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!


  •  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


  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with cooking spray, or grease and flour the pan; set aside
  2. In a large bowl, add the the first six ingredients and whisk to combine.
  3. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined
  4. Add the zucchini and stir; set aside.
  5. In a small bowl, add the blueberries to 1/4 cup flour and toss to coat
  6. Add the blueberries and flour to the large bowl with the batter and stir until just combined; don’t overmix.
  7. Put batter into the prepared pan, smoothing the top slightly
  8. Evenly sprinkle the surface with 1 to 2 tablespoons blueberries
  9. 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
  10. Allow bread to cool about 15 minutes before turning out on a wire rack to cool completely before slicing
Dredging blueberries in flour should keep them from bleeding and should also help keep them from sinking.

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I love my Advantium Oven from Gerrit’s Appliance.
Thanks so much to them for sponsoring Cookin With Brooke.