Description
A moist and flavorful Blueberry Zucchini Bread combining fresh blueberries and grated zucchini in a tender, lightly sweetened loaf perfect for a wholesome snack or breakfast treat.
Ingredients
Units
Scale
Wet Ingredients
- 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 (lite is okay) or Greek yogurt (substitute)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all purpose flour + 1/4 cup for tossing with blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt or to taste
Produce
- 1 cup coarsely grated zucchini (laid loosely, not packed, do not wring out)
- 1 cup fresh blueberries (about 6 ounces, not tested with frozen)
Instructions
- Prepare Pan: Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan or spray it with floured cooking spray. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, light brown sugar, oil, granulated sugar, sour cream (or Greek yogurt), and vanilla extract until combined.
- Add Dry Ingredients: Add 1 cup flour, baking powder, baking soda, and salt to the wet mixture. Stir gently until just combined; avoid overmixing to keep the bread tender.
- Add Zucchini: Fold in the grated zucchini until evenly distributed, then set the bowl aside.
- Coat Blueberries: In a medium bowl, toss the blueberries with the remaining ¼ cup flour to prevent sinking during baking.
- Combine Blueberries and Batter: Gently fold the blueberries and any residual flour into the batter, mixing just enough to combine without overworking.
- Fill and Garnish Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle 1 to 2 tablespoons of additional blueberries over the surface for a colorful finish.
- Bake: Bake in the preheated oven for 55 to 60 minutes, or until the top is golden, the center is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Monitor the bread, as oven differences and moisture content can affect baking time.
- Cool: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
- Store: Keep the bread airtight at room temperature for up to 1 week or freeze for up to 6 months.
Notes
- If the loaf browns too quickly around the edges before the center is set, tent it loosely with foil at the 40-minute mark to prevent over-browning.
- Using fresh blueberries is preferred; frozen berries have not been tested in this recipe.
- This recipe is an adaptation of a classic Zucchini Banana Bread.
- Do not wring out the grated zucchini to retain moisture and ensure moist bread.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of the loaf)
- Calories: 190
- Sugar: 13g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
