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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
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
1 cup (6 ounces) fresh blueberries 

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.
Add the zucchini and stir to combine; set aside.
To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
Bake for about 55 to 60 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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