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Blueberry Zucchini Tea Bread

Still enjoying Downton Abbey and The Great British Baking Show. This quick tea bread goes nicely with a hot cup of tea, letting us view in style.
Makes two 9x5-inch loaves, or 4 mini loaves


  • 3 eggs, lightly beaten 
  • 1 cup vegetable oil 
  • 3 teaspoons vanilla extract 
  • 2 cups white sugar 
  • 2 cups shredded zucchini (about 2 small, or 3/4 pound) 
  • 3 cups all-purpose flour 
  • 1 teaspoon salt 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1 tablespoon ground cinnamon 
  • 2-21/2 cups fresh blueberries (about 1 pint)


Preheat oven to 350 degrees. Grease 2 standard loaf pans or 4 mini loaf pans.
In a large bowl, beat together the eggs. Add oil, vanilla, and sugar and beat together until smooth. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Do not overbeat; there should be lumps in the batter. Gently fold in the blueberries and transfer batter to prepared loaf pans.
Bake 1 hour for standard loaves, or 50 minutes for mini loaves, or until a toothpick inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Note: I used olive oil for this recipe, which results in a heavier loaf. For a loaf with a lighter texture, try canola oil.