Blueberry Zucchini Bread

This Blueberry Zucchini Bread is a delightful way to enjoy a healthy yet indulgent treat. Packed with moist zucchini and bursts of sweet blueberries, it’s a great way to sneak some veggies into your dessert or breakfast. The bread is tender and flavorful, with a touch of sour cream for added richness, making it perfect for any time of day. Whether served plain or topped with butter, this bread is sure to become a family favorite!

Ingredients:

• 1 large egg
• ½ cup light brown sugar, packed
• ⅓ cup canola or vegetable oil
• ¼ cup granulated sugar
• ¼ cup sour cream (lite or Greek yogurt can be substituted)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour + ¼ cup for tossing with blueberries
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt (or to taste)
• 1 cup coarsely grated zucchini (loosely packed, not wrung out)
• 1 cup (6 ounces) fresh blueberries (not tried with frozen)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring it. Set aside.
2. Mix the Wet Ingredients:
   In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract until well combined and smooth.
3. Add Dry Ingredients:
   Add 1 cup of flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined. Be careful not to overmix to avoid a tough texture.
4. Fold in Zucchini:
   Gently fold in the grated zucchini until evenly distributed throughout the batter.
5. Prepare Blueberries:
   In a separate medium bowl, toss the blueberries with ¼ cup of flour. This helps prevent the blueberries from sinking to the bottom of the bread during baking.
6. Incorporate Blueberries:
   Add the flour-coated blueberries (along with any remaining flour) to the batter and stir until just combined. Be gentle to avoid breaking the berries.
7. Transfer to the Pan:
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. For a pop of color, sprinkle a few extra blueberries on top.
8. Bake:
   Bake for 55 to 60 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no raw batter). Baking times may vary depending on the moisture content of the zucchini, blueberries, and your oven.
9. Cool:
   Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
10. Storage:
    Store the bread in an airtight container at room temperature for up to 1 week. Alternatively, you can freeze it for up to 6 months.

Tips:

• Don’t Overmix: After adding the dry ingredients, stir gently just until combined. Overmixing can lead to a denser bread.
• Fresh Zucchini: Don’t wring out the zucchini; the natural moisture helps keep the bread tender and moist.
• Frozen Blueberries: If using frozen blueberries, toss them in flour, but avoid thawing to prevent excess moisture in the batter.

This bread strikes the perfect balance between sweet and wholesome, making it a versatile addition to your recipe collection!