Blueberry Zucchini Bread {Freezer-Friendly}

blueberry zucchini Bread
We’re going on a berry hunt to make the perfect blueberry zuchinni bread and we found them. Our family set out on adventure to pick local blueberries at a nearby You Pick Farm. We picked a little over a gallon in an hour and paid $19.50, $3.50 a pound. I was pretty excited to have fresh berries for my favorite summer blueberry recipes.
Aren’t they cute, ready to pick? The farm provides the cut out milk jugs tied on a rope for two hand pickin’.
Not to shabby for one hour, don’t you agree? We had a quick picnic and had our eye on some wild blackberries and set out to pick these for free. It’s a family tradition.
Unfortunately, we didn’t get as many as we hoped for because they were shriveled and dried, but we did get enough for my favorite blackberry cobbler. Did someone say free blackberries?
Coming first is this scrumptious blueberry zucchini bread recipe. It’s fabulous, y’all. You must try it. A vegetable and fruit in your bread is extra special and super sneaky for kiddos :) Enjoy this recipe or my healthy blackberry cobbler recipe.  We enjoyed both. Yup, I baked them at the same time.
I made 4 mini loaves and had leftover blueberries to flash freeze. One to indulge in now and three for later.
frozen blueberries
Blueberry Zucchini Bread
adapted from
  • 3 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 3 teaspoons vanilla extract
  • 2 cups sugar
  • 2 cups shredded zucchini, water squeezed out
  • 3 cups white whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries, 2-1/2 cups


  1. Preheat oven to 350 degrees F . Lightly grease 4 mini-loaf pans or 2 regular size loaf pans.
  2. 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. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


Seriously yummy with fresh berries, but it also works with frozen berries. Cool completely on wire racks and wrap these loaves in foil. Label a gallon size freezer bag and freeze them for the future. Thaw at room temperature and enjoy your labor of love later. That’s what we’re doing!

What’s your favorite way to enjoy fresh summer blueberries? 


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