Description

This Blueberry Zucchini Bread is a moist, fruity quick bread packed with fresh zucchini and juicy blueberries. The tender crumb and vibrant berries make it perfect for breakfast, snack time, or dessert.

Ingredients

1 large egg

½ cup light brown sugar, packed

⅓ cup canola or vegetable oil

¼ cup granulated sugar

¼ cup sour cream (or Greek yogurt)

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ cup all-purpose flour (for tossing blueberries)

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup coarsely grated zucchini (loosely packed, do not wring out)

1 cup fresh blueberries (about 6 ounces)

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Instructions

Preheat oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it; set aside.
In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream (or yogurt), and vanilla until smooth.
Add 1 cup flour, baking powder, baking soda, and salt. Stir until just combined—do not overmix.
Fold in the grated zucchini.
In a separate bowl, toss the blueberries with ¼ cup flour to coat.
Gently fold the flour-coated blueberries and any leftover flour into the batter until just mixed.
Pour the batter into the prepared pan, smoothing the top with a spatula. Optionally, sprinkle 1–2 tablespoons of blueberries on top.
Bake for 55–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with moist crumbs.
Allow the bread to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Slice and serve once cooled.

Notes

Add ½ cup chopped walnuts or pecans for crunch.
Mix in ½ teaspoon ground cinnamon or a pinch of nutmeg for added spice.
Brighten flavor with 1 teaspoon lemon zest.
Drizzle with a lemon glaze for extra sweetness.
Use gluten-free flour and plant-based substitutes to make it gluten-free and vegan.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 140mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg