Blueberry Zucchini Bread

Moist, delicious and YUMMY! I've made without altering and it is delicious but ofcourse I always take it to another level which is even YUMMIER! I used 3 cups of zucchini instead of 2, 2 cups white sugar and 1/4 cup brown sugar instead of all white sugar and added a sprinkle of nutmeg. I also make a crumb topping( 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking. Now- that is one heck of a good loaf of blueberry zucchini bread! Will not leave my recipe box!

Wonderful recipe and an ingenous way to use up the mountains of zucchini that come out of summer gardens! Increased the zucchini to 2.5 cups and ensured that I squeezed the water out of the zucchini by lightly salting it and letting it "weep" for 20 minutes or so. I changed the flour ingredient to: 1/2 white flour and 1/2 whole wheat flour and used 1/2 cup of applesauce and 1/2 cup oil vs 1 cup of oil for a healthier recipe. On a side note; to prevent your blueberries from sinking to the bottom of the pan, coat them in flour before adding. This will help them bind to the batter. Enjoy!

I made this twice. The first time it was terrible! I made a half recipe for a standard loaf but there wasn’t enough batter to fill the pan adequately, so I had to sub with a smaller pan that just didn’t seem right to me. As it baked it rose unevenly, with a square, level top, not the nicely rounded top it should have. After repeatedly checking it for doneness I finally gave up – I didn’t want to mess with it anymore. As I turned it out of the pan directly into the garbage can rather than onto a cooling rack, it somehow finally dawned on me that I forgot to include the zucchini in this Blueberry ZUCCHINI Bread! So I tried it again. It was just the right amount of batter for an 8x4” loaf pan. As it baked it was fragrant and developed a nicely risen, rounded top. It was moist, with a compact yet tender crumb, chock full of blueberries and pretty specks of zucchini. It was full of flavor, delightfully sweet with a delicate hint of cinnamon. It was perfect. I am not. Don’t forget the zucchini.

We loved the bread. I used 1/2 c. oil and 1/2 c. applesauce. I also cut the sugar to 2 cups and cinnamon to 1/4 tsp. I've made large loaves, mini loaves and mini muffins. They've all turned out great. This recipe freezes well too. Enjoy!

Just made these for the first time this morning, but followed some advice from previous reviews. Substituted half the oil with applesauce, used only 1 1/2 cups sugar and sprinkled a combination of 2T sugar and 2T brown sugar on top. Baked as muffins for 25 minutes. This recipe made about 21 muffins. Next time, I'll use a little less blueberries--maybe 1 1/2 cups. Great recipe! Will definitely make again!

This is only the second time I have left a 5 star review. I made this bread for a work event today. I have to say it is one of the best. The zucchini & blueberry combination is to die for. I normally don't review if I have made changes. I feel the recipe should be rated as printed. However this one I did reduce sugar to 1-1/2 cup (personal preference), baked in a bundt pan (took 1 hour @ 350*) and when cool dusted with powdered sugar. Nothing too major. I will definitely be making again. The great thing about this recipe (besides it is just great) is you can make as a loaf, muffins, 9 X 13 or bundt pan style. Don't hesitate to try this one. You will be glad you did. Thanks for posting.

Everyone loved muffins - cut sugar to 1 3/4 and subbed splenda. Subbed 1/2 applesauce for oil. Subbed 1/2 whole wheat for flour

This bread came out so good. My 2 year old "helped" make it and when he figured out that we were eating what we made he couldn't get enough of it -- and also it was really good. I used 2 cups white flour and 1 cup stone ground wheat flour. And I used about half a bag of frozen blueberries instead of fresh. We loved it, and with 4 mini loaves we gave 2 away and still had alot.

Very good recipe. Like others have said, this is a great way to get the family to eat fruit and veggies w/o even knowing it. I modified it slightly to make it more healthy. I substituted half of the oil for applesauce, reduced the sugar to 1 3/4 cups, and substituted 1 c. whole wheat flour for the white. They were excellent!!!

Loved this recipe! This recipe made 4 mini loaves and 1 regular size loaf for me. The only thing I did different was add 1 cup white sugar and 1 cup brown sugar and it turned out GREAT! It was sweet, moist and delicious... and everyone ate it up! UPDATE: I added a struessel topping before baking and it made it even more delicious! (1/2 cup flour, 1/2 oat meal, 1/2 cup chopped walnuts or pecans, 2 tsp. cinnamon, 1/2 cup brown sugar, 6 tbsp. butter. Mix all together and sprinkle on top of bread batter before baking).

I have made this several times and followed some tips from other chefs, and added my own twists. Here is my favorite version: Use half white and half whole wheat flour; use ALL unsweetened applesauce instead of the oil; use 3 c zucchini instead of 2 c. Cut sugar down to 1 3/4 cups and use half white and half brown sugar; add 1 cup of unsweetened shredded coconut to the dry ingredients; and substitute 1 tsp of the vanilla for 1 tsp of coconut extract. Since I prefer muffins to loaves, I also used 5 tsp of baking powder to give it extra rise (you need more baking powder than the original recipe calls for when you use whole wheat flour).

Total calorie count on 12 servings is 5500, so 1 slice would be 460 cal. If you substitute 1/2 oil for 1/2 apple sauce, 1 cup of sugar for splenda, 1.5 cup of flour for 1.5 cup of whole wheat, total calorie count comes to 3500.

100% kid (and mom) approved! These were fantastic, and the recipe holds up incredibly well to some easy healthy changes. I used 3/4 cup natural applesauce and 1/4 cup canola oil; used only 1 1/2 cups sugar (which I will further reduce next time to probably only 1 cup); and used 1 cup all-purpose flour, 1 cup whole wheat flour, and 1 cup oat flour (made by grinding oats in my food processor). I used 2 cups frozen blueberries and didn't waste time rinsing them - some of the muffins were blue in color but that was kind of fun for the kids and still yummy. Everything else was as specified. The recipe doubles incredibly well. I filled muffin tins to the very top and got 30 muffins from this (when I doubled the recipe).

Delicious and easy recipe! I followed recipe exactly and I ended up with 5 mini loaves. In case you are wondering how much is one pint of blueberries it's 2.5 cups. Also, I used one large zucchini and that was exactly 2 cups of shredded zucchini.

This recipe is not very forgiving. I used a smallish zucchini (which I also drained of a lot of its liquid). It yielded a little more than the 2 cups indicated in the recipe. The batter ended up being the proverbial 10 lbs. of stuff in a 5 lb. bag. It rose like the dickins in the oven and overflowed the pan. So... the 4 mini pans don't begin to cover the room needed for this batter. Try using at least 5 if not 6 mini pans. Also, the recipe indicates a "light" greasing of the pans is needed. I greased them well and yet two of the loaves stuck to the bottom of the pans. I only used 2 C sugar instead of the 2 1/4 C required by the recipe, and it still was overly sweet. Also, even when it's cut the next day, it doesn't cut well; it easily crumbles.

OK, this rocked, although I made a lot of adjustments. I made it more healthy, and it still was raved about. I halved the oil, and added applesauce. I used half whole wheat flour. I cut the sugar to 2 cups, and then used 1 cup of Brown sugar instead. I also added 1/4 cup of ground flax seed for the omega fatty acids. Also, my blueberries were a very ROUNDED 2 cups. This was so moist and delish. The kids inhaled it! Yummy delish!

I made this as muffins and baked for 18 min at 375. These were awesome and I will make them again.

Wow, these were so adorable and delicious. I added the crumb topping suggested by cookiequeen and that takes this fantastic recipe to irresistible and amazing. For Christmas gifts I made these and two other different types of bread from this site and this recipe was hands down the winner. I used frozen blueberries with flour dusted on them so they wouldn't fall to the bottom, half apple sauce and half oil, 3 cups shredded zucchini, 2 cups white sugar and 1/4 cup brown sugar, and a dash of nutmeg. I baked these in mini-loaf pans (8 mini-loaves per pan) and I yielded 16 mini-loaves (2 pans). Baked them for 20 minutes. I've already been asked to make these again.

I wish I could give this recipe 10 stars! I followed it exactly for the first batch, and it was AMAZING! I wanted to make another batch for my hubby to take to work tomorrow, but my store was out of blueberries! (I know! Crazy!) So I bought a frozen bag of mixed berries (raspberries, blueberries, strawberries & blackberries) YUM! I could eat the entire loaf by myself! So glad I found this recipe!

AWESOME recipe!! Of course, I made a few changes because I can't stand to follow a recipe without changing it to be my own! :) I used spelt flour instead of AP flour to bump the nutrition and fiber. I used 3 cups of zucchini instead of 2 cups. I cut the sugar to 2 cups, but will cut it even more next time. Lastly, instead of 1 cup oil, I used 1/2 cup of olive oil and 1/2 cup of greek yogurt. This bread was SO yummy! I will definitely be making this again! Thanks for the recipe!

Really good. I think this recipe calls for a little too much sugar though - I had super sweet fresh blueberries and didn't need so much sugar. I didn't have mini loaf pans so did one large loaf and then the rest went into muffins. If doing muffins you only need about 20-25 mins in the oven.

I made these and took them to the office and they were a big hit. I followed most of the suggestions listed (cut down on the sugar, used wheat flour, cut down on the oil, used applesauce, etc.), made them into muffins and it was great. Next time I may cut down a bit more on the sugar. I also noticed after shredding the zucchini that it was a bit runny so I squeezed the zucchini before adding it to the mix. Almost everyone who ate it them didn't even know there was zucchini in the muffin which was the best part! I will definitely make these again (maybe this weekend!). thanks for the great recipe and thanks to everyone else for such great suggestions.

Awesome! On a whim I decided to try this simply because I had 2 large zucchinis and a ton of fresh blueberries to use up. I ended up with 2 1/2 cups of shredded zucchinis and a little more than one pint of fresh blueberries. Other than that, I followed everything else called for in the recipe. The ingredients is easy to put together and batter mixes up well. I filled two mini-loaf pans plus a little leftover for a total of 21 mini-loaves. They baked up beautifully all in 50 minutes. I could smell the scent of fresh blueberries baking up in the oven and the essence of cinnamon...oh my! I can see the blueberries bubbling up as they bake. This turned out to be a pleasant surprise for me. A nice combination of blueberries and zucchini this truly is! The zucchini bakes right into the loaves and works perfectly with the blueberries. The bread is soo moist and tender. The berries itself is juicy with its sweet berries bursting in each mouthful! This is the cutest mini-loaf ever with all the purple/blue bluberries oozing all over the bread. And with the green little specks of zucchinis right along with the berries, it makes this so pretty! The lovely hint of cinnamon is also there. With the exception of the extra bluberries I added, this recipe is good as is! I would not change this at all. It is very moist, tender, flavorful and delicious!

I baked these for 20 minutes in muffin tins - made 24 big muffins (filled the batter the whole way to the top.) I also used about 3 cups of unpeeled shredded zucchini, that I mostly squeezed dry. Topped half with a mix of flour/sugar/butter/cinnamon and left the others plain. I like the topping ones better, but these are all still great muffins. Very moist and very good. Thanks for the great recipe!

I used frozen blueberries, half whole wheat and half white flour, decreased the sugar to 1.5C, and used 1/2 C olive oil and 1/2 C applesauce. It turned out great. I did a dozen muffins and one large loaf of bread. This receipe takes longer to bake than expected because of how dense and wet the batter is, but it is worth the wait. My husband was wary of the veggies, but chowed on the muffins anyway. A great and easy recipe. I will make again.

When I first made this zucchini bread, I thought it was good, not fabulous. After it sat a couple of days in the refrigerator, though, it has turned into fabulous!! Very good! I didn't change anything.

Love it, love it, love it! My daughter and I made this this together and it was so simple. It was moist and delicious. If I could give it more than five stars I would! I will make this again. The only change we made was instead of 1 cup oil, we used 1/4 cup oil and 3/4 cup applesauce.

I made this in 2 regular loaf pans and it turned out very delicious and moist. I made it again but used the 4 mini pans as the recipe states. I gave as Christmas presents and had many compliments. Thank you for sharing a delicious bread.

Made this, but in a bundt pan. Turned out great. Didn't change a thing. Added frozen blueberries, but forgot to dust them in flour so they were all at the top of the cake (when I turned it out of the bundt pan). I have more zucchini so I'll make another and freeze it. Yum. Thanks for this recipe!

Admittedly, I was skeptical about adding blueberries to zucchini bread, but it turned out really well. I increased the shredded zucchini to 3 cups so that I could reduce the oil to 2/3 cup. I also reduced the vanilla and cinnamon to 2 teaspoons each. I used frozen blueberries. The bread was moist and delicious and I will make this again.

Oh yummy, but so bad for my thighs. I love it, but I will try it with half applesauce next time as some of you reviewers have suggested. I used frozen blueberries and they worked perfectly. An absolutely delicious treat! Update: I have made this recipe several times since the first time. I now use about 6 ounces of applesauce and about 3 ounces of oil. I reduced the sugar down to 2 cups. It is still just as moist, sweet and delicious as the original recipe.

This recipe was so good! I had zucchini and blueberries that I needed to use, and this was perfect. My family ate it up. Then I made this recipe with chocolate chips instead of berries, and butterscotch chips as well. The bread turned out so yummy! Thank you!

OMG!!!! I'd give this 10 stars if I could, this bread is DELICIOUS!!!!! Definitely a family favorite. Perfect for dessert, breakfast, a snack; and love that it's actually pretty healthy for you. I did not change a thing.

I used the suggestions to make it healthier. 1/2 wheat flour, 1/2 cup apple sauce (I made mine homemade). I subtracted 1/2 cup sugar and oil. I also used 2 regular loaf pans and cooked for about 70 minutes. It was GREAT!

This is an excellent recipe. I did alter it a bit hoever, only added 1.5 c of sugar, 1 1/2 c of white flour and 1 1/2 c of whole wheat flour. I also added the zest of a lemon. I think next time I will reduce the sugar to a cup and split the oil to half oil and half applesauce. Will also probably add some walnuts.

This bread is so good! No one would ever guess it has zucchini in it! I followed the recipe as directed EXCEPT I added 2 teaspoons of pure lemon extract and left out the cinnamon. Everyone raved about it. Thanks for a great recipe! I will be making this again!

Very yummy bread! I have lots of zucchini to use up (who doesn't right now!!!!) and this looked a bit different than your traditional recipe, so I wanted to give it a try. Boy, it didn't disappoint! The bread is so moist, sweet, and yummy. There is the perfect amount of blueberries, and the cinnamon adds a delicious touch. I did make a couple of changes...I used only one tsp. of vanilla, and I cut down the sugar to 2 cups. The bread was still very sweet, so it could probably be cut back even more. I would also use applesauce instead of some of the oil next time...one cup is a lot! Thanks for sharing this recipe...it's really yummy!

This was moist and delicious no matter what you add or change in this recipe. I made 2 large loaves and substituted egg beaters to watch my husbands cholesterol, substituted 1 cup Splenda for the sugar and as as another reader did used 1/2 cup applesauce for some of the oil and 1 cup of whole wheat flour. To add extra fiber I added 1/4 cup of Fiber One, 2 Tbsp. Wheat Bran, 1/4 cup Raisin Bran & 1/2 cup chopped nuts. I sprinkled the top of each loaf with Raw Sugar so it had a crisp top and very moist inside - My husband loved it and ate 1/2 a loaf in one sitting :-)

Have to say with the ratings here, I ended up being disappointed with how the taste came out. I used fresh picked blueberries and our own zucchini, took the advice of others and did half applesauce, half oil and a few others. Taste is okay but a bit too bland for me. Comparing this to my own regular zucchini bread recipe - which gets rave reviews from family and friends - this did not measure up. It's okay but not great.

Great recipe Just a few changes for me.. I always substitute half applesauce for oil, added a 1/4 cup chopped walnuts, and reduced the sugar to 1 3/4 cups because I used super sweet fresh picked blueberries. I made two 8 inch loaves baking at 350 degrees for 40 minutes and they turned out perfect! Thanks for this great creation!

Yummy in the tummy! After reading several pages of reviews I modified to my taste as follows and it turned out awesome!! I used half whole wheat flour and half all purpose. Used half cup applesauce for half the veg oil. Used twice the cinnamon along with 1/2 tsp. clove. AND.... whoever suggested the streudel topping, I WANT TO KISS YOU!! It really rocks this recipe!! Mine had to cook 1 hour plus 20 minutes extra, keep your eye on it, every oven is different. Really, 4 and a half stars.

delicious. used half oil half applesauce and added a crumb topping. everyone was raving about how moist it is. absolutely a keeper.

I used this recipe and made muffins. I added about 2 tablespoons of molasses and a dash or so of nutmeg also. I made a crumb topping with granola, softened butter and white and brown sugar, and cinnamon. They were so yummy!

so great I modified it of course... applesauce instead of all the oil and ww flour and I added 3/4 cup grated carrot as well.. and a 1/4 tsp. nutmeg. and someone put together a strudel topping that I added as well.. Kids LOVE IT! me too!

I left the ingredients alone but made them as muffins and baked them for 23 minutes. They came out great.

yummy,love it ty, try this to, if you want something besides blueberries , try a jar of cherries cut them in halves and put about 1/2 cup chocolate chips , oh that was so good to

I made these into muffins to freeze for my quick breakfasts on the run. I reduced the sugar to 2 cups & it was perfectly sweet for me. I did half oil, half apple sauce as well as half whole wheat flour and half AP flour. Very good & moist!

At 461 cal per slice, no wonder it's good ;) A bit too rich for my body so: I also subbed whole wheat flour for 1 cup of the flour, 1/2 cup applesauce for 1/2 of the oil, and I only used 1 1/4 cups of sugar. I added 1 tsp almond flavoring and about a cup of berries (strawberries and raspberries aside from the fresh blueberries and about a half cup of juice that was with them. Baked in 2 regular loaf pans at exactly the same time. Delish, moist, flavorful. A keeper! The only mistake I mad was that I let a couple of seeds from the rather large zuchini get in and next time I won't do that. (Crunch)

I used half the oil, replacing the rest with applesauce, and i ended up making one regular sized loaf and a dozen muffins. the recipe is very sweet, made sweeter i assume by my applesauce addition, but its very good! I would make it again.

This is the best zuccini bread I've ever tasted. The recipe needs no alteration-perfect as it is.

We LOVED this bread, the kids went back for more!!! We did bake it in a 9X13 pan, and it took about 45-50 minutes to bake. It was very moist and extra yummy!

This is my new favorite Zucchine recipe!! Perfect for morning, office and after dinner.

This Blueberry Zucchini bread is simply excellent. I have made it several times now and everybody in my very picky family loves it. It has the perfect balance of sweetness and little tartness because of the blueberries, it is super rich in moisture and texture and bakes beautifully. Definitively a keeper. Won't leave my recipe box! Thank you Laujra!

fabulous. I throw in a mashed banana and decrease the oil to 1/2 c. I use frozen blueberries all the time and it turns out wonderful! Just as good with frozen raspberries. I have tried it with loaf pans, jumbo muffins and mini muffins, but the loaf is still the best way.

Made this with exact measurements using frozen blueberries and frozen zucchini both thawed and drained. Took about 63 minutes to bake and tastes delicious! Saving this recipe for sure!

Super yummy....but I would note that you need to cook it in a loaf pan for about 1 hour and 20 min. I would suggest doing it in a square pan or doing muffins they take a lot less time to cook.

I don't consider myself a good cook, but I tried this recipe because we have so much zucchini from the garden. It turned out GREAT! My husband loves it, my kids love it. I'll definitely file this one in the recipe collection for future use. I used muffin tins, and baked for about 20-25 minutes, and they turned out perfect!

This was so good! I made a few small changes/additions. I used 1/2 cup oil & 1/2 cup applesauce, used frozen blueberries instead of fresh because its all I had and I added a crumb topping before baking. I may add a little more shredded zucchini next time as I could hardly tell there was any in the bread. It was delicious and I plan on making it with all my extra zucchini from the garden.

I was thrilled to find a recipe with zucchini and blueberries so I tried it with great success!

I received zuc and blueberries from the neighbor's gardens. I made them this treat as a thank you. They got rave reviews. I used only a cup and a half of sugar too!

I made exactly as recipe stated and it turned out very well and was so good! I didn't have mini loaf pans, so I used two regular loaf pans. I'm docking it one star because I believe the recipe uses way too much sugar and would be just as good by taking it down to just 1 1/2 cups or so. I also think the amount of cinnamon called for was too much. While I do love cinnamon, when I bit into the bread it was the first thing I smelled and tasted and it was rather dominating. I think half the amount should work fine. Plus, I think I may add in more zucchini next time. Left as-is the recipe should be renamed Cinnamon Blueberry Bread because those are the only two flavors that come through.

Great recipe. I always try to change recipes to cut out as many simple carbs as I can. I have a really picky kid, and it's one way I feel I can sneak in healthier choices. Sometimes it works well, and sometimes it is a flop! With this recipe, it worked really well. I used 1 cup applesauce (no oil)l, 1 1/4 cup brown sugar (no white sugar) and 2 1/2 cups whole wheat flour (no white flour). I find the all natural applesauce has enough sweetness that you can cut way back on the sugar. I also cut out the cinnamon as we don't like cinnamon. My super picky daughter loves it! Thanks for sharing!

I followed another reviewer and made a crumb topping for this out of oatmeal, softened butter, and sugar. I also used whole wheat flower for 2 of the cups of flour. Even without the topping it would be delicious.

WOW, MY FRIENDS AND FAMILY WENT CRAZY OVER THIS BREAD. MADE IT JUST THE WAY IT SAID TOO AND IT WAS AWESOME. SO MANY MANY PEOPLE HAD TO HAVE THIS RECIPE. I WILL BE MAKING SO MUCH MORE AND FREEZE IT FOR LATER, IF MY FAMILY DOES NOT GET TO IT FIRST. ENJOY

I was looking for recipes to use my overabundance of Zucchini when I came across this. It just so happened that my in-laws had sent me home with blueberries that we could ever eat too, so I tried this bread. It was actually very good. I cut down on the sugar a bit and substituted some ground flax meal for oil, but it turned out quite tasty.

I just made this today and it turned out really moist & delicious. I wanted to add the crumble topping some reviewers mention, but didn't have the brown sugar on hand. I'm a huge fan of the crumbles, but after making it plain, I don't think it needed it after all. I used frozen blueberries and they worked perfectly. I didn't thaw them or anything, but just stirred them in frozen. I didn't have mini loaf pans either, so I used 2 separate pans. One 9 x 11 glass pan, and a 4 x 9 glass loaf pan. This configuration required a cooking time of 1 hr 10 minutes. My husband doesn't like blueberries, but I love them. I'll eat the little loaf and take the big pan to work tomorrow. I can't wait to be everyone's favorite! ;)

These are very good. I followed other reviewer suggestions and used half applesauce in place of part of the oil and cut the sugar (to 3/4 cup for a half recipe) to make a not-too-sweet, healthy breakfast muffin. I would like to try these again with more sugar as written when I need a sweeter treat. I also had 50 percent extra zucchini, so I just went ahead and used it all, and it worked out great. A half recipe yielded a dozen muffins with nice, round tops. Loved the blueberry, zucchini, vanilla, cinnamon combination...great tasting and healthy too.

I had my 11 year old daughter help me with this..(kid friendly recipe) She thought it the ingredients were completely gross, and when she tasted it, she said they were surprisingly good. By that evening, she was eating them and proclaiming they were the best! Even the 7 year old picky boy kept going back for more. Instead of using mini loaf pans, I used mini muffin tins. These were such a hit that I am shredding and freezing zucchini in 2 1/3 cup measurements and blueberries in 2 cup measurements for this recipe to have this winter. Thank for a winner recipe!

Exceptional recipe! I did two loaves as someone previously suggested for 1 hr 20 minutes, and it turned out great! No need to modify this recipe.

Very good!

soooo good! we made muffins. added 3 tsp (instead of 1 tsp) baking powder to make more "cakey" as suggested my another commenter. subbed 1 cup unsweetened applesauce in place of some of the oil. used slightly less sugar. fresh blueberries in it are to die for. perfect!!

Excellent! To make the recipe more low fat, I used 3/4 cup applesauce and 1/4 cup olive oil. Used 1/2 white flour and 1/2 wheat flour. I also only used 1/2 cup brown sugar and 1/2 cup white sugar. Used a crumble topping on top with 3/4 cup sugar, 1/4 cup flour, 1 T. cinnamon and 1/4 cup margarine. Cooked in 2 loaf pans for 1 hour and 15 minutes. If using frozen blueberries, I used 2 cups and let them thaw while putting the rest of the ingredients together. Will definitely make again and again!

OMG OMG OMG!!!!! There is a reason this is a 5 star recipe!!!!!! I used half oil and half applesauce only because I ran out of oil and was determined to make these at that very moment. Will be making double batches from now on and will be making these OFTEN!

I made this exactly as written...except I did a few modifications to make this healthier. First I substituted 1/2 cup applesauce for half of the oil, reduced the sugar to just 2cups and used half wheat flour in place of half white flour. I kept everything else exactly the same. These were so yummy. I made a quick little crumb topping using oats, sugar, brown sugar, cinnamon and enough Country Crock Light to make it wet. These are a big hit in my house and a wonderful way to use up extra zucchini from the garden. Will use this recipe for years to come!

Wonderful! I did change the recipe to healthify it up :) I cut the sugar in half and used 2 overripe bananas smashed. I also cut the oil in half and used a 1/2 cup of applesauce in its place. I then followed the direction of other people who reviewed it and used half all purpose flour and 1/2 whole wheat flour. I used two standard sized loaf pans and cooked for about an hour and ten minutes and they came out perfectly!

Thanks for sharing this great recipe. We really loved the bread and are sharing it with friends and family, too! I took advice from other reviewers and replaced half the oil with applesauce. Otherwise, followed recipe precisely (including the baking time, which is spot-on!), to great effect. Next time, I might try adding a little sugar to the loaf pans and the batter-tops for a more interesting crust. Definitely a keeper!

These are wonderful! I used the crumb topping suggested in one of the other reviews. I also decreased the sugar to 2C and added 1/4C brown sugar. I used a mini-loaf stone that had 4 mini-loaves and I had plenty of batter left over (I could have easily made 5 loaves) so I used the rest for muffins. Both were excellent but it was hard to tell when the muffins were done because of the crumb topping. I will definitely make these again! Everyone at work loved them!

This was GREAT. And ridiculously foolproof. I halved the sugar, and found it plenty sweet; used 2 cups whole wheat flour, 1 cup white, substituted most of the oil for apple sauce, and a bit of yogurt that I was trying to get rid of, had lots of zucchini so used all that up, and used 2 cups of frozen blueberries. I baked 2 regular sized loaves for 57 minutes. Even with all these changes, it was incredible. I-N-C-R-E-D-I-B-L-E!!!!

Very good. I followed another reviewers advice and omitted the cinnamon and added 2 tsp. pure lemon extract and it was fantastic. I would cut the sugar down to 2 c. next time as I found it a bit sweet for me. I used a regular loaf pan and it worked fine. Will definitely make again.

Wow...this bread is delicious! I peeled the zucchini before I shredded it...just so there wouldnt be any green flecks in it. To make it healthier I used 1/2 cup of oil and 1/2 applesauce. Also, I only used 1 1/2 cup of sugar..and a teaspoon of cinnamon. The blueberries were sweet enough. It came out perfect! My 5 year old loved it and asked for seconds.

Very flavorful and moist - the blueberries add a nice touch to what so often is a ho-hum summer staple! I made in two loaf pans and cut the sugar back to 1 and a half cups. I'll be making this again.

Easy. Delicious. Didn't change a thing except made two larger loafs rather than 4 mini ones.

Yummy. Took another reviewer's suggestion & added a crumb topping which made it even more delicious!

This sounded a little funky, but I had an abundance of both zucchini and blueberries. What a joy! These were moist and wonderful - I wouldn't change a thing!

This bread is wonderful.....it is so moist..I just love the blueberries in this ...I also made a glaze for on top....Would make again..Thanks for the recipe

This really good, as is, no changes to the recipe.

This bread is AMAZING as is...the second time I made it I reduced the sugar by over half, replaced most of the oil with applesauce, and half of the flour I replaced with whole wheat. I skipped the topping to save even more calories. It was absolutely fabulous this way! I also didn't bake it as long as the recipe stated...

EXCELLENT! Didn't make any changes (except for using frozen blueberries b/c it's hard to come by fresh organic blueberries in February in CO) and it came out great. May try substituting some applesauce for some of the veggie oil next time to cut back on the fat - but I've tried it before in other recipes with less than tasty results, so we'll have to see. :)

Easy to make with my kids. The blueberries make it a great way to hide the veggies so kids love it. I made 12 muffins and 1 loaf pan of great tasting bread. I also use half cup olive oil and 1/2c cup 0% Fage greek yogurt for lower fat version.

YUM YUM YUM!!!

This was delicious. I used 1/3 oat flour. I would use only 2 cups of sugar next time (and try less the time after that). I use 2 loaf pans.

We loved this. Used 1/2 C oil, 1/2 C applesauce, 2C white sugar, 1/4 C brown sugar as well as 1C whole wheat flour and 2C all-purpose per previous reviews.

This recipe has received top ratings from everyone to whom I've given some: family members, friends, neighbors. The bread is really moist and the blueberry flavor isn't overpowered by any other tastes. The recipe also responds well to substitutions, like whole wheat flour for white and applesauce for part of the oil. I've also cut the sugar back to a cup and a half without anyone even noticing, including my picky 3-yr-old! Thanks for sharing - now I have something new to do with the zucchini my garden seems to be producing on an hourly basis!

Wow, what a treat! Absolutely delicious!!! A perfect summer loaf! The kids ate it all up and didn't even know it had 2 cups of zucchini in it! Can't wait to make it again and I can't wait to pass on this wonderful recipe ! I wouldn't change a THING!! Deserves all 5 stars and then some! Make it and ENJOY! Laujra, thank you for sharing!

I substituted the Veg Oil with 1/4 cup of coconut oil and 3/4 cup applesauce. It made 1 regular bread loaf pan size and 2 mini loaves. Excellent taste- we will be making again!

I made this in one big pan to yield 16 good-sized pieces (cut like a cake). I replaced half of some ingredients to reduce it from 8 pts (Weight Watchers speak) to 5 pts per serving. 1/2 oil replaced with applesauce. 1/2 white flour replaced with wheat flour. 1/2 sugar replaced with Splenda. Turned out fine. Not as sweet, I'm sure, but good.

I don't know if anyone else has done this, but I substituted freshly picked YELLOW CROOKNECK SQUASH for the Zucchini. You'd NEVER know it! This was delicious!

I have made several different variations in Zucchini bread and this was the best I have ever come across. Everyone who tried it at my house was amazed at the flavor and how moist it was. I did not change 1 iota of the recipe and after making it, I don't feel the need to change anything.

Moist and delicious!! My husband and kids loved this bread. They are not fans of zucchini and said they wouldn't have even known that there was zucchini in the bread if I didn't tell them. As cookiequeen suggested, I changed up the sugar and used 2 cups white and 1/4 cup brown and added about 1/4 tsp nutmeg. I also added a crumb topping before baking (2/3 c. flour, 1/2 c. brown sugar, 1/2 c. white sugar, 1 tsp. cinnamon, 1/2 c. quick oats mixed together and cut in 1 stick butter). I made 2 regular sized loaves and cooked for 65 minutes. Even though I used cooking spray, the loaves stuck a little to the bottom of the pans. Next time I will line the bottom with parchment paper.