Description
Moist blueberry zucchini bread packed with fresh blueberries and simple pantry ingredients.
Ingredients
Scale
- 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 all-purpose flour for blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup grated zucchini
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and prepare loaf pan.
- Whisk egg, sugars, oil, sour cream, and vanilla.
- Add flour, baking powder, baking soda, and salt.
- Fold in zucchini.
- Toss blueberries with flour.
- Fold blueberries into batter.
- Transfer batter to loaf pan.
- Bake 55 to 60 minutes.
- Cool 15 minutes in pan.
- Transfer to wire rack and cool completely.
Notes
- Do not squeeze moisture from zucchini.
- Tent with foil if loaf browns too quickly.
- Store airtight for up to 1 week or freeze up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 216
- Sugar: 18
- Sodium: 170
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 24