Moist & Easy Blueberry Zucchini Bread Recipe

The best blueberry zucchini bread has full-on summer vibes and flavors with fresh blueberries, grated zucchini and a crunchy-sweet cinnamon sugar topping. It's mixed together as an easy one-bowl quick bread, makes two loaves (enjoy one now, freeze one for later), and as an added bonus, bakes up perfectly with gluten-free all purpose flour as well.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350ºF. Spray two 8X4-inch pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.

Step 2

In a large bowl beat together the eggs, oil, vanilla, and sugar until very well combined. Add salt, baking powder, baking soda, and cinnamon. Beat well. Add flour and mix until just combined.

Step 3

Stir in the zucchini, then gently fold in blueberries. Transfer between the 2 loaf pans.

Step 4

Combine the topping ingredients and sprinkle over the top of the batter. Bake for 50 minutes (5-10 longer if using gluten-free flour) or until knife inserted at center comes out clean. Cool 10 minutes in pan and then turn onto wire rack to cool completely.

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