Blueberry Zucchini Bread

My friend Andrea brought me the largest zucchini I had ever seen the other day. She grew it herself! She also passed along this delicious recipe! Who doesn’t love a good zucchini bread recipe! Enjoy!

INGREDIENTS

1 large egg
1/2 cup packed light brown sugar
1/3 cup oil
1/4 cup sugar
1/4 cup cup sour cream (or yogurt may be substituted)
1 tsp vanilla
1 cup flour + 1/4 cup for dredging blueberries
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt, or to taste
1 cup coarsely grated zucchini, not packed down
1 cup fresh blueberries

INSTRUCTIONS

Preheat oven to 350F. Spray one 9×5-inch loaf pan with cooking spray, or grease and flour the pan; set aside
In a large bowl, add the the first six ingredients and whisk to combine.
Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined
Add the zucchini and stir; set aside.
In a small bowl, add the blueberries to 1/4 cup flour and toss to coat
Add the blueberries and flour to the large bowl with the batter and stir until just combined; don’t overmix.
Put batter into the prepared pan, smoothing the top slightly
Evenly sprinkle the surface with 1 to 2 tablespoons blueberries
Bake for about 55 to 60 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter
Allow bread to cool about 15 minutes before turning out on a wire rack to cool completely before slicing