1. Prep your pan & oven

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with butter or cooking spray and dust it with flour. This prevents sticking and gives the bread a nice crust.

2. Mix the wet ingredients

In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract until smooth. This step ensures even sweetness and a light texture.

3. Add the dry ingredients

To the same bowl, stir in the flour, baking powder, baking soda, and salt. Be gentle—overmixing can make the bread dense instead of soft and fluffy.

4. Fold in the zucchini

Now, add the shredded zucchini and gently fold it in. You’ll notice the batter looking a little wetter—don’t worry, that’s normal!

5. Coat & fold in the blueberries

In a separate bowl, toss the blueberries with ¼ cup flour. This little trick prevents them from sinking to the bottom while baking. Once coated, fold them into the batter with any excess flour.

6. Transfer & bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If you want a pop of color, sprinkle a few extra blueberries on top. Bake for 55-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Cool & serve

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Once completely cool, slice and enjoy!