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Blueberry Zucchini Bread

Blueberry Zucchini Bread
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Indulge in the delightful flavors of Blueberry Zucchini Bread, a quick and easy recipe that combines the sweetness of fresh blueberries with the subtle earthiness of zucchini. This moist bread is perfect for any time of day, whether enjoyed as a breakfast treat, a satisfying snack, or a sweet dessert option. The best part? It’s packed with nutrients from zucchini and antioxidants from blueberries, making it a healthier alternative to traditional baked goods. With no mixer required and simple steps to follow, you’ll have a scrumptious loaf ready to impress your family and friends in no time!

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 by greasing it.
  2. In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract until blended.
  3. Stir in 1 cup of flour along with baking powder, baking soda, and salt until just combined—avoid overmixing.
  4. Fold in the grated zucchini until evenly distributed.
  5. Toss the blueberries with an additional 1/4 cup of flour in a separate bowl and gently fold them into the batter.
  6. Pour the mixture into the prepared loaf pan and bake for about 55 to 60 minutes or until golden brown and set in the center.
  7. Allow to cool in the pan for about 15 minutes before transferring to a wire rack. Let cool completely before slicing.

Nutrition

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