Description
Fluffy Blueberry Zucchini Bread is a delightful quick bread that combines the best of both worlds – the natural sweetness of fresh blueberries and the moisture and texture of grated zucchini. This irresistible loaf is perfect for breakfast, an afternoon snack, or even as a light dessert.
Ingredients
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/3 cup canola oil
- 1/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup roughly grated zucchini
- 1 cup fresh blueberries
Instructions
1. Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until smooth.
3. Gently stir in 1 cup of flour, baking powder, baking soda, and salt until just combined.
4. Fold in the grated zucchini, being careful not to overmix.
5. Toss the blueberries with the remaining 1/4 cup of flour and gently fold them into the batter.
6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
7. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Choose medium-sized zucchini that are firm and vibrant green.
Grate zucchini using large holes of a box grater without squeezing out moisture.
Tossing blueberries in flour helps prevent sinking.
Avoid overbaking to keep the bread moist.
Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg