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Zucchini and Blueberry Loaf

This is a yummy loaf cake with some few extra goodies to add a bit more nutrition. The zucchini makes it beautiful and moist so it will keep for around 4-5 days in the fridge. Great idea for a picnic or just a lovely afternoon tea.


  • 500g zucchini (if don’t have enough thats fine or can add some grated carrot if you like)
  • 1/2 cup blueberries (frozen is fine)
  • 200 g walnuts or pecans (roughly chopped)
  • 3 large eggs
  • 250 ml of olive oil (or vegetable oil is fine)
  • 1 1/2 cups raw sugar (or a bit less is fine)
  • 2 1/2 cups self raising flour (alternatively mix of 1 cup wholemeal and 1 1/2 cups plain self raising flour makes it a bit healthier)
  • 2 teaspoons cinnamon ground
  • 1 teaspoon nutmeg ground


  1. Preheat the oven to 180 degrees celsius fan forced.
  2. Line a loaf tin with baking paper and lightly grease with spray oil on the sides.
  3. Grate the zucchini and drain out the excess water by squeezing it out. Too much water will make the mixture too wet.
  4. To a large bowl add the eggs, oil, sugar, zucchini and whisk together.
  5. Add the flour, cinnamon and nutmeg and stir lightly until just mixed. Do not over mix.
  6. Then add the walnuts or pecans, blueberries and fold in gently.
  7. Bake in the oven for 1 hour. Check if it has cooked in the centre. Otherwise cover with alfoil to avoid the top getting too brown and cook for another 10-15 minutes at a time until a tester stick comes out clean.
  8. Allow to cool in tin for 10 minutes.
  9. Remove from tin and leave on a wire rack to cool
  10. Cut, serve and enjoy!