Blueberry Zucchini Bread
User Reviews
4.5
Blueberry Zucchini Bread
Description
This recipe integrates sugar, oil, sour cream, egg, and vanilla extract, blended with flour, baking powder, soda, and salt to form a batter. The grated zucchini is folded in for moisture and texture, while the blueberries are lightly coated in flour to prevent sinking during baking. After mixing just until combined, the batter is baked in a greased loaf pan until golden and set.
The final bread displays a tender crumb moistened by zucchini and dairy, with occasional juicy blueberries enhancing the flavor and color. The lightly sweetened bread offers mild cinnamon spice background and a pleasant balance of textures.
Serve at room temperature sliced plain or with butter or cream cheese. It makes a practical loaf that can be sliced for breakfast or snacks. The recipe suggests tenting with foil if browning occurs too fast before the center sets.
This bread can be adapted with minor ingredient swaps and benefits from careful stirring to avoid toughness while retaining moisture.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup canola oil or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour plus 1/4 cup for tossing with blueberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 cup zucchini laid loosely in cup and not packed (don’t wring out, coarsely grated
- 1 cup blueberries fresh, 6 ounces
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Add the zucchini and stir to combine; set aside.
- To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
- Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
- Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
- If the bread browns too quickly before it’s cooked through, loosely tent it with foil after 40 minutes of baking.
- Adaptations can be made from zucchini banana bread recipes, making this versatile for ingredient swaps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 216kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 24mg | 8% |
| Sodium | 170mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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