Blueberry Zucchini Bread

Absolutely amazing. Just be sure to cook until it is done. Bread is very moist.

I made this and it is excellent!! Moist and delish, the only change I made was to substitute 1/2 the white sugar for brown. Also, keeps well in the fridge and I just slice and warm it up. Highly recommend it if you love Blueberries like I do.

Pretty darn good! I would make it again. I used frozen blueberries and will try fresh next time.

Lightly greased the pans and the mini loaf pans were over full and the batter stuck. They had to cool way longer than 20 minutes. I got a few out without crumbling but they look like muffins- theses are not going to cut easy. Sorry I wasted my blueberries on this recipe.

I added, zest and juice from two lemons, left out the cinnamon. Used white whole wheat flour, instead of AP and nonfat Greek yogurt instead of oil. Probably more blueberries than I should have added. Oh well Finally made the recipe as muffins ( made 24). Very tasty. Took about 20-25 minutes to bake as muffins

This bread is amazing . Used Gluten free flour and melted coconut oil instead of regular oil. It turned out delicious. Ver forgiving recipe. Might try putting some nuts in next time.

Best zucchini bread I ever made.

Not on first try. Will use a lemon glaze on 2nd try or cream cheese icing.

I love this recipe. The bread turned out tasty and moist. I cut down on the sugar and added 1 cup instead of the 2 1/4 cups. It turned out quite sweet. I will be making this bread more often from now on.

Just the perfect amount of sweetness

This bread is amazing! I love reading the reviews and using suggestions I see. First of all DO NOT drain the zuchini, this is what makes it so moist! I did switch out about 1/2c of the white sugar for brown and made sure the pans were extra greased as some people had said the bread stuck to the pan and I also did not over fill the pans as it was said they rise alot. I did sprinkle some berries on top which made the breads look so nice and I did dust the berries (as was suggested in the video) so they wouldnt all sink to the bottom! DELICIOUS

Made this exactly as shown and it is delicious! Not too sweet, moist with a nice crust. I’m giving three loaves away so I won’t eat them all! I will probably need to make more once everyone tastes this. Please note: I used frozen blueberries, tossed in a bit of flour.

I followed a few suggestions and used 3/4 cup brown sugar and 1 cup white sugar. Changed oil to 1/4 cup and 3/4 cup melted salt-free butter. Added a little nutmeg and extra vanilla. Also baked in muffin pans for 20 minutes. They were great. I always read comments so I can follow suggestions that fit well with my preferences (or ingredients I have on hand). That’s why I like Allrecipes!

I’ve made this many times over the years and it always comes out absolutely delicious. I do make a few variations…..I use 2 cups of sugar, 1/4 cup brown sugar, replace cinnamon with a teaspoon of pumpkin pie spice, 2 ripe mashed bananas. I do not dry my zucchini (that’s what makes the bread so moist} and I flour my blueberries before folding them into the batter. I baked mine in 2 reg. size loaf tins for 1 hr. 15 min’s. I started checking at 1 hr and then covered the tops with foil to avoid over cooking them. Perfection!!!!!

Two of my favorite things combined..Zucchini bread and blueberries! I just made some regular zucchini bread a couple of weeks ago and used the mini pans. I should have taken it out sooner as my oven cooks fast. The outside was a little crispy but that was my fault, the rest was delicious! Just now made four mini loaves w/blueberries and followed the recipe to a T. They are so delicious!! Next time I’m going to use some brown sugar as I’ve seen a few others suggest. Thank you for sharing such a delicious recipe!

It was good, but I changed it. I added 1/2 cups chopped pecans, only 2 tsp of vanilla, half the sugar, 3/4 tsp cinnamon and 1/4 tsp nutmeg. I used 2 1/2 cups zucchini, that’s what I had. I cooked it in a Bundt pan, it took a good 90 minutes.

Recipe is very good. Definitely do not drain your zucchini. Mine did not have a lot of extra moisture and the bread came out perfect. I cut back on sugar however it is still VERY sweet. The crust tastes like it has a sugar coating. Next time I will cut by half and see how that works. Instead of cinnamon I added the zest of 1 lemon for flavor but could do 2 easily. Made it in two loaf pans and came out perfect. I sprayed pans but then lined bottom with parchment. Makes it much easier to get out of pan. After 60 min, still needed an extra 10. I used frozen wild blueberries as they have more flavor. The fresh grocery store ones are pretty bland in comparison.

Absolutely love this! one of my favorites. The only modification I used was replacing oil with pure kerrygold butter. The ratio you use is exactly the same. Just melt down the butter. I never use any veg oils in cooking as its super toxic to your body.

This recipe was excellent. The bread was absolutely delicious. I did take the advice of someone else who made it because I didn’t have loaf pans. I baked this in a Bundt pan for 1 hour and it came out perfect. I did alter cinnamon to 3/4 tsp and 1/4 tsp of nutmeg and it was the perfect combination!

This is a family and friends favorite. I make it as a gift for summer birthdays. Moist and delicious!

So good and so easy! Followed the recipe exactly with the exception of cinnamon I used 1 tsp and used two large pans/ baked for 60 minutes. Amazing!!! Will definitely make again~