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Blueberry Zucchini Bread

Blueberry Zucchini Bread
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Indulge in the delightful flavors of Blueberry Zucchini Bread, a summer favorite that beautifully combines sweet blueberries and moist zucchini. This easy-to-make loaf is perfect for breakfast, an afternoon snack, or a light dessert. You’ll love how simple it is to whip up this recipe without any fancy equipment—just mix, bake, and enjoy! Each slice offers a burst of flavor that makes it a hit at gatherings or a cozy treat at home. Plus, it’s a fantastic way to use up those extra zucchinis from your garden!

Ingredients

Scale
  • 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 (or Greek yogurt)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour + 1/4 cup for tossing blueberries
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coarsely grated zucchini (loose)
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F and prepare a 9×5-inch loaf pan by greasing it.
  2. In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract until well blended.
  3. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined.
  4. Gently fold in the grated zucchini.
  5. In a separate bowl, toss the blueberries with the reserved flour until coated; then fold them into the batter.
  6. Transfer the mixture to the loaf pan and bake for 55 to 60 minutes or until golden brown and set in the center.
  7. Cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Find it online: https://tastymealguide.com/blueberry-zucchini-bread/