Blueberry Zucchini Bread with Oatmeal and Walnuts Recipe

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Isabel Zhang Modified: March 23, 2022
Blueberry Zucchini Bread with Oatmeal and Walnuts Recipe

How To Make Blueberry Zucchini Bread with Oatmeal and Walnuts

Soft and full of treats, this blueberry zucchini bread is packed with the sweet spice of cinnamon, refreshing shredded coconuts, and tart blueberries.

Preparation: 20 minutes
Cooking: 50 minutes
Cool Time: 20 minutes
Total: 1 hour 30 minutes



  • cooking spray
  • 2cupswhite sugar
  • cupsvegetable oil
  • 3eggs,lightly beaten
  • 1tbspvanilla extract
  • 2cupszucchini,shredded
  • cupsall purpose flour
  • 1tbspground cinnamon
  • 1tspsalt
  • 1tspbaking soda
  • ½cupold fashioned oats
  • ½cupunsweetened shredded coconut
  • cupsfresh blueberries,(1 pint)
  • ½cupwalnuts


  1. Preheat the oven to 350 degrees F. Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.

  2. Beat the sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in the zucchini.

  3. Sift the flour, cinnamon, salt, and baking soda together in another bowl. Stir in the oats and coconut.

  4. Add the flour mixture to the zucchini mixture, then mix slowly until combined. Fold the blueberries and walnuts into the batter.

  5. Divide the batter among prepared loaf pans.

  6. Bake in the preheated oven for about 50 minutes until a toothpick inserted in the center comes out clean.

  7. Cool for 20 minutes.

  8. Serve and enjoy!


  • Calories: 320.69kcal
  • Fat: 17.47g
  • Saturated Fat: 2.47g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 11.09g
  • Polyunsaturated Fat: 3.02g
  • Carbohydrates: 38.77g
  • Fiber: 1.78g
  • Sugar: 22.46g
  • Protein: 3.33g
  • Cholesterol: 23.99mg
  • Sodium: 191.78mg
  • Calcium: 15.13mg
  • Potassium: 96.11mg
  • Iron: 1.22mg
  • Vitamin A: 12.17µg
  • Vitamin C: 4.06mg
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