Blueberry Zucchini Bread

(Courtesy of averiecooks.com)

Ingredients:
1 large egg
1/2 c. light brown sugar, packed
1/3 c. canola or vegetable oil
1/4 c. granulated sugar
1/4 c. sour cream (light is ok) or Greek yogurt
1 tsp. vanilla extract
1 c. all-purpose flour + 1/4 c. for tossing with blueberries
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt, or to taste
1 c. coarsely grated zucchini, laid loosely in cup and not packed (do not wring out)
1 c. (6 oz.) fresh blueberries

Directions:
Preheat oven to 350 degrees.  Spray a loaf pan with nonstick cooking spray; set aside.

In a large bowl, add the first 6 ingredients (through vanilla) and whisk to combine.

Add 1 c. flour, baking powder, baking soda, salt and stir until just combined; do not overmix.

Add the zucchini and stir to combine; set aside.

To a medium bowl, add the blueberries, 1/4 c. flour (helps to prevent them from sinking while baking) and toss to coat.

Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; do not overmix.

Turn batter out into the prepared pan, smoothing the top lightly with a spatula.  

Bake for about 55-60 minutes or until the top is golden brown , the center is set and a toothpick inserted in the center comes out clean (or with a few crumbs but no wet batter).  If the loaf if browning too quickly, tent the pan with a sheet of foil draped loosely over it at the 40 minute mark.  Baking times will vary depending on moisture, climate and oven.

Allow the bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.  Keep bread in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

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