Ingredients

The following ingredients have 4 Servings
  • ½ cup salted butter (melted)
  • ½ cup sour cream (or Greek yogurt)
  • 2 eggs (beaten)
  • 2 teaspoon pure vanilla extract
  • 1 ½ cup granulated sugar
  • 1 ½ cups all-purpose flour (try 1 ¾ cup)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 medium zucchini (grated (1 ½ cups))
  • 1 cup fresh blueberries

Instruction

  • Preheat oven to 350 degrees F.
  • Grease a 9x5” loaf pan, set aside.
  • In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
  • Add sugar and whisk until smooth.
  • Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
  • Gently fold in the grated zucchini until evenly distributed throughout the batter.
  • Then, fold in blueberries until evenly distributed, being careful not to mash them.
  • Transfer batter to the prepared loaf pan.
  • Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool completely in the loaf pan (about 6 hours or overnight).
  • Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.