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Blueberry Zucchini Bread

Blueberry Zucchini Bread

This blueberry zucchini bread is a quick, no-mixer recipe that's sweet, but not too sweet. Each bite is bursting with fresh blueberries! This is a fan favorite every summer when garden zucchini is overflowing.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10

Ingredients
  

  • 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 sour cream lite is okay; or Greek yogurt may be substituted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour plus 1/4 cup separate for tossing with blueberries
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt or to taste
  • 1 cup coarsely grated zucchini laid loosely in cup, not packed, do not wring out
  • 1 cup fresh blueberries about 6 ounces

Instructions
 

  • Preheat your oven to 350°F. Coat a 9×5-inch loaf pan with floured cooking spray, or thoroughly grease and flour the pan; set aside.
  • In a large bowl, combine the egg, light brown sugar, oil, granulated sugar, sour cream, and vanilla extract. Whisk thoroughly until smooth.
  • Add 1 cup of all-purpose flour, baking powder, baking soda, and salt. Stir the mixture until just combined, being careful not to overmix.
  • Add the grated zucchini to the bowl and stir gently to combine; set aside.
  • In a separate medium bowl, add the blueberries and the remaining 1/4 cup of flour. Toss well to coat the berries completely.
  • Fold the floured blueberries along with any loose flour bits into the large bowl with the batter. Stir gently until just combined.
  • Pour the completed batter into the prepared loaf pan, smoothing the surface lightly with a spatula. (Tip: Sprinkle 1 to 2 tablespoons of extra berries on top for a pop of color).
  • Bake for 55 to 60 minutes. The bread is ready when the top is golden brown, the center is set, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the bread cool inside the pan for 15 minutes before flipping it out onto a wire rack to finish cooling completely before slicing.

Notes

Store the bread in an airtight container at room temperature for up to 1 week, or wrap securely and freeze for up to 6 months. Baking times can vary slightly depending on the moisture content of your zucchini and your specific oven. Watch the texture of the bread rather than just the clock!
Tried this recipe?Let us know how it was!