Blueberry Zucchini Bread
"Blueberry zucchini bread is an easy, no mixer recipe that's perfectly sweet with juicy blueberries in every bite. I love baking with zucchini because it keeps everything incredibly moist and tender without imparting much flavor. If you close your eyes so you can't see the green flecks, I doubt you'll be able to taste it. Since you're getting extra veggies by way of the zucchini and antioxidants from the blueberries I don't mind having a few extra slices...."
INGREDIENTS
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1 large egg
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1/2 cup light brown sugar, packed
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1/3 cup canola or vegetable oil
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1/4 cup granulated sugar
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1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
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1 teaspoon vanilla extract
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1 cup all purpose flour + 1/4 cup for tossing with blueberries
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt, or to taste
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1 cup coarsely grated zucchini, laid loosely in cup and not packed (don't wring out)
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1 cup (6 ounces) fresh blueberries (I haven't tried with frozen)
Comments & Reviews
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