Sour Cream Blueberry Zucchini Bread

My daughter is a food hummer. Do you have one of those? My niece was one when she was little, too. These joyous kids enjoy their food so much they hum while eating. My curly-topped blondie can’t hold in her joy when eating yummy food. Yesterday I made this bread. I tried to convince her to eat a slice. She was hesitant, she’s weird about certain colors in her food, she wasn’t sure about the big blue blotches. After a while, she decided to give it a go. A few minutes latter I starting hearing a little hum. A cute little tune coming from the dining room. A few minutes later, she toddled over to me to express “Mommy! Yummmmmmm!”. Yep, she’s her mother’s daughter. She loves to express her joy over tasty food.

This tasty, moist bread is a great way to use your bumper crop of zucchini, it makes great gifts (teachers need some love!!) and freezes well.

SOUR CREAM BLUEBERRY ZUCCHINI BREAD

2 eggs
2/3 cup oil
2 cups sugar
2 tsp vanilla
3/4 cup sour cream
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups zucchini, shredded
1 pint fresh blueberries, washed

Preheat oven to 325 degrees. Grease two 8×4 loaf pans. In a mixing bowl, beat eggs, oil, vanilla and sugar until light and fluffy. Add sour cream. Mix well. Add flour, baking powder, baking soda and salt. Mix until almost flour is almost incorporated. It will be thick. Add zucchini and blueberries. Stir by hand just until mixed. Split the batter between the two loaf pans. Bake for 55-60 minutes, or until a knife entered near the center comes out clean. Cool in the loaf pans on a baking rack before removing from pans.

REAL food alert: Check your sour cream for additives. The ingredients should just be cream, or cream, milk and enzymes.

HEALTH alert: Make this healthier by subbing 2 cups of the flour for whole wheat. You can also choose a healthier sugar, like raw honey or agave, or a less-processed sugar, like succanat. Keep at least one cup of sugar a “dry” sugar, so sub up to one cup for honey or agave. Subbing the sugar or flour will result in a denser, heavier bread. You can substitute fat free sour cream, but notice the increase in additives.

printable version

 

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