Blueberry/Zucchini Bread

Joanne Kenney Hawver on July 7, 2016

zucchini bread 2016

The summer us here at the Red Cardinal Bed and Breakfast.  My vegetable garden is growing in leaps and bounds, especially the zucchini.  Every gardener will let you know that sooner or later, the zucchini gets out of hand.  And since everyone grows it, the vegetable is hard to give away.   I use it in basic recipes for grilling, sautéing and baking.  And the latest way to use the vegetable is to make "zoodles".

I came upon this recipe in allrecipes magazine that uses the zucchini and fresh blueberries.  I like to use this cake for my guests.  It is so moist and it is one of the better zucchini breads I have tried.


3 cups flour

1 tsp slat

1 tsp baking powder

¼ tsp baking soda

1 TBSP ground cinnamon

3 eggs

1 cup vegetable oil

3 tsps vanilla extract

2 ¼ cups sugar

2 cups shredded zucchini

1 pint fresh blueberries

1.       Preheat oven 350.  Lightly grease 4 mini loaf pans. (I used a bunt pan)

2.       In a large bowl, combine flour, salt, baking powder, baking soda, and cinnamon.

3.       In a separate bowl, beat together eggs, oil, vanilla, and sugar.   Stir in flour mixture until well blended.  Fold in zucchini, then gently fold in blueberries.  Pour batter into prepared mini loaf pans.

4.       Bake 50 minutes, or until a knife inserted into center of a loaf comes out clean.

5.       Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Enjoy!.  Better yet, why not make a reservation at the Red Cardinal Bed and Breakfast, and I’ll make the cake for you as part of your country breakfast.