Description
Blueberry zucchini bread emerges as a delightful fusion of garden-fresh produce and sweet indulgence. Moist crumbs packed with juicy blueberries and tender zucchini promise a slice of pure comfort that satisfies both health-conscious and dessert-loving palates.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Main Ingredients:
- 1 cup coarsely grated zucchini
- 1 cup (6 ounces) fresh blueberries
Wet Ingredients and Sweeteners:
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup canola or vegetable oil
- 1/4 cup sour cream (lite is okay) or Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350°F and coating a 9×5-inch loaf pan with non-stick cooking spray or butter and flour to prevent sticking.
- Create a smooth, glossy wet mixture by whisking together egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract in a large mixing bowl until thoroughly combined.
- Incorporate the dry ingredients by adding flour, baking powder, baking soda, and salt to the wet mixture, stirring gently until just blended without overmixing to maintain a light texture.
- Introduce grated zucchini into the batter, which will naturally increase moisture and create a more tender bread.
- Coat blueberries with flour in a separate bowl to prevent them from sinking during baking, ensuring even distribution throughout the loaf.
- Delicately fold floured blueberries into the batter, taking care not to crush the berries or overwork the mixture.
- Transfer the batter to the prepared pan, smoothing the surface and optionally garnishing with additional blueberries on top. Bake for 55-60 minutes, checking doneness with a toothpick that should come out clean or with minimal moist crumbs.
- Allow the bread to rest in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely, which helps set the structure and prevents crumbling when sliced.
Notes
- Tossing blueberries in flour prevents them from sinking to the bottom, ensuring even distribution throughout the bread.
- Zucchini adds incredible moisture and subtle veggie nutrition without overpowering the bread’s sweet flavor.
- Minimal stirring keeps the bread tender and prevents a tough, dense texture that can happen with overmixed batters.
- Swap Greek yogurt for sour cream, use different berries, or add nuts for personalized variations that suit dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 197
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 19 mg