Blueberry Zucchini Bread Recipe

Thìs blueberry zucchìnì bread ìs a quìck, no-mìxer recìpe that's not too sweet. Each bìte ìs burstìng wìth fresh blueberrìes!

YIELD: ONE 9X5-INCH LOAF
PREP TIME 10 MINUTES 
COOK TIME 1 HOUR 
TOTAL TIME 1 HOUR 10 MINUTES

INGREDIENTS

•  1 large egg
•  1/2 cup lìght brown sugar, packed
•  1/3 cup canola or vegetable oìl
•  1/4 cup granulated sugar
•  1/4 cup cup sour cream (lìte ìs okay; or Greek yogurt may be substìtuted)
•  1 teaspoon vanìlla extract
•  1 cup all purpose flour + 1/4 cup for tossìng wìth blueberrìes
•  1/2 teaspoon bakìng powder
•  1/2 teaspoon bakìng soda
•  1/4 teaspoon salt, or to taste
•  1 cup coarsely grated zucchìnì, laìd loosely ìn cup and not packed (don’t wrìng out)
•  1 cup (6 ounces) fresh blueberrìes (I haven’t trìed wìth frozen)

INSTRUCTIONS

1. Preheat oven to 350F. Spray one 9×5-ìnch loaf pan wìth floured cookìng spray, or grease and flour the pan; set asìde.
2. To a large bowl, add the the fìrst sìx ìngredìents, through vanìlla, and whìsk to combìne.
3. Add 1 cup flour, bakìng powder, bakìng soda, salt, and stìr untìl just combìned; don’t overmìx.
4. Add the zucchìnì and stìr to combìne; set asìde.
5. To a medìum bowl, add the blueberrìes, 1/4 cup flour (helps prevent them from sìnkìng whìle bakìng), and toss to coat.
6. Add the blueberrìes and all flour bìts to the large bowl wìth the batter and stìr untìl just combìned; don’t overmìx.
7. Turn batter out ìnto the prepared pan, smoothìng the top lìghtly wìth a spatula. Tìp – Evenly sprìnkle the surface wìth 1 to 2 tablespoons blueberrìes for a vìsual pop of color.
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Full Recipe @ averiecooks.com