Running Dirty. Eating Clean. Loving Life.

Favorite Summer Recipes – Blueberry Zucchini Bread

I absolutely love going to the farmers market this time of year.  There is so much great produce to choose from that was picked just hours before.  Plump, juicy, sweet, fresh summer fruits are a particular weakness.  They remind me of visiting my grandparents as a kid.  My grandma always put me to work picking berries in her garden.  I remember coming back with stained hands and clothes and usually just enough berries for my grandma to bake something for that night’s dessert.  Now that my daughter is getting older, she enjoys joining me in the kitchen.  Summers are spent passing countless hours in the kitchen baking with whatever happened to look the best during our trips to the local market.  Two of her favorite things to bake (well, more like eat) are blueberry muffins and zucchini bread.  I found this recipe last summer at that combines the two into a delicious bread.  I made some minor adjustments, substituting applesauce for oil and using regular loaf pans and adjusting the baking time accordingly.  This bread is great for those lazy summer mornings on the deck with a cup of coffee and a book.

Blueberry Zucchini Bread

Prep Time: 15 Min
Cook Time: 50 Min
Ready In: 1 Hr 45 Min
Servings: 12


  • 3 eggs, lightly beaten
  • 1 cup unsweetened applesauce (or vegetable oil)
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease loaf pans.
  2. In a large bowl, beat together the eggs, applesauce, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pans.
  3. Bake for at least 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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