4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1-1/2 cups canola oil
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup fresh blueberries
1Preheat oven to 350°. Line 3 greased 8x4-in. loaf pans with waxed paper.
2In a large bowl, combine flour, sugar, baking powder, salt and baking soda. In another bowl, whisk eggs, oil and vanilla extract. Stir into dry ingredients until just moistened. Fold in zucchini and blueberries.
3Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool for 10 minutes before removing from pans to cool on wire racks. Gently remove waxed paper.
Prize Winning Recipe
Total Time
Prep: 25 Min. Bake: 45 Min. + Cooling
Blueberry zucchini bread blends the sweetness of blueberries with the earthy undertones of zucchini, creating a moist and flavorful loaf. Perfect for breakfast, an afternoon snack, or dessert, this versatile quick bread can be easily customized with nuts, spices or gluten-free flour.
Nutrition Facts
1 piece: 210 calories, 10g fat (1g saturated fat), 21mg cholesterol, 169mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 2g protein.