Zucchini Bread Blueberry Crisp

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Just a heads up: This post is going to meander a bit at the start, so please stick with me. The most important thing to remember is that this Zucchini Bread Blueberry Crisp (served warm with ice cream) is a sensational mashup of deliciousness. It may sound a bit strange, but it’s genius. Let me tell you how I learned about it.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com

First, as you know, this is A Year of the Skillet on IBC. My goal is to cook or bake scrumptious skillet-inspired recipes. This lovely dessert is the latest chapter in this adventure. (In case you missed any of the previous recipes, you can catch up here.)

Secondly, this creation was inspired by my recent trip to Kennebunkport, Maine. While we managed to do a lot of fun things in Maine, for me, the highlight was when we visited Hidden Pond.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com

Hidden Pond is a luxury resort made up of adorable cottages tucked into sixty acres of birch forest. (Yes, you rent a cottage, not a room). Each cottage has a private outdoor shower, and every morning fresh muffins, pastries, and coffee are delivered to you. You are even encouraged to pick fresh fruits and veggies from the resort garden. The motto is “Breathe Deeply.” It’s hard to imagine that a place such as this actually exists, but it does.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com
Zucchini Bread Blueberry Crisp | inspiredbycharm.com

There is also a farm-to-table restaurant at Hidden Pond called Earth. The restaurant was kind enough to host our group in a private little shed that has a gold framed mural ceiling. I was giddy with excitement. We got to sample a huge portion of their menu family style, and everything was spot-on delicious, fresh, and unique.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com
Zucchini Bread Blueberry Crisp | inspiredbycharm.com

So what does all of this have to do with zucchini bread pretending to be a blueberry crisp while sitting in a skillet? I’ll tell you. While Earth is known for their donut dessert (Yes, they have a desert of warm glazed donuts.- I told you this place is the bomb.), I was smitten with another dessert. Any guesses what it was? Yep, Zucchini Bread Blueberry Crisp.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com

When this dessert was brought to the table, I was super excited to see a crisp with melting ice cream. However, when they said, “Zucchini bread,” I thought, “Gross.” (Zucchini bread is not among my favorites.) One bite (and then another and another and another), though, was enough for me to change my mind. The addition of the blueberry crisp made me a zucchini bread fan. Who knew?


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Zucchini Bread Blueberry Crisp | inspiredbycharm.com

That great taste, plus the fact that this dessert was served in a skillet, was all I needed to recreate it at home.

As you might have guessed, combining zucchini bread and blueberry crisp into one dessert is pretty straight forward. Zucchini bread batter is topped with blueberries which are topped with crisp. This mashup is baked and then served warm with ice cream. That’s it.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com

While Earth didn’t share their recipe, I took two recipes that I had, put them together, and voila!

Zucchini Bread Blueberry Crisp | inspiredbycharm.com

I love desserts like this: classic flavors, beautifully presented with a fun little twist. You need to give this one a try.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com

Okay, I guess there weren’t that many twists and turns in this post; I just had a lot to explain before I presented the recipe. – Isn’t it wonderful when a bunch of things you love somehow all manage to work together harmoniously.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com

That’s it, friends. From Earth to your table.

Another big thanks to Hidden Pond for a magical evening at Earth. If you are ever in Kennebunkport, Maine, do yourself a favor and stop at Hidden Pond. Even if it’s just to look around or grab a cocktail at their amazing bar, you’ll be so glad you did. Also, thanks to Sweet and Simple Magazine for making my trip possible.

Zucchini Bread Blueberry Crisp | inspiredbycharm.com

Zucchini Bread Blueberry Crisp

Zucchini Bread Blueberry Crisp served warm with ice cream is a sensational mashup of deliciousness. Two icon recipes comes together to create one epic dessert. You're in for a treat.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry crisp, zucchini bread
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 700kcal


Zucchini Bread

Blueberry Crisp


  • Begin by spraying two 12.5 inch oval skillets (or baking dishes) with baking spray. Set aside. Preheat your oven to 350 degrees F.
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
  • In a large bowl, beat the eggs, oil, vanilla, and sugar with an electric mixer. Add the dry ingredients to the wet ones and mix until almost combined. Then, stir in the zucchini until just combined. Divide the batter evenly into the prepared skillets. Set aside.
  • In another bowl, combine the flour, oats, brown and white sugar, cinnamon, and pecans. Add the butter. Using your hand, pinch the ingredients together until the mixture looks crumbly.
  • Evenly divide 3/4 of the blueberries on top of the zucchini bread batter, pushing a few slightly into the batter. Then, divide the crisp mixture evenly over the blueberries. Top with the remaining blueberries.
  • Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow the pans to cool slightly.
  • This dish is best served warm with vanilla ice cream.


Calories: 700kcal | Carbohydrates: 121g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 474mg | Potassium: 495mg | Fiber: 4g | Sugar: 90g | Vitamin A: 815IU | Vitamin C: 9mg | Calcium: 257mg | Iron: 2mg

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  1. I do not have oval skillets. Does anyone know how this would work in a 9×9 or 10×13 baking dish? I know the presentation would not be nearly as good, but I honestly can’t fit one more thing in my kitchen. 🙂

    1. Hi there, This recipe looks amazing! I am really wanting to try it. However, I’m wondering what one stick of butter is. There are lots of different sizes where I live so “half a stick” is about as helpful as “a good portion” or “some” haha Thanks!

  2. I am so excited about this recipe! Another way to use up zucchini in a very interesting recipe. How many servings would you estimate between the 2 skillets would serve? Love those skillets. My aunt always made the best cobblers and always in an iron skillet. Thank you for a most charming recipe to try.

  3. I like your twist on 2 classic desserts too. You get more bang for your buck and in all honestly, I’m only going to make one or 2 desserts a month (or maybe I can get my mom to make?!) Now it’s time to get myself a skillet as I actually don’t own one yet.