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Servings:

Blueberry Zucchini Bread

This blueberry zucchini bread will not disappoint! It is super moist and delicious. Put your garden’s bounty to use with a fun loaf of quick bread that doubles as dessert and secretly hides veggies. This fresh summer treat is complete with a brown sugar topping.

Total Time

1hr 15min

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0 Ratings

Author: Pip & Ebby

Servings:

Ingredients

•

Eggland's Best Classic Eggs

•

1/2 cup

Vegetable Oil

•

1 cup

Granulated Sugar

•

1 cup

Brown Sugar

•

1 tsp

Vanilla Extract

•

1/2 cup

Sour Cream

•

Large Zucchini , shredded

•

2 1/2 cups

All-Purpose Flour

or Whole Wheat Flour

•

1 tsp

Baking Soda

•

1 tsp

Baking Powder

•

1 tsp

Salt

•

2 tsp

Simply Organic Cinnamon, Ground

•

2 cups

Fresh Blueberries

or Frozen Blueberries

•

to taste

Brown Sugar

Cooking Instructions

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Author's Notes

To keep your blueberries from sinking, toss them in some flour before you add them to the batter. This little trick will do the job.

A couple of teaspoons of lemon zest mixed in with the wet batter bring out the combined flavors!

An alternative topping: use a simple lemon glaze made from powdered sugar that is tasty on many baked goods. Whisk together 1 Tbsp of lemon juice with 1 Tbsp milk and a cup of powdered sugar. Let the bread cool about 10 minutes before drizzling on top. Then allow the glaze to harden, about 20 minutes before slicing into it.

Nutrition Per Serving

CALORIES

704

FAT

24.6 g

PROTEIN

8.5 g

CARBS

115.9 g