Blueberry Zucchini Bread
Enjoy a delightful combination of fresh blueberries and garden-fresh zucchini with this easy-to-follow Blueberry Zucchini Bread recipe. This moist and flavorful bread is perfect for breakfast, brunch, or a sweet snack. It's a great way to sneak in some vegetables while savoring the sweetness of blueberries.
Equipment
- 2 9x5-inch loaf pans
- 1 Kitchen Aid mixer or hand mixer
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup brown sugar packed
Wet Ingredients
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
Mix-Ins
- 2 cups grated zucchini about 1 medium-sized zucchini
- 2 cups fresh or frozen blueberries
- 1 cup of walnuts chopped
Instructions
- Start by grating the zucchini. You can use a box grater or a food processor with a grating attachment.
- Preheat your oven to 350°F (175°C) and grease (2) 9x5-inch loaf pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and brown sugar.
- Add the vegetable oil, eggs, vanilla extract, and sour cream to the dry ingredient mixture, beating until everything is thoroughly incorporated.
- Gradually add the grated zucchini to the wet mixture, ensuring it's evenly distributed.
- Add the chopped walnuts and then gently fold in the blueberries, taking care not to crush them.
- Pour the batter into the greased loaf pans lined with parchment paper and spread it evenly.
- Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Tried this recipe?Let us know how it was!