Zucchini Blueberry Bread

The Hubster brought home some of the most massive zucchini I have ever seen. A neighbor of the family grows a small garden and usually bestows some of the jewels upon our family.

And every summer we struggle to find ways to use up the bounty. And since we haven’t been getting the delicious red and green bell peppers (stupid nightshade intolerance), we have been getting straight zuc’s.

The other challenge is that I despise don’t love zucchini. So I have to find ways to hide the taste. Zucchini bread has always worked well, but it gets old after the 5th loaf.

So, I tasked The Hubster with finding a new recipe for zucchini bread and whatever else he could find. And to my surprise, he found one that paired the zucchini with the lovely blueberry. Odd and yet, totally amazing.

While we were waiting for our tempeh to marinade and sweet potatoes to cook, The Hubster made two loaves of this divine bread. And they turned out amazingly well.

We used this recipe as the basis for our fun.

Yields 2

Zucchini Blueberry Bread

Zucchini and Blueberry Bread

10 minPrep Time

60 minCook Time

1 hr, 10 Total Time

Save Recipe

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup safflower oil
  • 3 tsp vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups whole wheat flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pint fresh blueberries

Directions

  1. Preheat oven to 350°F
  2. Lightly grease 2 loaf pans.
  3. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
  4. Fold in the zucchini.
  5. Beat in the flour, salt, baking powder, and baking soda.
  6. Gently fold in the blueberries.
  7. Transfer to the prepared loaf pans.
  8. Bake 60 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
  9. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Allergen Information

Nightshade free, dairy free, and soy free.

http://emilylevenson.com/recipe-zucchini-blueberry-bread/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    Sounds delicious. Going to try this at the weekend now I have courgettes (as we call them here) growing in abundance on the allotment

  2. Reply

    I had the same dilemma this summer, but since we don’t eat flour or sugar, a loaf would have been out of the question. I developed a soup recipe instead and it was awesome. Your loaves look great!

  3. Reply

    What a clever pairing! I’ve never thought of putting zucchini and blueberries together. I pretty much love zucchini prepared in any way. I’ve been experimenting with baking, using substitutes for the oil/fat and eggs, and so far I’ve been happy with the results, so blueberry/zucchini loaf is next on the agenda! 😀

    –Susan

  4. Reply

    I made this yesterday. Got two loaves out of it – one was eaten at home last night, the other at work today. Delicious. Only variation is I used white flour as wholemeal to too fibrous for me.

    For some reason mine needed about 90 minutes in the oven. Maybe my oven is broken.

    1. Reply

      i don’t think there was anything wrong with your oven. the original recipe called for 4 mini-loaf pans and to cook for a shorter time frame. unfortunately, we forgot to set our timer, so i’m not 100% sure how long it took. but it was definitely longer than the recipe suggested.

      you could also do 1 cup whole wheat flour to 1.25 cup white flour to break it up a little bit.

  5. Reply

    My mother just asked me for a new zucchini recipe! ill have to give her this one. We also have a garden that produces massive zucchini’s! #rockstar

  6. Reply

    That sounds really good! Does zucchini bread taste like zucchini at all? I bet that part of the oil and sugar could be replaced with applesauce… sounds like a fun recipe to experiment with 🙂

  7. Reply

    Note that this recipe is filed under ‘cinnamon free’, but it contains 1 T cinnamon.

  8. Reply

    Awesome website!!! Love the photos and great information-thanks,Betty http://www.geothermalquestions.net

  9. Reply

    I’ve put pureed Zucchini in chicken noodle soup (disappears). Put it in any dark cake or quick bread either pureed or shredded – banana bread, chocolate cake, brownies, all that stuff. In hamburgers/meatballs when you mix up the mix – mixes well with beans and such for vegan burgers too. If you squeeze out as much extra water as you can, then it won’t add too much extra liquid to your recipes (important if you’re using it for burgers). I add it to my pancakes, especially the whole wheat pancakes. I’ve put it in chili, in pasta sauces (hides as puree in the tomato sauce well). Hope you’ve found a bunch of recipes since your post. Good luck with the bounty of zucchini!

  10. Reply

    So to keep asking, but loving so many recipes on here, I will be experimenting in coming weeks. Is there a substitute for flour? We are grain/wheat free please? I normally use tapioca, rice and potato flour in my baking but has never worked for breads/loads or whole cakes 🙁

  11. Reply

    This recipe was fabulous! Thank you so much for posting.

    1. Reply

      So glad you enjoyed it!

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