Blueberry Zucchini Bread
A moist blueberry zucchini bread made with fresh blueberries and grated zucchini that is not squeezed. One 9×5-inch loaf.
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Ingredients
- 1 egg large
- 1/2 cup light brown sugar packed
- 1/3 cup canola oil vegetable oil also works
- 1/4 cup granulated sugar
- 1/4 cup sour cream Greek yogurt is an alternative
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour for the batter
- 1/4 cup all-purpose flour reserved for coating the blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup zucchini coarsely grated; measured loosely without packing or squeezing
- 1 cup blueberries fresh
Instructions
- Heat the oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour it.
- In a large bowl, whisk the egg, brown sugar, oil, granulated sugar, sour cream and vanilla together.
- Stir in the 1 cup flour, baking powder, baking soda and salt until just combined. Do not overmix. Stir in the loosely measured, unsqueezed zucchini.
- In a medium bowl, toss the fresh blueberries with the reserved 1/4 cup flour. Add the berries and any flour left in their bowl to the batter. Stir just until combined. Do not overmix.
- Transfer the batter to the pan and lightly smooth the top. Bake for about 55 to 60 minutes, until the top is golden, the center is set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Cool in the pan for about 15 minutes. Turn out onto a wire rack and cool completely before slicing.
Notes
The total time includes 15 minutes of cooling in the pan, but not the time to cool completely on the rack. Do not squeeze the zucchini.
Nutrition
Serving: 1servingCalories: 213kcalCarbohydrates: 30.6gProtein: 2.6gFat: 9.1gSodium: 153mgFiber: 0.9gSugar: 17.7g