by Sheryl

Prep time: 15 mins | Cook time: 1 hr

The perfect way to use up all those extra zucchinis at home. This incredible blueberry zucchini bread is freezer friendly and is bursting with flavour!

I love zucchini. I have simple recipes that make use of zucchini and they are a true keeper. And with fresh blueberries, this tasty bread is nothing less. I will never get sick of zucchinis, they are the most versatile. This recipe is almost like a no-brainer, the ingredients needed are fairly simple, the preparation is as easy as counting to ten, and the result is superb!

I enjoy a slice of this lovely bread with a cup of coffee in the morning or as an afternoon snack or dessert. Either way, I am pretty sure that you’ll love this blueberry zucchini bread as we do!


3 Eggs, lightly beaten
1 c of vegetable oil
3 tsp vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp ground cinnamon
2 c fresh blueberries


Step 1: Ready the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Grease 2 loaf pans with cooking spray.

Step 3: Add the eggs, sugar, and vanilla in a large mixing bowl. Whisk until well combined.

Step 4: Add in the zucchini and mix until incorporated.

Step 5: Combine the flour, baking powder, cinnamon, salt, and baking soda in a medium mixing bowl.

Step 6: Fold in the blueberries.

Step 7: Evenly divide the batter into the prepared loaf pans.

Step 8: Bake in the preheated oven for about an hour or until a toothpick inserted in the centre of the loaf comes out clean.

Step 9: Once done, remove from the oven and onto a wire rack.

Step 10: Let the loaves cool for at least 20 minutes at room temperature.

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