Blueberry Zucchini Bread





  • 2 small eggs
  • 1/2 cup cooking oil (canola, or vegetable oil)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup castor sugar
  • 1 cup shredded zucchini
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh blueberries
  • 1 tablespoon rolled oats


  • Preheat oven to 350F.  Line a 9×5 baking loaf pan with parchment paper and lightly grease paper.  Set aside
  • Shred zucchini.  Place a paper towel on a plate and spread the zucchini on the towel. Set aside
  • Lightly beat the eggs
  • Beat in oil, vanilla extract, and sugar
  • Squeeze out the water from the shredded zucchini lightly and mix in the zucchini into egg mixture
  • Sift flour, baking powder, baking soda, salt and cinnamon into a large bowl
  • Slowly add the flour mixture into the zucchini-egg mixture
  • Fold in blueberries.
  • Transfer to prepared pan.
  • Sprinkle rolled oats on the top and bake for about 50 minutes or until a tooth pick inserted in the middle comes out clean
  • Let stand in pan for 10-15 minutes and transfer to a wire rack and cool completely

Source: adapted and modified lightly from website

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