Homemade Blueberry Zucchini Bread
This blueberry zucchini bread will not disappoint! It is super moist and delicious. Put your garden’s bounty to use with a fun loaf of quick bread that doubles as dessert and secretly hides veggies. This fresh summer treat is complete with a brown sugar topping.
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Servings: 16 servings
Calories: 260.44kcal
Ingredients
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp. vanilla extract
- 1/2 cup sour cream
- 1 large zucchini shredded (equals approx. 1 1/2 cups)
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 1/4 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 pint fresh blueberries
- brown sugar for sprinkling
Instructions
- Preheat oven to 350 degrees F. Coat two 9×5-inch loaf pans with cooking spray and set aside. In a large mixing bowl, combine the eggs, oil, sugars, vanilla and sour cream. Mix until smooth.
- Fold in the shredded zucchini. In a medium mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix well.
- Gradually add the flour mixture to the zucchini mixture, stirring after each addition. Fold in the blueberries, reserving a handful. Divide the mixture between the prepared loaf pans. Sprinkle brown sugar on the tops, along with the reserved blueberries. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Frozen blueberries can be exchanged for fresh berries. No need to defrost them!
To keep your blueberries from sinking, toss them in some flour before you add them to the batter. This little trick will do the job.
A couple teaspoons of lemon zest mixed in with the wet batter brings out the combined flavors!
An alternative topping: use a simple lemon glaze made from powdered sugar that is tasty on many baked goods. Whisk together 1 tbsp of lemon juice with 1 tbsp milk and a cup of powdered sugar. Let the bread cool about 10 minutes before drizzling on top. Then allow the glaze to harden, about 20 minutes before slicing into it.
Feel free to replace whole wheat flour for all-purpose flour for a gluten free treat.
To keep your blueberries from sinking, toss them in some flour before you add them to the batter. This little trick will do the job.
A couple teaspoons of lemon zest mixed in with the wet batter brings out the combined flavors!
An alternative topping: use a simple lemon glaze made from powdered sugar that is tasty on many baked goods. Whisk together 1 tbsp of lemon juice with 1 tbsp milk and a cup of powdered sugar. Let the bread cool about 10 minutes before drizzling on top. Then allow the glaze to harden, about 20 minutes before slicing into it.
Feel free to replace whole wheat flour for all-purpose flour for a gluten free treat.
Nutrition
Calories: 260.44kcal | Carbohydrates: 42.45g | Protein: 3.23g | Fat: 9.08g | Saturated Fat: 1.47g | Cholesterol: 27.49mg | Sodium: 264.29mg | Fiber: 1.23g | Sugar: 26.07g
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