Description
A deliciously moist and sweet bread made with fresh blueberries and grated zucchini, perfect for breakfast or as a snack.
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 sour cream (lite or Greek yogurt)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour + 1/4 cup 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 (lightly packed)
- 1 cup fresh blueberries (about 6 ounces)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray, or grease and flour it well.
- In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract.
- Add 1 cup of flour, baking powder, baking soda, and salt, stirring gently until just combined.
- Fold in the grated zucchini until evenly mixed.
- Toss the blueberries with 1/4 cup of flour to prevent sinking, then fold them gently into the batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Optionally, sprinkle 1 to 2 tablespoons of blueberries on top.
- Bake for about 55 to 60 minutes, or until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
This bread can be kept airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Consider adding nuts or spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg