Description
A moist, flavorful quick bread combining juicy blueberries and tender zucchini, perfect for breakfast, snacks, or gifting.
Ingredients
Scale
- 1½ to 2 cups shredded zucchini
- 1 to 2 cups fresh blueberries
- 2 to 3 cups all-purpose flour
- ½ to 1 cup vegetable or canola oil
- 2–3 large eggs
- ¼ cup sour cream or Greek yogurt
- 1 cup brown sugar
- ½ cup granulated sugar
- 1–3 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 to 2 tablespoons ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, sour cream, and vanilla until smooth.
- In a separate bowl, sift flour, baking powder, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into wet until just combined.
- Fold in shredded zucchini.
- Toss blueberries with a little flour and gently fold into the batter.
- Pour batter into prepared pan and optionally top with extra blueberries.
- Bake for 55–65 minutes or until a toothpick inserted comes out clean.
- Cool in pan 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not wring out zucchini; it keeps the bread moist. Toss blueberries in flour to avoid sinking. For muffins, bake at 350°F for 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2.8g
- Protein: 4.5g
- Cholesterol: 45mg
Keywords: blueberry zucchini bread, quick bread, summer baking, moist loaf, healthy snack