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Moist Blueberry Zucchini Bread
Ingredients
  • 1 large egg
  • ½ cup light brown sugar, packed
  • ⅓ cup canola or vegetable oil
  • ¼ cup granulated sugar
  • ¼ cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour + ¼ cup for tossing with blueberries
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ 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)
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