Description
Blueberry Zucchini Bread is a moist, flavorful quick bread packed with fresh blueberries and tender zucchini. Perfect for breakfast, snack, or dessert.
Ingredients
Scale
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + 1/4 cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coarsely grated zucchini (do not wring out)
- 1 cup (6 ounces) fresh blueberries
Instructions
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.
- In a large bowl, whisk together egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until smooth.
- Add 1 cup flour, baking powder, baking soda, and salt. Stir until just combined; do not overmix.
- Fold in grated zucchini.
- In a medium bowl, toss blueberries with 1/4 cup flour to coat.
- Gently fold blueberries and any remaining flour into the batter.
- Pour batter into prepared pan, smoothing the top. Sprinkle extra blueberries on top if desired.
- Bake for 55–60 minutes, or until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
- Store airtight at room temperature for up to 1 week, or freeze for up to 6 months.
Notes
- If loaf browns too quickly, tent with foil at the 40-minute mark.
- Do not wring out zucchini; the moisture keeps the bread tender.
- Frozen blueberries have not been tested in this recipe.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg