Tuesday, July 30, 2013

Blueberry Zucchini Bread

It's that time of year. You know, the time when if you have a garden yourself, you probably never want to see another zucchini again. Or, if you are lucky, like me, the time when a coworker keeps bringing in zucchini because THEY never want to see any again. Enter blueberry zucchini bread! It's moist and delicious and uses a cup of shredded zucchini per loaf! This bread also freezes well, so feel free to stock up on the spoils of summer and enjoy this year round.

To make my version of Blueberry Zucchini Bread you will need:

2 cups grated zucchini
1 cup oil (if you are watching the fat and calories you can substitute 1 cup of applesauce)
1 Tablespoon vanilla extract
3 eggs
2 Tablespoons cinnamon
2 cups granulated sugar
2 teaspoons baking powder
2.5 cups all purpose flour
1.5 cups fresh blueberries

Preheat your oven to 350 degrees. Prepare 2 bread pans by greasing them and giving them a light coating of flour.

Ina large bowl, mix together all of your wet ingredients, including your zucchini. In a separate bowl, mix together the dry ingredients (I usually set aside a tablespoon of flour to toss with the blueberries before I add them at the end, it help to keep them all from sinking to the bottom of the bread).

Add your dry ingredients to the wet bowl and gently stir until a batter forms. Add your blueberries and stir until evenly distributed. Pour the batter into your prepared bread pans (batter will come about half way up the pan).

Bake for 55-60 minutes or until a toothpick inserted into the loaves comes out clean. Set on a cooling rack for at least 15 minutes, then remove the bread from the pans and allow to cool completely before wrapping it up.

This recipe also makes great muffins, mine usually take 30 minutes or so to bake. If you like a muffin with an extra crispy top, just sprinkle the tops with a little bit of sugar, or cinnamon sugar before baking. Yum!

What's your favorite zucchini recipe?

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