Blueberry Zucchini Bread


Mini zucchini blueberry bread. This recipe makes four delicious little summertime loaves!

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
20 mins
Total Time:
1 hrs 25 mins
4 mini loaves


  • 2 ¼ cups white sugar

  • 1 cup vegetable oil

  • 3 large eggs, lightly beaten

  • 3 teaspoons vanilla extract

  • 2 cups shredded zucchini

  • 3 cups all-purpose flour

  • 1 tablespoon ground cinnamon

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 pint fresh blueberries


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.

  2. Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Gently fold in blueberries. Pour batter into the prepared pans.

  3. Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts (per serving)

461 Calories
20g Fat
67g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 461
% Daily Value *
Total Fat 20g 26%
Saturated Fat 3g 17%
Cholesterol 47mg 16%
Sodium 281mg 12%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 7%
Total Sugars 41g
Protein 5g
Vitamin C 6mg 31%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 131mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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