Blueberry Zucchini Bread

August 26, 2019

 

 

Everyone is looking for a way to use up zucchini when August arrives. I have no idea where I acquired this recipe years ago, but none that I've tried since are as delicious. We happen to live close to a couple of fantastic farms who offer pick your own blueberries as well. We've picked twice this year and I'm planning a 3rd visit before they are through. 

 

Ingredients:

  • 2 eggs, lightly beaten

  • 1/2 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1/2 cup white sugar

  • 1/2 cup brown sugar; lightly packed

  • 1 cup shredded zucchini

  • 3/4 cup all purpose flour

  • 3/4 cup whole wheat flour

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 1 to 1/2 teaspoons ground cinnamon

  • 1 cup fresh blueberries

 

 

Directions:

 

 

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan*. Sometimes this recipe makes a little too much for the single loaf pan that I use. I end up pouring the extra into a ramekin or something so not to waste it. Today I decided to use my husband's grandmother's four mini loaf pan which seemed to be just perfect to hold the entire batch of batter. 

  2. In a large bowl, beat together the eggs, oil, vanilla, and sugars.

  3. I always run the zucchini through my cheese grater because it isn't a huge amount. If you want to get your food processor out for this, be my guest. I happen to hate cleaning my food processor so I reserve it for jobs that require it. Fold the grated zucchini into the batter.

  4. Mix in the dry ingredients (flours, salt, baking powder, baking soda, and cinnamon) using the method of your choice. As you know, I try to simplify the process and the clean up by adding my dry ingredients in a pile to the wet bowl, running a fork or my fingers through them to ensure no salty or baking soda clumps, and then stirring them into the wet.

  5. Gently fold in the blueberries and transfer to the prepared loaf pan.

  6. Bake 55-65 minutes (for loaf pan) in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pan, then turn out onto wire racks to cool completely.

 

 

 *Can we talk loaf pans for a minute? I have a beautiful Le Creuset loaf pan that I received as a wedding gift. I've tried to use it probably 10 times for several different recipes. I CAN NOT get a loaf to bake evenly in it. I also have a chipped inexpensive Polish pottery bread pan. Each time I use it my bread turns out perfectly. If someone out there can help me understand what I'm doing wrong here, I'd appreciate it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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