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–+ servings
Moist Blueberry Zucchini Bread Recipe
Samantha Jones

Moist Blueberry Zucchini Bread

Indulge in this delightful quick bread that perfectly balances the tender, earthy notes of fresh summer zucchini with the vibrant, tangy sweetness of plump blueberries. This recipe ensures a moist, bakery-quality texture that stays fresh for days. Using a smart technique of coating blueberries in flour to prevent sinking, this loaf is a crowd-pleasing, versatile treat ideal for healthy breakfasts, afternoon snacks, or sophisticated brunch gatherings. Its reliable structure and flavor profile make it an indispensable staple for any seasonal home baker.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 210
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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup grated fresh zucchini
  • 1/2 cup sour cream
  • 1/4 cup neutral oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour (for coating berries)

Method
 

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

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 35mgSodium: 190mgFiber: 1gSugar: 18g

Notes

Ensure the zucchini is squeezed lightly to remove excess moisture if it seems very watery. Coat blueberries in flour before folding to prevent them from sinking to the bottom. Store in an airtight container at room temperature for up to 5 days.

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