A friend of ours gave us a few zucchini from his garden - too many for us to consume in its pure form so I searched for zucchini bread recipes and found one from allrecipes.com that included blueberries - which we also just happened to have! It was delicious and the blueberries proved to be a wonderful compliment to the zucchini bread. Now, this recipe is for four mini-loafs, but I made one full loaf and one batch of muffins, so I had to sort of eye the cooking time and stagger them a bit. Otherwise, I stuck to the original recipe and everyone who tried it (I brought the loaf into the costume shop because that much bread is just too tempting) loved it. Next time I want to try to cut the oil and sugar by using applesauce, but this occasion was a "use-what-we-got-I-don't-want-to-leave-the-house-in-this-heat" kind of day.
Blueberry Zucchini Bread:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
