Description
This Blueberry Zucchini Bread perfectly blends summer freshness and cozy comfort. Moist from shredded zucchini and bursting with juicy blueberries, it’s a healthy yet indulgent quick bread that’s simple to make and impossible to resist. Ideal for breakfast, brunch, or a sweet snack.
Ingredients
-
1 large egg (approx. 50 g)
-
½ cup (100 g) packed light brown sugar
-
⅓ cup (80 ml) canola or vegetable oil
-
¼ cup (50 g) granulated sugar
-
¼ cup (60 g) sour cream or Greek yogurt
-
1 tsp (5 ml) vanilla extract
-
1 cup (125 g) all-purpose flour
-
¼ cup (30 g) all-purpose flour (for blueberries)
-
½ tsp (2 g) baking powder
-
½ tsp (2 g) baking soda
-
¼ tsp (1 g) salt
-
1 cup (130 g) coarsely grated zucchini (not drained)
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use floured cooking spray.
-
In a large bowl, whisk together egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until smooth.
-
Stir in flour, baking powder, baking soda, and salt until just combined.
-
Fold in grated zucchini.
-
Toss blueberries with ¼ cup flour, then fold them into the batter.
-
Pour batter into prepared loaf pan, smoothing the top. Optionally sprinkle with a few extra blueberries.
-
Bake 55–60 minutes, tenting with foil after 40 minutes if browning too fast. A toothpick should come out mostly clean.
-
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
No need to wring out zucchini — the moisture helps keep the bread soft.
Freeze overly juicy blueberries for 10 minutes before tossing with flour.
Greek yogurt can fully replace sour cream.
Store at room temperature for 2–3 days, or refrigerate for up to a week.
Freezes well: wrap individual slices and reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American