Blueberry zucchini bread with Mama Steph - | Lufkin and Nacogdoches, Texas

Blueberry zucchini bread with Mama Steph

This recipe was adapted from a delicious recipe on a food blog Mama Steph loves, called On My Plate.

Blueberry Zucchini Bread

3 eggs

1 cup oil

2 cups sugar

2 cups grated zucchini

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking powder

1 cup blueberries

Beat eggs until foamy.

Add oil, sugar, zucchini, and vanilla.

Sift dry ingredients together and gradually add to egg mixture.

Fold blueberries into batter.

Fill 2 loaf pans (8"x4"x2.5") 3/4ths full.

Bake at 350 for 1 hour. (May want to check at 45 minutes, but it took about 1hr and 15-20 min for mine to fully bake...toothpick to come out clean.)

When cooled, drizzle with this icing, if you'd like.


3 tablespoons butter, softened

3 ounces cream cheese, softened

2 cups powdered sugar

dash salt

zest of 1 lemon

juice of 1 lemon (may need just a bit more, or add a bit of milk)

Beat butter and cream cheese till smooth.

Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

Pour over cooled cake and serve.

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