It can be tough to get kids to eat the fruits and veggies that they need. Zucchini is usually not a child favorite but hopefully this recipe will change their minds!
Zucchini is good for kids and grown ups! The recipe here also includes blueberries, which are packed with antioxidants. So while this is a yummy sweet treat, it does have health benefits!
I used a zucchini from Sproutside’s garden a little larger than this one and ended up with one large loaf, 3 small loaves, and 17 muffins of zucchini or blueberry zucchini bread.
On the left is a Zucchini Blueberry Muffin (see recipe), and on the right is Zucchini Bread from an old family recipe.
Blueberry Zucchini Bread Recipe (Adapted from Allrecipes.com where it received a five-star rating)
- 3 eggs, lightly beaten
- 1 cup 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
- 2 cups frozen wild blueberries (you can also use a pint of fresh blueberries)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
Shred zucchini. Set aside. Once shredded, squeeze zucchini to remove excess water. Discard water.
In a large bowl, beat together the eggs, oil, vanilla, and sugar.
Fold in the zucchini.
Beat in the flour, salt, baking powder, baking soda, and cinnamon.
If using frozen blueberries, coat in flour. This will keep the berries from bleeding excessively in the batter.
Gently fold in berries.
Pour into lightly greased loaf pans. (Or muffin tins)
Place in 350 degree oven for approximately 50 minutes. (Check with a toothpick. If it comes out clean, they are done.) Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Enjoy!
Let us know how your recipe turned out in a comment below, or email a picture of your child enjoying this new treat to firstname.lastname@example.org.