Blueberry Zucchini Bread

The zucchini keeps on coming, so on my day off last week, I was a bread-baking fiend! For the past few days the fruits of my labor have been shared with friends, co-workers, and even some folks from DreamWorks Entertainment (my real-life paying gig is in children’s book publishing, so Shrek, Mickey, Strawberry Shortcake and Pooh are always a part of a typical day).

Hands down, this recipe for Blueberry Zucchini Bread has been the favorite. It’s been so popular that my zucchini supplier has informed me that he will add blueberries to my weekly delivery so I can bring this bread to the office on a daily basis. Yeah, not sure that is gonna happen….

So if there are any of you out there that are bursting at the seams with zucchini like I am, make a few dozen loaves of these to share with your boss, your neighbors, friends, family, the mailman….. I guarantee it will score you some brownie points!

Blueberry Zucchini Bread

Makes 12 servings. From


3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries


Preheat oven to 350 degrees F. 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.

Note: As you can see by the photo above, I made both muffins and mini-loaves, but will say that the muffins fell apart really easily, so in the future, I'll stick with loaves.