Zucchini Blueberry Bread - Lighter Version

READY IN: 1hr 5mins
Recipe by CincinnatiKitchen

A light zucchini bread with blueberries. The vanilla and cinnamon/nutmeg really come through in this recipe.

Top Review by Cookin-jo

This turned out quite well for a bread with no fat other than the eggs. The flavour is very good.It is very moist, in fact I had to bake it quite a bit longer than the recipe states. I reduced the amounts of cinnamon, nutmeg and vanilla as they seemed like a lot and I'm glad I did. This bread is extremely sweet. I would reduce the sugar and increase the flour if I make this again. Thanks for posting this, CK.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Grease 2 large loaf pans, or use mini loaf pans or muffin tins.
  3. In a large bowl, beat eggs slightly.
  4. Add applesauce, vanilla, and sugar.
  5. Fold in zucchini.
  6. Beat in flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
  7. Gently fold in blueberries.
  8. Pour mixture into pans.
  9. Bake 50 minutes or until knife comes out clean.
  10. Cool 20 minutes and then transfer to wire racks to finish cooling.

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