Blueberry Summer Loaf


  • 3 eggs, lightly beaten
  • 1 cup canola oil
  • 3 tsp pure vanilla extract
  • 2 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 pint fresh blueberries


Preheat oven to 350 F. Grease 4 mini-loaf pans. 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 and then transfer batter to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool for about 20 minutes in pans, then turn out onto wire racks to cool completely.

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