Blueberry Zucchini Bread
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
  1. Preheat the oven to 350°. Line two loaf pans with parchment paper and set aside.
  2. Place the eggs, sugar, brown sugar and oil into a large mixing bowl. Beat until light and fluffy, about three minutes.
  3. 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.
  4. Stir in the zucchini and walnuts.
  5. Remove from the mixer and fold in the blueberries.
  6. Divide the batter between the two pans and bake at 350° for 55-60 minutes. The tops will be golden brown.
  7. Cool completely in the pan.
  8. Lift the parchment paper out of the pan and slice.
Recipe by Desserts Required at