake 60 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.

CHOCOLATE BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.
• Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl. Fold in grated zucchini. Add 1 1/2 cup all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom; mix until batter is combined.
• Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; toss to combine.
• Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 45 minutes to 1 hour.

BARBIE'S BLUEBERRY ZUCCHINI BREAD WITH OATMEAL AND WALNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
• Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
• Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
• Divide batter among prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

LEMON BLUEBERRY ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350° and lightly grease 2 loaf pans. In a large bowl beat eggs, oil, vanilla, and sugar. (I did this by hand),
• 2. Fold in the zucchini.
• 3. Beat in the flour, salt, baking powder, baking soda, and cinnamon (did one cup at a time and then added the salt, baking powder, baking soda, and cinnamon to the last cup of flour).
• 4. Gently fold in the blueberries and zest.
• 5. Transfer the batter to your loaf pans.
• 6. Bake for about an hour and ten minutes.
• 7. The time may vary depending on your oven. Just check it and if a knife inserted in the center comes out clean it's done.
• 8. Cool in the pan for 25 minutes on a rack.
• 9. Then remove from pans and finish cooling on the rack.

BLUEBERRY ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350 deg. Lightly grease 2 loaf pans.
• 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
• 3. Fold in the zucchini.
• 4. In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
• 5. Beat in flour mixture.
• 6. Gently fold in the blueberries.
• 7. Pour mix into the greased loaf pans.
• 8. Bake 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
• 9. Cool 20 minutes in pans.
• 10. Then turn out onto wire racks to cool completely.

BREEZE BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
• Whisk together sugar, Almond Breeze, vegetable oil, and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
• Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
• 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.
• 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.

BLUEBERRY ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350^. Spray 2 loaf pans 4x8-inches with non-stick cooking spray. Set aside.( Cut a piece of waxed paper on the bottom then spray pan)
• 2. In a medium bowl sift together flour,salt, baking soda, baking powder, 2 teaspoons cinnamon, and nutmeg.Set aside. --- In another bowl, beat the eggs, vanilla, oil and zucchini, and 2 cups sugar.
• 3. Add the sifted ingredients alternately with the creamed mixture and beat well after each addition. Carefully fold in the blueberries( roll them in flour first so they don't sink to the bottom).
• 4. Pour equally into the prepared pans. Combine the remaining 1/4 cup sugar and 1 teaspoon cinnamon and sprinkle equally over each loaf. Bake 45-60 minutes until done. Test with toothpick to test if done. Cool in pan on rack for 15 minutes before removing from pan. Then remove and cool completely.

BLUEBERRY-PEACH ZUCCHINI BREAD RECIPE - (3.5/5)

Steps:

• Preheat oven to 350° F. Lightly grease one 9" x 5" loaf pan and one 8" x 4" loaf pan. 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, cinnamon and nutmeg. Gently fold in the blueberries and peaches. Transfer to the prepared pans. Bake 1 hour, 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.

BLUEBERRY ZUCCHINI BREAD

Steps:

• 1. Pre-heat oven to 350 degrees F. Lightly grease 2 loaf pans.
• 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
• 3. Fold in the zucchini.
• 4. Beat in the flour, salt, baking powder, baking soda, and cinnamon.
• 5. Gently fold in the blueberries.
• 6. Transfer to loaf pans.
• 7. Bake 1 hour and 15 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Begin checking at 1 hour.
• 8. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

LEMON BLUEBERRY ZUCCHINI BREAD

Steps:

• 1. Grease and flour 4 mini pans or two regular bread pans.
• 2. Combine the first 5 ingredients together until well mixed. In a different bowl, mix the dry ingredients together.
• 3. Now add the dry ingredients to the wet ingredients alternately with the buttermilk, ending with flour mixture.
• 4. Now stir in the zucchini and then the blueberries. Divide between pans and bake until tooth pick comes out clean from center of bread. Bigger pans longer time cooking and just the reverse. Bake till slightly browned.
• 5. Blueberries are an opt., you can use cranberries, raisins, nuts, dates. This recipe is also good for muffins.

ZUCCHINI BLUEBERRY ALMOND BREAD

Steps:

• To a large bowl, add the first six ingredients, through vanilla, and whisk to combine.
• Add 1 1/4 flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the zucchini and stir to combine; set aside. To a medium bowl, add the blueberries. Stir to coat Blueberries.
• Combined Dry ingredients to Wet ingredients.
• Preheat oven to 350 degrees.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
• Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread.

ZUCCHINI BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees Beat eggs lightly, then add and beat oil, tehina, vanilla and sugar together Fold in shredded zucchini Add flour, salt, baking powder, baking soda and cinnamon to mixture Fold in fresh blueberries Lightly grease 4 small tinfoil bread pans and fill with mixture Bake for 50 minutes Let cool before taking bread out of pans

ZUCCHINI BLUEBERRY BREAD - LIGHTER VERSION

Steps:

• Preheat oven to 350.
• Grease 2 large loaf pans, or use mini loaf pans or muffin tins.
• In a large bowl, beat eggs slightly.
• Add applesauce, vanilla, and sugar.
• Fold in zucchini.
• Beat in flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
• Gently fold in blueberries.
• Pour mixture into pans.
• Bake 50 minutes or until knife comes out clean.
• Cool 20 minutes and then transfer to wire racks to finish cooling.