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Easy Blueberry Zucchini Bread

It's a classic zucchini quick bread with a twist. This loaf is bursting with the sweet taste of blueberries.
Course Breakfast
Cuisine American
Keyword Blueberry Zucchini Bread
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Author Ali Randall


  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup of canola oil
  • 1 3/4 cup flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup grated zucchini
  • 3/4 cup blueberries, fresh or frozen fresh or frozen


  • Preheat oven to 350°F. Grease and flour one 5 x 9 loaf pan or line with parchment paper.
  • Beat the eggs and sugar together. Add in the oil and continue to beat. Stir in the zucchini.
  • Mix together the flour, salt, baking soda and baking powder. Next add it to the wet mixture and stir well. Fold in the blueberries then pour the mixture into the loaf pan. Bake for an hour, or until a toothpick inserted into the center of the bread comes out clean.
  • Allow the bread to cool for 15 minutes before slicing.