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Blueberry Zucchini Bread

Blueberry Zucchini Bread
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Indulge in the delightful experience of baking with this Blueberry Zucchini Bread. This easy-to-follow recipe harmoniously combines the sweetness of fresh blueberries with the subtle moisture of zucchini, resulting in a tender loaf that’s perfect for breakfast, snacks, or dessert. Ideal for summer when both ingredients are at their freshest, this bread is not only delicious but also a clever way to use up any surplus produce. With no mixer required, you can whip it up effortlessly and enjoy the cozy aroma filling your kitchen. Each slice is packed with flavor and nutrients, making it a wholesome choice for any occasion.

Ingredients

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  • 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 for tossing blueberries
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (to taste)
  • 1 cup coarsely grated zucchini
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the egg, light brown sugar, oil, granulated sugar, sour cream, and vanilla extract until smooth.
  3. Stir in 1 cup of flour, baking powder, baking soda, and salt until just combined.
  4. Fold in the grated zucchini until evenly mixed.
  5. In a separate bowl, toss blueberries with the remaining flour to coat.
  6. Gently fold the floured blueberries into the batter.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 55-60 minutes or until golden brown; check doneness with a toothpick.
  9. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

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