Description
Moist blueberry zucchini bread loaded with fresh blueberries and grated zucchini for a tender, flavorful summer loaf.
Ingredients
Scale
- 1 large egg
- 1/2 cup light brown sugar
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup all-purpose flour for blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup grated zucchini
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk egg, sugars, oil, sour cream, and vanilla in a large bowl.
- Add flour, baking powder, baking soda, and salt. Stir gently.
- Fold in zucchini.
- Toss blueberries with 1/4 cup flour in a separate bowl.
- Fold blueberries into the batter.
- Transfer batter to prepared pan and smooth the top.
- Bake for 55 to 60 minutes until golden and set.
- Cool in pan for 15 minutes.
- Transfer to a wire rack and cool completely before slicing.
Notes
- Do not squeeze moisture from the zucchini.
- Coating blueberries with flour helps prevent sinking.
- Tent loosely with foil after 40 minutes if browning too quickly.
- Store at room temperature for up to 1 week or freeze up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 216
- Sugar: 18
- Sodium: 170
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 24