Description

This Blueberry Zucchini Bread is a deliciously moist and sweet treat, perfect for breakfast or as a snack. Bursting with fresh blueberries and subtly flavored with zucchini, it’s a great way to enjoy fruits and veggies together.

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
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 fresh blueberries

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a mixing bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream (or Greek yogurt), and vanilla extract until smooth.
In another bowl, combine 1 cup of all-purpose flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet mixture until just combined.
Gently fold in the grated zucchini and blueberries (toss blueberries in the additional ¼ cup of flour before adding).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Make sure the zucchini is not packed tightly in the measuring cup for the best texture. You can substitute Greek yogurt for the sour cream if desired. Store leftovers in an airtight container.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 225 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 28 mg

Keywords: Blueberry Zucchini Bread, zucchini bread, blueberry bread, dessert, snacks