Blueberry Zucchini Bread

Blueberry Zucchini Bread

Get ready to fall in love with this Blueberry Zucchini Bread, which beautifully blends a baker’s classic with a boost of blue. Even better, the moist blueberry loaf is packed with fruit and veggies – the perfect way to sneak a healthful touch into a tasty treat. You’ll love Blueberry Zucchini Bread at breakfast or brunch, but don’t sleep on the opportunity to slice up for an on-the-go snack. (If you even have any left over, that is!)

Ingredients

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup coconut sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup low-fat sour cream
  • 1 1/2 cups fresh blueberries
  • 1 cup packed grated carrots
  • 1/2 cup packed grated zucchini (strained to remove excess moisture)

Preparation

Instructions

  1. Preheat oven to 350°FGrease 9- x 5-inch loaf pan and line with enough parchment paper to leave a 2-inch overhang on either side.
  2. Whisk together all-purpose flour, coconut flourbaking powder, baking sodacinnamon, and salt. Using an electric mixer, beat together buttercoconut sugar, and brown sugar until light and fluffy; beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. With an electric mixer on low, alternately beat in flour mixture in 3 parts and sour cream in 2 parts, starting and ending with flour mixture, and scraping down bowl as needed between additions. Fold in blueberries, carrots and zucchini.
  4. Scrape into prepared pan; smooth top. Bake for 80 to 90 minutes or until a knife inserted into the center comes out clean. Let cool completely in the pan on a rack. 

Variations

  • Substitute Greek yogurt for sour cream if preferred.