We have zucchini coming out of our ears. I have been trying to give them away, but I think all of the people we know who grow zucchini must walk into our house, and seeing the utter lack of zucchini on every single surface, must bless us with their bounty. Not that I'm complaining. I made a pact with myself that I wouldn't turn down anything from anyone's garden this year. This is why I have made pickles and relish until my whole house smells like vinegar, but I'm not complaining!
We froze a lot of blueberries this year, mostly to put in our yogurt, but I decided to make blueberry zucchini bread last night. Yum! This recipe is pretty high in fat, but it's oh, so good.
Blueberry Zucchini Bread
Cook Time: 50 Minutes Ready In: 1 Hour 45 Minutes
Yields: 12 servings
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
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. 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.
3. 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.