Blueberry Zucchini Bread

By Holly Giles | Florida

blueberry summer
Blueberry zucchini bread is perfect for the hot summers here in Florida. There are loads of zucchini and other vegetables and fruits that are in season and abundant for feeding hungry boys!
Let’s face it ya’ll, it is hot here in Florida and even sitting at my computer makes me sweat. I don’t like to sweat unless it is a planned sweat. Do you know what I mean?
Like I am planning to go out and clear the weeds out of my garden bed, I know I am going to sweat, not sitting at my computer after a shower and clean clothes. By the way, it is still too hot for me to clean out
 my garden bed, I might get too sweaty.
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Enough about Florida summers, I do like to cook foods that are cool when you eat them, hence..
.Zucchini Blueberry Bread.

Zucchini and blueberries are what is on sale at the grocery and
farmers market these past few weeks. I love stocking up and going to
u-pick farms to fill up the freezer and make some foods ahead of time.

Here in Florida, Blueberry season has just passed and we went to pick a few buckets. If you have a chance where you live to go out and pick any fruits and veggies, just go! 
(prepare – sweating may be involved)

Make a fun day with family and friends!

My sister and I were so hot we were giddy!
Break out the math skills with weighing, measuring and counting your bounty. How many berries are in a pound?
Zesty Zucchini Bread Recipe
It includes the blueberry variation!
Zesty Zucchini Bread
Print Recipe
Zesty Zucchini Bread
Print Recipe
  • 3 Cups All-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 cup chopped walnuts optional
  • 1 pint of blueberries optional
  • 1 1/2 cups sugar
  1. Variations: I usually use 1/2 cup whole wheat flour and 2 1/2 cups all purpose. I have also substituted the oil for 1/2 cup butter and 1 cup apple sauce.
  2. Preheat oven to 325 degrees. Grease and flour two 8 x 4 pans or one 4 slot mini loaf pan.
  3. Sift flour, salt, baking powder, soda and cinnamon.
  4. Beat eggs, oil, vanilla and sugar in mixer. Add flour mixture and beat well. Stir in zucchini and nuts until combined and pour into prepared pans.
  5. Bake 30 - 60 minutes depending on pan size. Cool in pan on a rack for 20 minutes. Remove and cool completely before wrapping or storing.
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Look at that texture! I have a texture problem when baking quick bread.
I like to blame it on the humidity here in Florida, but……
Anyway, this turned out PERFECT!
The recipe makes two loaves. One to keep and one to share. Unfortunately,
I have a soon to be teenage boy who manages to eat one loaf all by himself!
So, he has gotten the one to share lately and not my family or friends.
Give this recipe a try and make it a family affair. Grating the zucchini is a
fantastic job for the kids (you won’t break a sweat) and mine always love
to stir things up in the mixer. Except for putting the pans in the oven, you can
make out pretty good on this recipe. Enjoy.

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