Thursday, June 26

Wild Blueberry Zucchini Bread

The following post contains sponsored content. 

When I was a kid there was a short time that I had babysitter named Mrs. Messier. Mrs. Messier was an aide at my school, helped in the office, at lunch and of course ran the show come recess time. No one messed with her. She wasn't the type of teacher/aide you were necessarily scared of, but we all respected her and she made sure we all stayed in line. 
Her husband and son happened to work for my Dad therefor they all knew each other well, so she soon started babysitting us after school. Unfortunately I had a lot of babysitters growing up, this is the downside to growing up in a home with two working parents who had to work too hard and too much to support their family of 5. A lot of our sitters were not so great, but Mrs. Messier was one of my favorites. Reason being? I felt special, after school all the other kids piled on the buses, I got to stay behind with her (get a little extra playground time) and head on over to her house for some Goof Troop and a slice of her homemade Zucchini Bread. 
My mom had never made it before, so the idea of a vegetable in a sweet totally weirded me out. I remember being reluctant to try it. Once I did, I fell in love it was one of my favorite treats in the world. To this day I look forward to zucchini season just so I can stock pile bags of shredded squash in my freezer for the purpose of being baked into breads. 
Now that I am a mom and have three hungry kids I often invite them into the kitchen to help me bake my beloved zucchini bread. They love it as much as I do. There are so many variations, some times we eat it with just a hint of lemon and nutmeg, sometimes I load it with chocolate chips, top it with glaze... and other times I add in some seasonal New Hampshire wild blueberries.  When baking with the kids, they often want to sample the batter. So I find it best to only bake with Safest Choice Pasteurized eggs to ensure no one contracts a foodborne illness. 
Wild Blueberry Zucchini Bread
(Recipe adapted from Betty Crocker

3 cups shredded zucchini
1 2/3 cups sugar
4 Safest Choice Eggs
1 tsp vanilla extract
1 tbs lemon juice
1 tbs lemon zest
2/3 cup vegetable oil
3 cups all purpose flour
1 tsp  salt
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup fresh wild blueberries 

Preheat oven 350.
In a mixing bowl, combined zucchini, sugar, eggs, vanilla, lemon juice, zest and vegetable oil until incorporated. 
In a separate bowl, sift flour, salt, baking soda, baking powder, cinnamon and nutmeg together. 
Fold into the wet ingredients until smooth. 
Carefully fold in berries. Pour batter into a greased 9x5 bread pan and bake for 1 hour and 10 minutes- 1 hour and 20 minutes. OR until a toothpick is inserted and comes out clean. 

For two smaller loaves without as much height, bake in two  greased 8x5 bread pans for 50-60 minutes. 

(Disclaimer: I received monetary compensation to write this post, however as always all opinions are 100% my own!) 



  1. I adore zucchini bread! And with blueberries? I love this, and the sweet memories that go along with it.

  2. That looks awesome! Love the presentation too, such a unique way of positioning the slices. :)

  3. This bread sounds great!! Love the wild blueberries in there!

  4. You mean to tell me you put over 10 cups of batter in a 9x5 pan? That is some feat to pull off.

    1. Yep I did. The bread has incredible hight. If you read the original Betty Crocker recipe linked above you will see the also use a 9x5. If you want to do to small loaves without at much height use 2 8x4 bread pans and bake them for 50-60 minutes.

    2. Wow, so they won't spill over the pan on me, right? lol, that is a lot of batter Carrie. Will have to give it a try, I make blueberry zucchini bread often and love it.

    3. Mine didn't as you can see..... If your bread pans are deep enough you will be fine. You can read the reviews on the Betty Crocker recipe I used as a guide as well if you'd like. Also... there are directions listed above for two 8x5 pans if you want to go that route.

  5. I've eaten many a zucchini bread in my 23 years on this earth...but never with blueberries! Love that addition, and that photo is awesome! Pinned! Happy Friday!

    1. Thanks Taylor! Love berries in my zucchini bread!

  6. Yum, love me some blueberry zucchini goodness!!!!! Always amazing Carrie :)

  7. Love the combo of zucchini and blueberries -- looks fab!

  8. Delicious Carrie - I have never tried zucchini with blueberries but given that we are in NH, I think I better! Genius girlie and lovely photos - always!!!

  9. When I feel patient enough to get the kids baking with me they loose interest very quickly but often reappear for the batter. Ha ha.