Description
A classic, moist, and flavorful bread that beautifully combines the sweetness of blueberries with the subtle earthiness of zucchini, making it a perfect treat for breakfast or a snack.
Ingredients
Scale
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + ¼ cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (or to taste)
- 1 cup coarsely grated zucchini (laid loosely in cup and not packed; don’t wring out)
- 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract until well combined.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the grated zucchini and blueberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries.
- Do not pack the grated zucchini tightly in the measuring cup.
- This bread can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Blueberry Zucchini Bread, Zucchini recipe, Zucchini Bread