Eat my Veggies? No problem when it looks like this!

I love that this quick bread isn’t loaded with sugar and oil like most breads are. Zucchini adds so much moisture that this bread will be amazed and no one but you will know about the, you know, it starts with a Z.

Blueberry Banana Zucchini Bread

INGREDIENTS:

• 1 large egg
• 1/2 cup light brown sugar, packed
• 1/3 cup canola or vegetable oil
• 1/4 cup granulated sugar
• 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour + 1/4 cup for tossing with blueberries
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt, or to taste
• 1 cup mashed ripe bananas (from about 2 medium/large bananas)
• 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
• 1 cup (6 ounces) fresh blueberries ..or if you have to use frozen go ahead.

DIRECTIONS:

1. Preheat oven to 350F.
2. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
3. Add egg, light brown sugar, 1/3 cup canola or vegetable oil, granulated sugar, sour cream, vanilla extract in a large bowl and whisk to combine.
4. Add 1 1/4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t over mix.
5. Add the bananas, zucchini, and stir to combine; set aside.
6. In a medium bowl, mix blueberries with 1/4 cup flour, and toss to coat.
7. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t over mix.
8. Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
9. Place loaf pan on a baking sheet (for insurance against overflow) and bake for about 90 minutes (start checking at about 75 minutes), or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean,
10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
11. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Quick Tip: If you are freezing bread, cool completely, wrap in waxed paper or saran wrap and then wrap with foil. Take out and let thaw in refrigerator.

Photo and recipe courtesy of Averie of Averie Cooks.