Blueberry Zucchini Bread
Blueberry Zucchini Bread is the perfect summer treat, harmoniously blending the sweetness of fresh blueberries with the moisture-rich goodness of zucchini. This quick and easy recipe makes a delightful loaf that can be enjoyed for breakfast, as a snack, or even as a sweet dessert. With its soft texture and vibrant flavors, it’s sure to become a favorite in your household. Ideal for sharing at picnics or gatherings, this wholesome bread packs in extra nutrients while satisfying your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/3 cup canola 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 blueberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup grated zucchini (loose)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- In a large bowl, whisk together egg, sugars, oil, sour cream, and vanilla until combined.
- Stir in flour, baking powder, baking soda, and salt until just mixed.
- Fold in grated zucchini gently.
- In another bowl, toss blueberries with remaining flour to coat.
- Add blueberries to the batter and mix carefully.
- Pour batter into prepared pan and smooth the top; sprinkle extra blueberries on top if desired.
- Bake for 55-60 minutes until golden brown; use a toothpick to check doneness.
- Allow cooling for 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://dailytastytable.com/blueberry-zucchini-bread/