Bakery-Style Blueberry Zucchini Bread Recipe
This Fluffy Blueberry Zucchini Bread is a delightful twist on a classic, offering a supremely tender crumb and bursts of juicy berries in every bite. I perfected this recipe after numerous tests to ensure it stays incredibly moist without becoming dense. The secret lies in not squeezing the zucchini dry, which provides natural hydration and contributes to the bread’s signature fluffy texture.
PrintBakery-Style Blueberry Zucchini Bread
Ingredients
Scale
- 1 large egg
- 1/2 cup packed light brown sugar
- 1/3 cup canola or vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup sour cream (lite or greek yogurt as alternative)
- 1 tsp vanilla extract
- 1 cup all-purpose flour plus 1/4 cup for dusting blueberries
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup roughly grated zucchini (loosely filled; not squeezed dry)
- 1 cup (6 oz) fresh blueberries
Instructions
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