Blueberry Zucchini Bread

Blueberry Zucchini Bread 🫐

My mom’s garden has been nothing but abundant this year. So that means there are zucchini’s being given to me every time I see her.

This sour cream zucchini bread is so easy to make and leaves the most moist crumb I’ve ever had.

Recipe

1 Egg

1/3 Cup Oil

1 Cup Sugar

1 tsp Vanilla Extract

2/3 Cup Sour Cream

1 1/2 Cups Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 Cup Shredded Zucchini

1 C Blueberries

Preheat the oven to 325 F

Shred the zucchini and squeeze out excess moisture with paper towel or cheese cloth.

In a large bowl add egg, sugar and oil. Beat until a creamy consistency forms. Add in vanilla and sour cream whisk or beat until incorporated.

In a medium sized bowl add in your dry ingredients and whisk together

Take your dry ingredients and slowly fold in batches into the wet ingredients.

Once almost dry and wet are folded completely together. Add in your blueberries, fold.

Add in your zucchini and fully fold all ingredients together.

Grease a loaf pan or line with parchment paper. Fill the loaf pan 75% of the way up to prevent over flow.

Any leftovers add to a muffin tin.

Bake the bread for 55-60 minutes or until a toothpick inserted into the middle comes out clean.

Let cool on a wire rack and enjoy ☺️

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