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Zucchi-Berry Bread

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Zucchi-Berry Bread

4.2 from 9 votes
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Course: Side Dish
Cuisine: American
Keyword: Zucchini-Berry Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 3 slices from each loaf
Calories: 309kcal


  • 2 cup flour, whole wheat
  • 1 cup flour, all-purpose
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3 large egg
  • 3/4 cup olive oil
  • 1 tablespoon vanilla extract
  • 3/4 cup sugar
  • 2 medium zucchini
  • 1 cup blueberries


  • Preheat oven to 350 degrees; prepare 4 mini loaf pans by spraying with cooking spray. Set aside. Whisk together flours, salt, baking powder, baking soda, and cinnamon in a large bowl.
  • In a separate bowl, whisk together eggs, oil, vanilla and sugar.  Pour wet ingredients into the dry and mix well.
  • Shred zucchini and fold into batter; keep as much of the water from the zucchini as you can. Gently fold in the blueberries. Scoop into each of four baking dishes.  Bake for 60 minutes or a knife inserted comes out clean.
  • Cool in pans for 5 minutes, turn out onto a baking rack and allow to cool completely.  If you use a regular size bread pan, this will make two loaves.  Increase cooking time until bread is cooked through.
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Calories: 309kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 245mg | Fiber: 3g | Sugar: 15g

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