39 Reviews

Yummy! I followed some of the other suggestions and only used 1 3/4 cup sugar and put in 1/2 c applesauce for 1/2 of the oil. I used 2 cups of blueberries and it turned out delicious! And healthier :)

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HomeMommy July 27, 2010

This the best recipe for zucchini bread. I made three different recipes (6 loaves in one day) from one gigantic zucchini, chocolate, pineapple and this blueberry recipe. Everyone agreed the blueberry was the best. This be the only recipe I will be making from now on.

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Miss Ellie 48 September 11, 2009

I just made this bread. YUM! I chose this recipe instead of my usual because I was out of raisins and my DH complains if I don't put raisins in it. I will be making this again. Very good and moist. I had to have a piece as soon as it came out of the oven and nearly burned my mouth. I did change a few things. I used splenda instead of sugar and reduced it to 1 3/4 cups as suggested. I substituted pureed plums(tree was on steroids) for the oil.I always put in applesauce for the oil we actually like it better. My Dh is on his fourth piece.

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meanmom45 July 22, 2011

I like that this bread was moist on the inside but more crisp on the outside. Fresh blueberries are quite expensive here, so I only used 2 cups. I am glad, because I think 4 cups would be too much. Also, I didn't love the almond extract-so would omit that next time. All in all, a good recipe, just a few tweeks for my taste. Thanks.

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ratherbeswimmin' May 25, 2011

Wow what a recipe. Thank you sugarpea. It was very moist and tasty. Hubby loved it. I only had about 1 1/2 cups of frozen blueberries and I felt it could have done with a little more.

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fatducky July 10, 2010

I agree with the reviewer who suggested cutting back the amount of blueberries. It has so many of them as is that it falls apart when you try to eat it. I substituted unsweetened apple sauce for some of the oil and ended up using 1/2 c. oil and 1/2 c. applesauce. Although I squeezed the zucchini as dry as possible, the loaves still didn't cook through. I couldn't keep them in the oven long enough because the top was going to burn. This may have been because my loaf pans weren't the correct size, though. They were a little bit bigger than the recipe calls for.

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Paris D June 29, 2010

This is so delicious! My husband and I both loved it. I left out the almond extract and I added 1 TB of cinnamon.I only used 2 cups of fresh blueberries and I thought it was just right but I did have pretty large blueberries.I baked mine in 4 mini loaf pans.This is such a delicious moist bread.I can't wait to make it again and next time I'll remember to add the almond extract.

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officemaintenance February 17, 2010

I really liked this, the flavor was good, the texture beautiful, but next time I will reduce the sugar at least 1/2 c. maybe even a full cup. They are good, and the two toddlers have eaten 4 small muffins each and are now crying at my feet because they have to wait for the current batch to cool. I used egg whites, replaced 1/2 the oil with applesauce, increased the zucchini to 2 1/2 c., drained very well. I didn't have almond extract, so I threw in a t. of lemon zest, and used millet and whole wheat flours. I'm so glad for all that frozen zucchini downstairs, and now the 2 1/2 year old is chanting "where the cookies, where the cookies, I NEED COOKIES." The highest form of praise from his mouth;).

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farmchick #2 February 17, 2010

This bread was amazing, especially in the morning with my coffee! I made a few changes, I used half a cup of applesauce and only half a cup oil, I used 1 cup wheat flour and 2 cups white. For the sugar I used Splenda Sugar Blend. I will make this over and over. Thanks!

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alkaloidqueen September 18, 2009

This tasted great. I did something wrong and it stuck to the pan so it wasn't very pretty. I only had 2 cups of blueberries, so added 1 cup of walnuts and used 5 small loaf pans for about 40 minutes.

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sheepdoc August 27, 2009
Zucchini Bread with Blueberries