This morning, after their 6am feeding, I was surprised with some spare time because they chose to sleep. Not only was I able to shower, but I managed to whip up a recipe of this Blueberry Zucchini Bread. I found this recipe in my electric company co-op magazine and decided to save it because it's July and July is the month for an over abundance of zucchini. Over the weekend, my parents brought me a couple zucchinis and of course one of them was destined for this recipe :)
What you'll need:
3 eggs, lightly beaten
1 c vegetable oil
3 tsp vanilla
2 1/4 c sugar
2 c zucchini, shredded
3 c flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
1 pint fresh blueberries (about 2 c)
What you'll do:
1. Preheat oven to 350. Lightly grease 2 loaf pans.*
2. In large bowl, beat together eggs, oil, vanilla, and sugar.
3. Beat in the flour, salt, baking powder, baking soda, and cinnamon.
4. Gently fold in blueberries.*
5. Transfer to pans. Bake for 50 minutes or until knife inserted into center comes out clean.
6. Cool for 20 minutes in pans, then turn out on wire racks to cool completely.
*Tips:
The recipe I have called for 4 mini loaf pans. I don't have 4 minis, so I used the 2 I have, plus a regular loaf pan, and my large muffin pan (makes 6). I'm going out on a limb, but I'm pretty sure there's too much batter to fit into 4 mini pans. Use your best judgement on how many pans to use for this recipe.
I would recommend rinsing the blueberries and shake to remove excess water, then toss them in a little bit of flour. This will help the blueberries to stay suspended in the batter and not fall to the bottom.
Happy baking!
