Blueberry zucchini bread
09.4.2012 
From what I hear, those of you with gardens have zucchini coming out of your ears! I wouldn't know, since I live in a townhome with about ten square feet of grass and no room for gardening. I am here to help those of you with a plentiful crop! Make a few loaves of this bread and your friends and family will love you. This bread is moist and filled with flavor, and I can tell you from experience that it is impossible to eat just one slice. If you have children, you will have to lock this stuff up!
Preheat your oven to 350 degrees F. Coat two 9x5-inch loaf pans with cooking spray and set aside.
Shred 1 large zucchini and set aside.
I think it is so cool how zucchinis sweat.
In a large mixing bowl, combine:
2 eggs
1/2 cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla
1/2 cup sour cream
Mix with a spoon until the mixture is smooth.
Add the shredded zucchini. When measured, it should equal approximately 1 1/2 cups.
Fold in the shredded zucchini.
In a medium mixing bowl, combine:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
Mix well.
Gradually add the flour mixture to the zucchini mixture, stirring after each addition.
Rinse 1 pint of fresh blueberries.
Add the blueberries to the bowl, reserving a handful.
Fold in the blueberries.
Divide the mixture between the prepared loaf pans.
Sprinkle a tablespoon or two of brown sugar over the tops, along with the reserved blueberries.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Here's hoping this recipe helps those of you with a zucchini situation. Enjoy!
Printable recipe: Blueberry zucchini bread
Zucchini, blueberries in Bread
Reader Comments (8)
I just posted banana zuke bread yesterday and now I have to try this! Those blueberries look amazing in it!
Found your recipe on foodgawker and I just made a batch of this bread and it is fantastic! It smelled so yummy baking up and when tasted, certainly did not disappoint. Trying to (and nearly there) get my pre-baby body back, so watching what I eat a bit more than usual: I subbed sweetened applesauce for the oil and vanilla yogurt for the sour cream and cut the sugar back a full cup (1/2 of each). It turned out delicious and I definitely be making this again. Thanks for the recipe!
Hi. I found your recipe on Pinterst and laughed because i am the one with zuchinin's coming out my ears! This recipe is by far the best i found. Thanks for sharing!
Ha! I love that you snapped a shot of the sweaty zucchini :) This bread looks ACE! A combo I would not have come up with on my own but now that you've gone with it, I'm thinking it sounds pretty genius. Well done!
LOVE! Don't mind me... I'm just here to jot down the recipe... and drool. Thank you! :) xoxo
Luv, luv, luv this yummy bread!
Your site, recipes & pic's are fantastic! Yes, had to show hubby how darn cute...the sweaty zuke pic = ))
I am visiting my mom in ND. I sent her this recipe, she made 5 loaves, she shared a loaf or two, put one in the freezer for me to try. Like she said it is fantastic! Already a family favorite, she has shared the recipe with her friends! Thank you! <3
Made this tonight and it's SO good! I followed the suggestions Ashley made but also cut back the cooking time by 10-12 minutes. I've found cutting back on the sugar and fats in recipes results in a need to bake a shorter amount of time.
I make this at least once a week! I use Greek yogurt instead of sour cream and will try cutting back on the sugar as a previous poster suggests. I also sub in a cup of whole wheat flour for a cup of white.