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Blueberry Zucchini Bread Recipe: Moist, Tender, and Bursting With Berries
Jessica

Blueberry Zucchini Bread

This tender quick bread combines grated zucchini, juicy blueberries, warm cinnamon, and sour cream for a moist homemade loaf.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 216
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg Preferably at room temperature
  • 1/2 cup light brown sugar Packed
  • 1/3 cup canola or vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream Plain Greek yogurt may be substituted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Plus 1/4 cup for coating blueberries
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coarsely grated zucchini Measured loosely and not fully squeezed dry
  • 1 cup fresh blueberries Frozen may be used without thawing

Equipment

  • 9 by 5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Wire rack
  • Box grater

Method
 

  1. Preheat the oven to 350 degrees F. Grease and flour a 9 by 5-inch loaf pan, or line it with parchment paper.
  2. Whisk the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla in a large bowl until smooth.
  3. Add the flour, baking powder, baking soda, and salt. Stir just until combined.
  4. Fold in the grated zucchini gently.
  5. Toss the blueberries with the remaining 1/4 cup flour in a separate bowl.
  6. Fold the coated blueberries and any loose flour into the batter without overmixing.
  7. Transfer the batter to the prepared pan and smooth the top.
  8. Bake for 55 to 60 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

  • Do not overmix the batter.
  • Keep frozen blueberries frozen if using them.
  • Tent the loaf loosely with foil if the top browns too quickly.
  • Store airtight at room temperature for up to one week or freeze for up to six months.