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Blueberry Zucchini Bread

Blueberry Zucchini Bread
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Indulge in the delightful flavors of Blueberry Zucchini Bread, a moist and nutritious treat perfect for breakfast or as a snack. This quick bread combines the sweetness of fresh blueberries with the subtle earthiness of grated zucchini, creating a deliciously moist loaf that’s sure to impress. Whether you’re enjoying it with a spread of cream cheese or topping it with fresh fruit, this recipe is as versatile as it is easy to make. With simple ingredients and no need for fancy equipment, both novice bakers and seasoned chefs can whip this up in no time. Make it your go-to summer dish that’s not only tasty but also packed full of nutrients.

Ingredients

Scale
  • 1 large egg
  • 1/2 cup light brown sugar (packed)
  • 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 for tossing blueberries
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (or to taste)
  • 1 cup coarsely grated zucchini
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract until combined.
  3. Gently stir in the all-purpose flour, baking powder, baking soda, and salt until just combined.
  4. Fold in the grated zucchini evenly throughout the batter.
  5. Toss the blueberries with the reserved flour and gently fold them into the batter.
  6. Pour the batter into the prepared loaf pan and smooth out the top.
  7. Bake for about 55-60 minutes or until golden brown and a toothpick inserted comes out clean.
  8. Allow to cool for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Find it online: https://cookingwithlola.com/blueberry-zucchini-bread/