Prep 20m Cook 50m Additional 20m Ready In 90m
Servings 2 standard loaves or 4 mini loaves Calories 328

Best zucchini bread. Super moist and delicious.

Recipe Ingredients

  • cooking spray
  • 2 cups white sugar
  • 1 ¼ cups vegetable oil
  • 3 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 cups shredded zucchini
  • 2 ¾ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup old-fashioned oats
  • ½ cup unsweetened shredded coconut
  • 1 pint fresh blueberries
  • ½ cup walnuts

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
  2. 2 Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
  3. 3 Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
  4. 4 Divide batter among prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

Nutrition Facts

  • Calories 328
  • Carbohydrate 38.7 g
  • Cholesterol 27.9 mg
  • Fat 18.2 g
  • Fiber 2 g
  • Protein 3.9 g
  • Saturated Fat 3.9 g
  • Sodium 192.6 mg
  • Sugar 22.3 g

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Reviews

  1. I thought this bread was delicious. I liked the subtle cinnamon taste. I did cut the sugar back to 1 1/2 cups, and it was still sweet. Added a little extra baking soda as recommended by others. This turned out great. I make a lot of quick bread, and I think this is one of - Read more ...
  2. Love!!! I’ve made this recipe three times now, as muffins. I too have decreased the sugar as noted in previous reviews. I’ve also added more walnuts and threw in some ground flax seeds as well. Once I run out of zucchini, I plan to use grated carrots! You’ll not regret giving this recipe a try!
  3. This turned out excellent. I made one loaf and 12 muffins. The taste is very good. I did add 1/2 cup more zucchini and substituted 1/4 cup of brown sugar for 1/4 cup of white sugar
  4. This is the best one I have ever made I even reduced the sugar to 2/3 cup and still delicious
  5. I will make this again. I did make some changes. I used 1 1/2 cups white sugar and 1/2 cup brown sugar as suggested in another review. I also added 1 tsp baking powder because another recipe I have for zucchini bread has baking powder as well as soda. I saved a little flour to - Read more ...
  6. Made exactly as written, turned out exactly as expected. This is a definite keeper. It took less than half an hour for a whole loaf to be consumed.
  7. What a great recipe! Lot's of good and good for you ingredients. I would add about 1/2 t. extra baking soda next time i make them. I will be making them again- delicious, nice texture, beautiful.
  8. I used coconut oil as per the suggestions. It was so tasty! My companion stated that it's amazing how you can taste all the flavours indivially. I only made half the recipe because it's just the two of us however it didn't last long on the counter. Should have made 2! So good!!
  9. 07-21-16 We enjoyed this moist flavor packed bread. I followed the recipe only my blueberries were frozen and I didn't thaw them before using. I baked in 6 (6"x3.5") bread pans. I kept one and gave the other five away and got great feedback from those people. I poured two pans before adding the nuts - Read more ...
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