Blueberry Zucchini Bread
Blueberries and zucchini baked up into delicious little summertime bread loaves!
A slice of this zucchini oatmeal bread studded with fresh blueberries, coconut, and walnuts makes a super moist and delicious treat.
Fresh blueberries are folded into a moist chocolate zucchini bread in this kid-friendly recipe made with a blend of flours and flax seeds.
Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like.
This moist quickbread made with Almond Breeze almondmilk combines blueberries and zucchini for summertime deliciousness.
This is a really wonderful moist bread. I followed the recipe except I used frozen blueberries (slightly thawed, rinsed, & drained.) I made it into 2 regular size loaf pans, since I don't own any mini loaf pans. My husband thought zucchini and blueberry together didn't sound very good together, but after tasting it said I should make a loaf for him to share with his co-workers. I did add a crumble mixture to the top also because my family loves breads that way. I used a mixture of oats, flour, cinnamon, chopped walnuts, and a little brown sugar and butter. My mother-in-law also really enjoyed this. Will make again!
Wow, these were so adorable and delicious. I added the crumb topping suggested by cookiequeen and that takes this fantastic recipe to irresistible and amazing. For Christmas gifts I made these and two other different types of bread from this site and this recipe was hands down the winner. I used frozen blueberries with flour dusted on them so they wouldn't fall to the bottom, half apple sauce and half oil, 3 cups shredded zucchini, 2 cups white sugar and 1/4 cup brown sugar, and a dash of nutmeg. I baked these in mini-loaf pans (8 mini-loaves per pan) and I yielded 16 mini-loaves (2 pans). Baked them for 20 minutes. I've already been asked to make these again.
This is truly a great zucchini recipe and believe me, I've tried my share. I made it in 2 loaf pans, and cut out 1/4 c. of the sugar (I'll use even less next time). It ends up tasting just like blueberry-muffin-bread, but it's an excellent way to use up zucchini AND make something a bit healthier/dairy-free!