Zucchini Bread Recipes

Blueberry Vanilla Zucchini Bread


  • flour, unbleached 710 ml 3 cups
  • cane sugar 535 ml 2 1/4 cups
  • zucchini, shredded 475 ml 2 cups
  • blueberries 475 ml 1 pint
  • vegetable oil 235 ml 1 cup
  • eggs 150 ml 3 eggs
  • vanilla extract 15 ml 1 tbl
  • cinnamon, ground 15 ml 1 tbl
  • salt 5 ml 1 tsp
  • baking powder 5 ml 1 tsp
  • baking soda 1.25 ml 1/4 tsp


  1. Scrub the zucchini with an abrasive plastic pad reserved for vegetables, and rinse before grating.
  2. In a bowl sift together the flour, baking soda, baking powder, cinnamon, and salt with a wire whisk.
  3. In another bowl, beat the eggs until frothy. Mix in the oil, cane sugar, and vanilla extract until even.
  4. Combine the shredded zucchini and blueberries with the wet ingredient bowl and mix.
  5. Pour the wet ingredients into the bowl with the flour mixture. Mix until evenly combined.
  6. Grease and flour two 8 x 4 x 2 in loaf pans. Pour in the batter.
  7. Bake for 50-60 minutes at 350 degrees F (175 degrees C).
  8. Test by inserting a toothpick or knife into the center of the loaf. When withdrawn free of batter, the bread has finished cooking.
  9. Transfer to wire racks after 15 minutes. Cool for 20 minutes before serving.

Vanilla and blueberry zucchini bread with cinnamon.

Link to this page
Follow us socially Comment:
comments powered by Disqus