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Blueberry Zucchini Bread

🫐🙌🏻😋🍞This blueberry zucchini bread is a quick, no-mixer recipe that's sweet, but not too sweet. Each bite is bursting with fresh blueberries! This is a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10
Calories: 216 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 1 large egg
  • ½ cup light brown sugar packed
  • ⅓ cup canola or vegetable oil
  • ¼ cup granulated sugar
  • ¼ cup cup sour cream lite is okay; or Greek yogurt may be substituted
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour + 1/4 cup for tossing with blueberries
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt or to taste
  • 1 cup coarsely grated zucchini laid loosely in cup and not packed (don’t wring out)
  • 1 cup 6 ounces fresh blueberries (I haven’t tried with frozen)

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  3. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  4. Add the zucchini and stir to combine; set aside.
  5. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
  6. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
  7. 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.
  8. 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.*
  9. 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

  • *Tip: If necessary because you feel like your loaf is browning too quickly around edges before center will set up, tent the pan with a sheet of foil draped loosely over it at the 40 minute-mark. I didn’t need to do this, but it’s an option if necessary.
  • Adapted from my Zucchini Banana Bread.

Nutrition Information

Serving 1 Calories 216kcal (11%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 8g Cholesterol 24mg (8%) Sodium 170mg (7%) Fiber 1g (4%) Sugar 18g (36%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 216

% 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.