This Blueberry Zucchini Bread is another wonderful way to take advantage of the late summer produce!
Zucchini makes a quick bread so moist it is hard to draw the line between a quick bread and a cake. If you choose to glaze it then that line gets even fuzzier.
Snack? Breakfast? Bread? Dessert? I wasn't sure how to categorize this recipe at all! I'm going with 'bread' in the end! You can have it whenever you like!
I have included a glaze as part of the recipe. This makes it more like a cake or dessert. I personally didn't glaze mine because I wanted to use it as part of a breakfast meal. To glaze or Not to glaze! Your choice!
This recipe makes a 9" X 5" loaf. I like to get cute little cardboard loaf pans from the Bulk Barn. That way you can give them out as gifts or freeze a few to have on hand.
If you have a large or hungry crowd then the 9 X 5 loaf works well but if you have a smaller crowd then dividing it up has its advantages.
As you can see - I made another batch of Blueberry Banana Bread at the same time. That one is made with applesauce to make it a bit healthier!
Blueberry Zucchini Bread
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
Blueberry Zucchini Loaf
- 2 cups all purpose flour
- 2 tsps baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup canola oil
- ⅔ cup sugar
- ½ cup sour cream can sub greek yogurt
- 2 Tbsps fresh lemon juice
- zest of 1 lemon
- 1 cup grated zucchini drained
- ¾ cup fresh blueberries + 1 tablespoon flour
Glaze- Optional
- 1 cup icing sugar
- 2 Tbsps fresh lemon juice
Instructions
- Preheat oven to 350 degrees. Spray a 9 X 5" loaf pan with cooking spray.
- Combine flour, baking powder and salt in a large bowl.
- Beat eggs with a mixer. Then add the oil and sugar, then the sour cream, lemon juice and zest.
- Squeeze as much moisture as you can out of the zucchini with a clean towel or paper towels.
- Stir the zucchini in to the wet mixture. Stir the wet mixture into the flour mixture. Stir well until evenly mixed but do not over work.
- Clean the blueberries and remove any little stems that may still be on the berries. Toss the berries in a bag with the tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the bread batter.
- Fold the floured blueberries gently into the batter. Pour batter into the prepared loaf pan.
- Bake approximately 55 minutes until a toothpick in the center of the loaf comes out clean.
- Cool in the pan about 15 minutes. Then gently run a knife around the edges of the loaf pan and remove the loaf.
Glaze Optional
- Stir icing sugar and lemon juice together and drizzle over cooled loaf.
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