Ok - so I wouldn't ever think of combining blueberries with zucchini, but the result is OUTSTANDING! A friend/neighbor brought over a huge zucchini from her family's farm. Since Daryl won't eat it I went in search of a quick-bread recipe. I found this one and the timing was right as I had just harvested the majority of my 8 blueberry bushes. I can't stop eating this stuff - enjoy the recipe!
INGREDIENTS (from Allrecipes.com)
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
DIRECTIONS
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.
Notes: I made these in two regular sized loaf pans and after 45 minutes I checked them every 10. It ended up taking about 1 hour 15 minutes (though I think my oven cooks slower).
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