Zucchini Blueberry Bread Recipe

Two weeks ago I harvested the last of our zucchini from our backyard garden. I have 6 of them to use up, so I got busy baking. One of the recipes that I made was my Mom’s Zucchini Blueberry Bread. This sweet bread is moist and flavorful. It’s NOT dense like other sweet breads that I’ve tried. As an added bonus, once it has fully cooled, you can freeze them for later use.

Zucchini Blueberry Bread Recipe

2?1/4 cups granulated sugar
1 cup vegetable oil
3 medium eggs, lightly beaten
2 tsps. vanilla extract
2 cups finely shredded zucchini
3 cups all-purpose flour
2 tsp. ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries
Non-stick baking spray

Preheat oven to 350 degrees F. Spray 4 mini loaf pans or 2 regular loaf pans with non-stick baking spray. Set aside.

In a large mixing bowl beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until creamy. Don’t over-beat! Fold in the finely shredded zucchini.

In another large mixing bowl sift together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda. Stir the wet ingredients into the dry ingredients until everything is combined. Fold in the fresh blueberries until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pans. Place in a 350 degrees F. prehated oven and baking for 35-45 minutes (mini loaves) or for 55-60 minutes for full-size loaves. Remove from oven and let cool on a wire rack.

I recommend checking on them 2/3 of the way through the baking process. Sometimes mine get done a littler sooner and at other times they need a few additional minutes. They’re done when the center springs back and the tops are a light golden brown.

Freezing: Let the loaves completely cool. Wrap each loaf in 2-3 layers of freezer wrap and then place into freezer bags. Purge out the air, zip close. Label and freeze. They will keep for 3-6 months in the freezer. Thaw overnight in the refrigerator or for 1-3 hours on the countertop. They’re delicious when warmed up in the microwave for a few seconds.

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