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+ servings
a narrow blue ceramic dish holding small slices of blueberry zucchini bread

Blueberry Zucchini Bread

This Blueberry Zucchini Bread is easy to make and absolutely delicious! It is loaded with blueberries, zucchini and even some carrot. It's like blueberry bread meets zucchini bread meets carrot cake - the best of 3 worlds!
5 from 5 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 16
Calories 303 kcal


  • 1 1/2 cups Zucchini grated
  • 1/2 cup Carrot grated
  • 2 cups Blueberries
  • 3 Eggs
  • 1 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 1/2 cups Sugar
  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Ginger


  • Preheat oven to 350 degrees.
  • Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger in a bowl and set aside.
  • Beat together the eggs, oil, vanilla, sugar, zucchini, and carrot.
  • Mix in the dry ingredients.
  • Fold in the blueberries.
  • Divide batter evenly into 2 greased and floured 9x5 loaf pans.
  • Bake for 50 minutes, or until until a cake tester inserted into the center of each loaf comes out clean. Let sit for 15 minutes prior to removing bread from pans. Slice and serve.


  • May substitute additional zucchini in place of the carrot, if desired.
  • May substitute additional cinnamon in place of the nutmeg and ginger, if desired.


Serving: 16.Calories: 303kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 11gCholesterol: 31mgSodium: 230mgPotassium: 106mgFiber: 1gSugar: 21gVitamin A: 746IUVitamin C: 4mgCalcium: 19mgIron: 1mg