Blueberry 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 cup 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 coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out) 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen) INSTRUCTIONS Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. Add the zucchini and stir to combine; set aside. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss