This blueberry zucchini bread recipe is moist and buttery with a perfect crumb. It's bursting with grated zucchini and blueberries and makes a delicious breakfast or snack.
In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
Add sugar and whisk until smooth.
Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
Gently fold in the grated zucchini until evenly distributed throughout the batter.
Then, fold in blueberries until evenly distributed, being careful not to mash them.
Transfer batter to the prepared loaf pan.
Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely in the loaf pan (about 6 hours or overnight).
Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.
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Notes
Ingredient Substitutions
Salted butter. Unsalted butter or coconut oil can be used in place of salted butter. You can substitute up to half of the butter (¼ cup) with applesauce or canola oil.
Sour Cream. Greek yogurt can be used in place of sour cream.
Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this blueberry zucchini bread.
All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour.
Sea salt. If you use regular table salt I recommend cutting the amount in half.
Grated zucchini. If using grated zucchini that has been frozen, be sure to thaw it first and drain any excess water.
Fresh blueberries. let frozen blueberries thaw at room temperature, drain excess liquid and toss them in flour before using in this recipe.
StoreStore leftovers in an airtight container in the refrigerator for up to 5 days.FreezeCut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.Using Frozen ZucchiniPlace frozen zucchini in a colander. Let it thaw and drain, pressing out some of the water. Use in the recipe as directed.