Blueberry Zucchini Bread Favors

blueberry zucchini loaf

For a wild blueberry kind of gal like me, any excuse to use blueberries in a recipe is a good thing. Not only does this recipe appeal to the blueberry lover, anyone who has a plethora of big, beautiful zucchinis in their garden will love this recipe too.

If you are making these as DIY wedding favors, simply wrap in parchment, then add a  piece of burlap for a rustic look.

blueberry zucchini loaf

Blueberry Zucchini Bread Recipe (Adapted from Allrecipes.com where it received a five-star rating)

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 cups frozen wild blueberries (you can also use a pint of fresh blueberries)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

Shred zucchini. Set aside. Once shredded, squeeze zucchini to remove excess water. Discard water.

zucchini-bread

  zucchini loaf

In a large bowl, beat together the eggs, oil, vanilla, and sugar.

zucchini-bread-3

 

zucchini-brad-5

zucchini bread

Fold in the zucchini.

zucchini-bread-9 Beat in the flour, salt, baking powder, baking soda, and cinnamon.

zucchini-bread-10

zucchini bread

If using frozen blueberries, coat in flour. This will keep the berries from bleeding excessively in the batter.

zucchini-bread-6

Gently fold in the blueberries.

zucchini-bread-12

Pour into lightly greased loaf pans.

zucchini-bread-12

Place in 350 degree oven for approximately 50 minutes. (Check with a toothpick. If it comes out clean, they are done.) Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Enjoy!

blueberry-loaf-3gd

If giving as favors, wrap with parchment, then burlap. Tie with jute or a strand of the burlap.

loaf-favor

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12 Comments  |  Filed Under: DIY Favors & Gifts, DIY Food & Drink, DIY Wedding

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Comments

  1. Posted by Bell on July 26th, 2012 at 3:19am

    Just my kind of favors...edible, home-baked and healthy! These would be just perfect for upcoming fall weddings!
  2. Posted by marla on August 23rd, 2012 at 10:32am

    Such a tasty and wonderful idea for favors!
  3. Posted by Nadia on October 20th, 2012 at 8:17pm

    Would this work with raspberries?
  4. Posted by Christina on October 21st, 2012 at 10:04pm

    I'm sure it would Nadia - but I've never had zucchini bread with raspberries before.. .not sure what the combo would be like.
  5. Posted by Cydney on January 11th, 2013 at 12:29pm

    If I'm using 2 regular sized loaf pans, how long should I bake them for?
  6. Posted by Bree on June 11th, 2014 at 3:18pm

    looks good but I wish there was a print button so I could print the recipe without all the pictures :(
  7. Posted by Ed Schoonover on July 21st, 2014 at 10:27am

    Just made these and they were perfect. Thanks for the recipe.
  8. Posted by Cristina on July 28th, 2014 at 9:50pm

    I tried this recipe yesterday and the results were amazing. I have an over abundance of zucchini this year from our zucchini plants and this recipe is a sweet solution to my dilemma. The bread was so moist and flavorful. I made it in full size loaf pans and it took 1 hour and 20 minutes to bake. Maybe because my oven is a little date, but either way it was definitely worth the wait. Thank you very much for sharing this delicious recipe!
  9. Posted by Martha Mason on July 29th, 2014 at 10:20am

    Was there a print button? I may have missed it. I hate to waste all my color ink.
    Thanks
  10. Posted by Christina on July 30th, 2014 at 9:48am

    Hi Cristina... thanks for the comment. So glad you liked it!
  11. Posted by Jen on August 23rd, 2014 at 10:18am

    Baked these up for a family gathering
    Made some changes/add ins
    Made with gluten free flour
    half batch with blueberries half with banana and dark chocolate chunks
    added cup of quiona
    used 1/4 cup agave instead 1/4 cup sugar
    Avocado oil instead of veg/canola oil

    Turned out fantastic
    Thanks for the recipe!!
  12. Posted by Katie on September 13th, 2014 at 12:54pm

    This turned out great! It was so delicious. The blueberries added the perfect amount of sweet-ness. Thanks for the recipe!
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