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Blueberry Zucchini Bread

Blueberry Zucchini Bread
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Indulge in the moist and flavorful experience of homemade Blueberry Zucchini Bread, perfect for any occasion. This easy, no-mixer recipe combines the sweetness of fresh blueberries with the subtle earthiness of zucchini, creating a delightful loaf that’s ideal for breakfast, brunch, or as a satisfying snack. With its tender crumb and vibrant flavors, this bread not only makes use of seasonal produce but also freezes beautifully, allowing you to enjoy a taste of summer any time of year.

Ingredients

Scale
  • 1 large egg
  • 1/2 cup light brown sugar (packed)
  • 1/3 cup canola or vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour + 1/4 cup for tossing blueberries
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coarsely grated zucchini (loosely packed)
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the egg, light brown sugar, oil, granulated sugar, yogurt, and vanilla until well combined.
  3. Stir in the flour, baking powder, baking soda, and salt until just blended.
  4. Gently fold in the grated zucchini.
  5. In a separate bowl, toss the blueberries with the additional flour to prevent sinking, then fold them into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55-60 minutes or until golden brown and a toothpick comes out clean.
  8. Cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Find it online: https://recipesbyaurora.com/blueberry-zucchini-bread/

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