Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.75 cup (150g) granulated sugar
  • 0.5 cup (120g) sour cream
  • 0.5 cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1.5 cups grated fresh zucchini
  • 1 cup (150g) fresh blueberries

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. Use the large-hole side of a box grater to shred the zucchini. Do not squeeze the water out; the hydration is required for the recipe's structural balance.
  3. In a large bowl, whisk together the sugar, sour cream, vegetable oil, egg, vanilla extract, and lemon zest until well combined and slightly aerated.
  4. In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt. Remove 1 teaspoon of this mixture and toss it with the blueberries to prevent sinking.
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini and the flour-coated blueberries until evenly distributed.
  7. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely.