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Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts

Rated as 4.88 out of 5 Stars

"Best zucchini bread. Super moist and delicious."
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1 h 30 m servings 328
Original recipe yields 20 servings (2 standard loaves or 4 mini loaves)


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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
  2. Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
  3. 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.
  4. Divide batter among prepared loaf pans.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 328 calories; 18.2 38.7 3.9 28 193 Full nutrition

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Read all reviews 7
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Made exactly as written, turned out exactly as expected. This is a definite keeper. It took less than half an hour for a whole loaf to be consumed.

My wife's diet is very restricted due to allergies, we used coconut oil, chopped almonds and Ener-g egg replacer. This may be the richest baked item either of us has ever had. She swears it ta...

What a great recipe! Lot's of good and good for you ingredients. I would add about 1/2 t. extra baking soda next time i make them. I will be making them again- delicious, nice texture, beauti...

I used coconut oil as per the suggestions. It was so tasty! My companion stated that it's amazing how you can taste all the flavours indivially. I only made half the recipe because it's just ...

This is a nice variation on the traditional zucchini bread. I used fresh blueberries and coconut oil. It had a nice, moist texture.

07-21-16 ~ We enjoyed this moist, flavor packed bread. I followed the recipe, only my blueberries were frozen, and I didn't thaw them before using. I baked in 6 (6"x3.5") bread pans. I kept one ...

Delicious! I omitted the nuts and used frozen blueberries, which worked out great! Great combo of flavors...a definite keeper~YUM! Thanks for sharing. :)