Blueberry Zucchini Bread
- 2 large eggs
- 1 cup dark brown sugar
- 2/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt, or to taste
- 1/2 cup flour for mixing with blueberries
- 2 cup fresh blueberries
- 2 cups coarsely shredded or grated zucchini, don’t pack down
- Preheat your oven to 350F degrees.
- Spray your Kitchen Craft Loaf Pan with floured cooking spray and set it to the side for later.
- Add 2 large eggs, 1/2 cup of granulated sugar, 1 cup of brown sugar, 2 tsp of vanilla extract, 1/2 cup sour cream and 2/3 cup of vegetable oil to a large mixing bowl and whisk to combine. Be sure to mix until there are no more lumps of sugar.
- Add to the wet mixture, 2 cup flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp of salt, and stir until combined; be careful not to over mix. (over mixing will cause your bread to be dense and can affect its rise)
- Fold the zucchini into to the batter and set it to the side.
- In a small separate bowl, add the blueberries, 1/2 cup flour (helps prevent them from sinking while baking), and toss to coat.
- Add the blueberries and most of the flour to the large bowl with the batter (it is not necessary to add all of the loose flour to the mix if you feel your mix is becoming too dry) and stir until just combined; don’t over mix.
- Evenly pour batter into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for an extra pop of color and extra blueberry flavor.
- Bake for about 1 hour and 10 mins or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean.
- Allow bread to cool in pan for about 15-20 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Andre Training Collaborator