Mini Blueberry Zucchini Loaf Cakes

"Blueberry and Zucchini make a lovely couple."
-- @dianemorrisey
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  • Recipe Card
Prep time 10mins
Cook time 45mins

Recipe Card


  • 3 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 teaspoons vanilla extract
  • 2 cups white sugar
  • 2 cups zucchini, shredded (squeezed in paper towel to remove extra water)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 pint fresh blueberries


  • Step 1

    Preheat oven to 350℉ and lightly grease 4 mini-loaf pans.

  • Step 2

    In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon and whisk only until flour disappears being careful not to be over-mix. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

  • Step 3

    Bake 40-50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.