Mini Blueberry Zucchini Bread with Cinnamon
Tender, moist mini loaves studded with fresh blueberries and shredded zucchini, spiced with cinnamon. Vegetable oil keeps these small loaves tender while the zucchini adds natural moisture. Perfect for portion control or gifting. Ready in about 90 minutes from start to finish.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees and lightly grease 4 mini-loaf pans.
- 2
In a large bowl, beat together the eggs, oil, vanilla, and sugar.
- 3
Fold in the shredded zucchini.
- 4
Beat in the flour, salt, baking powder, baking soda, and cinnamon.
- 5
Gently fold in the fresh blueberries.
- 6
Transfer batter to the prepared mini-loaf pans.
- 7
Bake until a knife inserted in the center comes out clean.
- 8
Cool in pans, then turn out onto wire racks to cool completely.
Tips
Do not overmix the batter after adding blueberries to avoid crushing them and staining the crumb.
Toss blueberries lightly in flour before folding to help distribute them evenly and prevent sinking.
Use a toothpick or thin knife to test doneness, as the blueberries may make visual cues unreliable.
Good to Know
Store cooled loaves in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Prepare batter up to 2 hours in advance. Add blueberries just before baking to minimize bleeding and maintain texture.
Serve at room temperature or lightly warmed. Pairs well with coffee, tea, or yogurt for breakfast.
Common Mistakes
Do not skip greasing the pans to avoid sticking and tearing when turning out.
Do not overbake; test at 50 minutes to prevent dry loaves.
Do not fold blueberries too aggressively to avoid releasing juice and discoloring the crumb.