Description
A light, tender loaf that balances sweet blueberries with subtly savory zucchini, perfect for breakfast or as a snack.
Ingredients
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/3 cup canola oil
- 1/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup roughly grated zucchini
- 1 cup fresh blueberries
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Instructions
- 1. Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- 2. In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla until smooth.
- 3. Gently stir in 1 cup of flour, baking powder, baking soda, and salt until just combined.
- 4. Fold in the grated zucchini, being careful not to overmix.
- 5. Toss the blueberries with the remaining 1/4 cup of flour and gently fold them into the batter.
- 6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- 7. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.