Cuisine: dessert, snack
Author: Adapted from Suzie Weinthal Somers
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Pecans may be substituted for the walnuts.
- 3 eggs
- 2 cups sugar
- ¼ cup light brown sugar
- 1 cup vegetable oil
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 2 cups shredded zucchini, drained
- 1 cup chopped walnuts
- 1¼ cups blueberries
- Preheat the oven to 350°. Line two loaf pans with parchment paper and set aside.
- Place the eggs, sugar, brown sugar and oil into a large mixing bowl. Beat until light and fluffy, about three minutes.
- Add half of the flour along with the salt, baking soda and cinnamon. Blend in the sour cream and vanilla followed by the remaining flour.
- Stir in the zucchini and walnuts.
- Remove from the mixer and fold in the blueberries.
- Divide the batter between the two pans and bake at 350° for 55-60 minutes. The tops will be golden brown.
- Cool completely in the pan.
- Lift the parchment paper out of the pan and slice.
Recipe by Desserts Required at https://www.dessertsrequired.com/blueberry-zucchini-bread
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