Blueberry zucchini bread. Another contort utilizing two of my preferred preparing fixings. This zucchini blueberry bread recipe is a simple, no blender fast bread that is splendidly sweet yet not excessively sweet. There are succulent blueberries in each chomp, and as a little something extra it makes your home smell magnificently flavorful.
I love heating with zucchini since it keeps everything unfathomably damp and delicate without bestowing a lot of flavor. In the event that you close your eyes so you can’t see the green specks, I question you’ll have the option to taste it!
Since you’re getting additional veggies by method for the zucchini and cell reinforcements from the blueberries, you can feel extraordinary about having a second or third cut. At any rate that is the thing that I let myself know as I was getting down to business on this delicate, springy bread.
Make a point to hurl the berries in some flour being blending them into the player. On the off chance that you avoid this progression, the blueberries will sink to the base of the portion as it prepares. I also prefer to hold a couple of blueberries to sprinkle over the portion just before it goes into the stove. It just makes the hand crafted zucchini bread somewhat prettier!
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This blueberry zucchini bread is a fast, no-blender recipe that is not very sweet. Each chomp is overflowing with new blueberries!
- 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 (lite is okay; or Greek yogurt may be substituted)
- 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 (don’t wring out)
- 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)
- 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 (I baked 57 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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