Blueberry Zucchini Bread

Blueberry zucchini bread is an easy, no mixer recipe that’s perfectly sweet with juicy blueberries in every bite. I love baking with zucchini because it keeps everything incredibly moist and tender without imparting much flavor. If you close your eyes so you can’t see the green flecks, I doubt you’ll be able to taste it. Since you’re getting extra veggies by way of the zucchini and antioxidants from the blueberries I don’t mind having a few extra slices.

YIELD: ONE 9X5-INCH LOAF

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 cup sour cream (lite is okay; or Greek yogurt may be substituted)
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, laid loosely in cup and not packed (don’t wring out)
1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)

DIRECTIONS:

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.

For full directions kindly visit averiecooks.com.