Go Back
–+ servings
Blueberry Zucchini Bread with Sour Cream
Samantha Jones

Blueberry Zucchini Bread with Sour Cream

This moist and elegant quick bread features a perfect balance of fresh summer blueberries and mild, grated zucchini. The secret addition of sour cream ensures a tender, velvety crumb and a sophisticated tangy complexity that keeps the loaf fresh for days. It is a wonderfully versatile treat that serves as a nourishing breakfast, a refined afternoon snack, or a delightful dessert, made simple enough for any home baker to master.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup finely grated zucchini (excess moisture squeezed out)
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon flour (to toss with blueberries)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together 1 1/2 cups flour, sugars, baking powder, baking soda, cinnamon, and salt.
  3. In a separate medium bowl, combine the grated zucchini, sour cream, oil, eggs, and vanilla extract.
  4. Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
  5. Toss the blueberries with the remaining tablespoon of flour, then gently fold them into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 45mgSodium: 190mgFiber: 2gSugar: 18g

Notes

For the best flavor and texture, let the bread rest overnight before serving, which allows the moisture and aromatics to distribute evenly. Squeezing the water out of the grated zucchini is a crucial step to prevent the bread from becoming too wet. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Tried this recipe?

Let us know how it was!