Zucchini Blueberry Bread


Makes two loaves


3 cups all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
3 t ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 t vanilla extract
2 1/2 cups (packed) grated zucchini
1 1/2 cups fresh blueberries, rinsed and dried

Spoon Mage™ Notes:

This recipe is largely based upon a recipe by the Spoon Mage™ Niece and takes advantage of a great idea from the Spoon Mage™ Sister. Click here for the basic Zucchini Bread recipe.

When measuring flour, do not drag your cup through the flour or tamp the flour down. Lightly spoon the flour into the measuring cup. Use the flat side of a knife to level the flour.

My niece uses granulated white sugar. I use a slightly coarser unbleached organic sugar with superb results. Either will be just fine and you will get a delicious slightly crispy top on each loaf.

The quality of vanilla is important. Always buy the best vanilla you can afford and avoid imitation vanilla.


Preheat the oven to 325°F

Grease and flour two 8×4 – or use 9×5 inch loaf pans or three 5×3 pans. Or use the floury non-stick baking spray that works so very well.

In a medium bowl, stir together flour, salt, soda, powder, and cinnamon.

In a large bowl, beat together eggs, oil, vanilla, and sugar until the mixture is well blended.

Add the flour mixture a little at a time to the sugary egg mix, beating well after each addition.

By hand, stir in the zucchini and blueberries.

Pour the batter evenly into the prepared pans.

Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Exactly how long this takes depends upon the size and type of loaf pans you use.

Cool in the pan on a cookie rack for 20 minutes.

Remove the bread from the pan and cool completely.

If you can’t wait, that’s okay. It’s delicious while still warm.

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