Blueberry Zucchini Bread

Ingredients:

• 1 large egg
• 1/2 cup light brown sugar, packed
• 1/3 cup canola or vegetable oil
• 1/4 cup granulated sugar
• 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
• 1 teaspoon vanilla extract
• 1 cup all purpose flour + 1/4 cup for tossing with blueberries
• 1/2  teaspoon baking powder
• 1/2  teaspoon baking soda
• 1/4 teaspoon salt, or to taste
• 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
• 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)

Directions:

1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
3. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
4. Add the zucchini and stir to combine; set aside.
5. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
6. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
7. Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
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