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Blueberry Zucchini Bread

Blueberry Zucchini Bread
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Indulge in the delightful flavors of Blueberry Zucchini Bread, a moist and delicious treat that perfectly blends fresh blueberries and garden-fresh zucchini. This easy-to-make recipe requires no mixer and is ideal for any occasion—be it breakfast, a snack, or dessert. With its balanced sweetness and vibrant colors, this loaf is sure to become a summer staple in your kitchen. Whether you enjoy it plain or topped with a bit of cream cheese or yogurt, each slice promises to be a guilt-free delight packed with nutrients and antioxidants.

Ingredients

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  • 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 lite 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 (not packed)
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by greasing it lightly.
  2. In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, Greek yogurt, and vanilla until smooth.
  3. Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined.
  4. Fold in the grated zucchini carefully.
  5. Coat blueberries with the extra flour in a medium bowl; then gently fold them into the batter.
  6. Pour batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes or until golden brown.
  7. Allow cooling in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

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

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