Blueberry Zucchini Bread

I love this bread-a special treat, so delicious.

This recipe makes six mini-loaves.  Perfect for sharing.

3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees.  Lightly grease mini-loaf pans. 

In a bowl, beat together eggs, oil, vanilla, and sugar.  Fold in the zucchini.  Beat in the flour, salt, baking powder, baking soda, and cinnamon.  Fold in blueberries and transfer to mini-loaf pans.

You can choose to add this crumb topping (it is my favorite part):
Mix together 4 TBS butter, 3/4 cup flour, 3/4 cup brown sugar.  Sprinkle on top of each loaf.


  1. Looks delicious! How long do these need to be baked?

  2. Do you squeeze any liquid out of the zucchini first?