My mom had a ton of zucchini in her garden, so I found some new recipes for us to try when I went home. But alas, we never got a chance to make this lovely blueberry zucchini bread. I had a carb craving the other day (shocking, I know) so I gave it a whirl.
Oh boy. It is soooooo good. It’s too bad my mom and dad missed this yummy bread. It’s super moist and flavorful. The zucchini doesn’t overpower the bread but keeps it tender. Hopefully, my mom still has some zucchini left in her garden, so she can whip up this bread.
He gets tired of finding zucchini in dishes that he thinks shouldn’t have vegetables in it—like desserts, but he’d even like this bread. Or at the very least—tolerate it!
The recipe halves nicely and should freeze okay too—for those of you needing to use up your zucchini bounty. This recipe is definitely a keeper, and one you’ll want to pull when your zucchini overtakes your garden.
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Blueberry Zucchini Bread
Recipe from From Scratch to Plate
- 2 eggs
- 2/3 cup oil
- 2 cups sugar
- 2 teaspoon vanilla
- 3/4 cup sour cream
- 3 cups flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups zucchini, shredded
- 1 pint fresh blueberries
- Preheat oven to 325 degrees. Grease two 8×4 loaf pans.
- In a large bowl, combine eggs, oil, vanilla and sugar. Add sour cream and mix well.
- Add flour, baking powder, baking soda and salt. Stir until flour is almost incorporated then gently stir in zucchini and blueberries.
- Pour half the batter into each pan. Bake for 55-60 minutes, or until a knife entered near the center comes out clean. Cool before removing from pans.
I mixed this by hand, but you can certainly used a hand or stand mixer. I just hate getting extra dishes dirty!